This stir fry has a great blend of vegetables and meat, and it's really spicy. For a more lavish option, use rump steak; for a less expensive dinner, use a lean casserole steak. You can use any type of vegetable you choose. Serve accompanied by noodles or rice.
Ingredients:
- 350g lean casserole steak or rump
- One tablespoon cornflour, one teaspoon sesame or vegetable oil
- 1 red pepper, thinly sliced and deseeded
- One green pepper, thinly sliced and deseeded
- two cut celery sticks
- Four sliced spring onions
- One clove of garlic, smashed; a 2.5-centimeter piece of fresh root ginger, thinly sliced
- 120 milliliters of beef stock
- Two tablespoons of soy sauce
- 2 tablespoons Chinese rice wine or sherry
- Two tsp of light brown sugar, soft
Method:
- Eliminate any surplus fat from the beef and slice thinly against the meat's grain.
- Shake off any extra cornflour after tossing the meat to cover it completely.
- The beef is added to hot oil in a frying pan, wok, or sauté pan. Just cooked, stir-fry for three minutes over high heat.
- Lift out of the pan and reserve the beef, making sure to keep it heated.
- Ginger, garlic, onions, celery, peppers, and stock should be added. Simmer for three minutes with a cover on.
- When the stock has decreased to a few teaspoons, remove the lid and simmer, stirring constantly.
- Blend soy sauce, brown sugar, and sherry or rice wine together and combine it with the beef in the wok. Sauté for two to three minutes. Serve over noodles or rice.
TOP TIP FOR MAKING BEEF WITH VEGETABLES
This recipe can be made with pork or lamb as well as beef. You can also use any leftover beef from a Sunday roast as an alternative.
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