Stir-fried Beef with Vegetables
Ingredients
- 500 gBeef rump steak (thinly sliced)
- 2 pcCarrot (into matchsticks)
- 1 pcBroccoli (broken into small florets)
- 1 pcRed bell pepper (into strips)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 1 tspGinger ground
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbsprice wine
- 1 tbspCorn starch
- 2 tbspPeanut oil
- 1 tbspSesame oil
Method
Flash-seared beef strips, tender and juicy, tossed with crisp vegetables. The glossy, savory sauce coats every piece with distinct notes of soy and sesame.
- 1
Slice the beef into thin strips against the grain to ensure tenderness. In a bowl, mix the meat with one spoonful of soy sauce, rice wine, and cornstarch to protect the flesh during cooking.
- 2
Cut carrots into thin matchsticks, peppers into strips, and break broccoli into small florets. Slice the onion and garlic. Vegetables must be uniform in size for even cooking.
- 3
Heat peanut oil in a wok or large pan until lightly smoking. Stir-fry the beef over very high heat for 2 minutes until well browned but still rare in the center. Remove and set aside.
- 4
In the same pan, add a bit more oil if needed. Toss in garlic, onion, and ginger, then add the vegetables. Stir-fry vigorously for 4 to 5 minutes: they should remain crisp and retain their bright color.
- 5
Return the meat to the wok. Pour in the remaining soy sauce, oyster sauce, and sesame oil. Toss for 1 minute until the sauce coats the back of a spoon and becomes syrupy. Serve immediately.
Frequently asked questions
How do you get this dish right?
- The wok must be smoking hot before adding the meat to prevent it from boiling in its own juices.
- Do not overcrowd the pan; if necessary, cook the meat in two batches to maintain high heat.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat quickly in a pan to avoid overcooking the meat.
