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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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Cooking time includes time to marinate beef. I combined the marinade from one recipe, the sauce from another, and the result is tender and tasty beef in this stir-fry. Ingredients:
1 lb beef rump or 1 lb sirloin steaks or 1 lb beef tenderloin steak, sliced thin |
assorted chopped vegetables (bell peppers, carrots, celery, bean sprouts, mushrooms, bamboo, broccoli, etc.) |
tofu, cubed (optional) |
3 tablespoons sherry wine or 3 tablespoons apple juice |
1 1/2 tablespoons soy sauce |
2 teaspoons oyster sauce |
1 teaspoon cornstarch |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 clove garlic, crushed |
1 inch fresh ginger, peeled and sliced or grated |
1/2 cup water |
2 teaspoons cornstarch |
1 tablespoon oyster sauce |
1 tablespoon ketchup |
1 tablespoon soy sauce |
1/2 teaspoon five-spice powder (optional) |
Directions:
1. Combine beef and marinade in zipper-type plastic bag.
2. Marinate in refrigerator at least 3 hours.
3. Heat 2 T oil in wok.
4. Stir-fry/pan-fry the meat in 2 batches until cooked through.
5. Remove meat to a warm dish.
6. Add chopped vegetables and a bit of oil to wok.
7. Stir-fry until crisp-tender.
8. Return meat to wok.
9. Add tofu if desired.
10. Stir-fry until heated through.
11. Add sauce; cook to desired thickness.
12. Serve with steamed jasmine rice, if desired.
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