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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal. Ingredients:
1 teaspoon sesame oil |
black pepper |
6 green onions, sliced thinly |
2 red chilies, finely chopped |
2 garlic cloves, crushed |
2 teaspoons fresh ginger, grated |
80 ml chinese rice wine |
60 ml soy sauce |
800 g beef, strips |
1 tablespoon peanut oil |
1 brown onion, sliced thinly |
1 red capsicum, sliced thinly |
100 g fresh shiitake mushrooms, sliced thinly |
500 g choy sum, halved |
60 ml water |
80 ml hoisin sauce (i use blue dragon brand.) |
Directions:
1. Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.
2. Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.
3. Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.
4. Add choy sum leaves, stir-fry until leaves just wilt.
5. Divide among serving bowls and top with remaining green onion.
6. I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.
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