Beef Stir Fry - Asian Style
photo by JoyfulCook
- Ready In:
- 2 teaspoons cornflour
- 1 tablespoon mirin or 1 tablespoon dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons reduced sodium soy sauce
- 400 400 g porterhouse steaks or 400 g sirloin steaks, trimmed of fat and thinly sliced
- 1 tablespoon peanut oil or 1 tablespoon sunflower oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon fresh ginger, finely chopped
- 200 200 g chinese broccoli or 200 g other asian greens (mix or match the greens)
- 1 cup green beans (fresh or frozen)
- 1⁄4 cup water
- In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
- Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
- Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
- Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
- Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
- Add water to the wok and mix scrapping the sauce on the bottom of the wok.
- Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
Questions & Replies
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This was very delicious!!! I marinated the beef overnight and the flavour was awesome after cooking. I also upped both the amounts of garlic and ginger but that was just personal preference as we love our garlic and ginger. I also added extra veggies than just the greens listed as I had a bag of minute veggies I wanted to use up, which included things like carrots, cabbage, spanish onion and other veggies. Thanks Chef floWer for a really nice stir fry and one that we will be enjoying again!!!
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