Beef Vegetable Stir Fry
Ingredients
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2 pounds
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flank steak or sirloin steak
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1/3 cup
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light soy sauce, divided
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2 tablespoons
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Chinese rice wine
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2 tablespoons
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cornstarch, divided
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4-1/2 tablespoons
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garlic, minced
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1 pound
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fresh mushrooms of choice, stems removed, 1/4-inch slices
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1-1/2 pound
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asparagus, trimmed and sliced into 1-inch pieces
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1 large
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red pepper, seeded, sliced
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1 large
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onion, 1/4-inch slices
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4 tablespoons
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peanut oil
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1/3 cup
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oyster sauce
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1-1/2 tablespoons
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garlic-chili sauce
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2 cup
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beef stock, divided
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Steamed rice or cooked noodles
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Cooking Instructions
Trim excess fat and gristle from flank steak. Place meat into the freezer for 30 minutes to make slicing easier. Remove from freezer, and slice thinly against the meat grain.
In a medium bowl, combine 4 tablespoons soy sauce, rice wine, 1-1/2 tablespoons cornstarch and 2 1/2 tablespoons of garlic. Add beef and toss to coat.
Heat 2 tablespoons of oil in wok or stir fry pan over high heat. Add steak, and cook until just browned. Note: Depending on size of wok, it may be easier to work in batches. Avoid over crowding the pan, you want the meat to be able to sear and cook quickly. Remove immediately and set aside.
In a small bowl, whisk together oyster sauce, garlic, remaining soy sauce, and 1-1/2 cups of beef stock.
In a second mall bowl, whisk together 1/2-tablespoon cornstarch and 1/2-cup beef stock.
Heat 2 tablespoons of oil in wok over high heat. Add onion and garlic, and stir fry for 1 minutes. Add mushrooms and continue to sauté 3 to 4 minutes. Add red pepper and asparagus, and stir fry for 2 to 3 minutes, until asparagus is tender-crisp.
Add 2 tablespoons of oil to the wok and 2 tablespoons of garlic. Stir-fry until fragrant, about 30 seconds. Add mushrooms and sauté until soft, 3-4 minutes. Add asparagus and stir-fry for 1-2 minutes. Asparagus should still be crisp. Add beef and any meat juices that have gathered. Stir to combine.
Add oyster sauce mixture and bring to a boil. In a slow stream, add cornstarch mixture to thicken sauce, stirring constantly. Remove from heat and serve over steamed rice or noodles.
Equipment List
