Easy Chinese Beef Stir Fry

• 份量: 3 servings
• 准备时间: 15 minutes
• 总时间: 23 minutes

配料

7 oz / 200 g beef rump steak or flank (, or any other quick cooking steak cut (Note 1)

1/2 tsp baking soda / bi-carbonate soda (, for velveting (Note 2)

2 tbsp soy sauce, light or all-purpose (NOT dark soy (Note 4)

1 tbsp oyster sauce

2 tbsp Chinese cooking wine ( OR Mirin (Note 5)

1 tsp white sugar

1/2 tsp sesame oil (, toasted (brown) not untoasted (yellow)

Pinch white pepper (, substitute with black pepper)

3 tsp cornstarch / corn flour

1/2 cup water (, separated)

1 1/2 tbsp peanut oil

1 garlic clove (, finely minced with a knife)

1/2 small onion (, sliced (yellow, brown or white)

1/2 red capsicum / bell pepper (, sliced into 7mm / 1/3" thick slices)

1 small carrot (, peeled, halved lengthwise and sliced thinly on the diagonal)

2 bok choy (, cut leaves from stems, cut thick stems lengthways to make them all roughly the same width)

2 green onion (, cut into 1.5"/3cm pieces, firm white end separated from soft green parts)

Steamed white rice

Sesame seeds (optional)

步骤

Abbreviated recipe

Tenderise beef 20 minutes, rinse, toss with 1.5 tbsp sauce. Mix in cornflour then water into Sauce. Stir fry in this order: onion + garlic > beef > carrot + capsicum + bok choy stems + green onion stems > sauce > wilt bok choy leaves + green onion. Serve!

Velvet beef (tenderise)

Velvet beef - Place the beef in a bowl. Sprinkle the baking soda over then use your fingers to toss the beef to coat as evenly as possible. Set aside for 20 minutes (no longer).

Rinse the beef under tap water in a colander to remove baking soda. Shake and pat off excess water (doesn't need to dry fully, just don't want it soaking). Put in a bowl.

Cook stir fry

Sauce - Mix ingredients together. Measure out 1 1/2 tablespoons and use it to coat the beef. To the remaining sauce, mix in the cornflour until lump-free, then add the water.

Cook aromatics - Heat the oil in a large non-stick pan or wok over high heat. Add the onion and garlic, cook for 10 seconds.

Add the beef and cook until it changes colour from red to light brown but not cooked through.

Vegetables #1 - Add the capsicum, carrots, bok choy stems and white part of the green onions. Stir fry for 1 minute

Add Sauce, then stir until it starts to bubble (it will thicken quickly)

Leafy vegetables - Add the bok choy leaves and green part of the green onions. Toss for another 30 seconds to 1 minute until they are just wilted, the sauce thickens and becomes glossy, coating everything nicely.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds, if desired.

营养

• 卡路里: 159 kcal
• 总脂肪: 8 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 6 g
• 胆固醇: 30 mg
• 钠: 683 mg
• 总碳水化合物: 7 g
• 膳食纤维: 1 g
• 总糖: 4 g
• 蛋白质: 13 g