Shaky Beef by Doublethegarlic |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a take-off of Chef #491598's inspirational Shaky Beef recipe. Absolutely beautiful and FULL of flavor. Prep and cooking time are dependent upon how much chopping/cooking your vegetables require. Ingredients:
10 garlic cloves, minced |
1 small onion, minced |
2 tablespoons dark soy sauce |
3 tablespoons palm sugar or 3 tablespoons brown sugar |
1 tablespoon white wine vinegar |
1 tablespoon fish sauce |
1 teaspoon pepper |
1 tablespoon peanut butter |
3 tablespoons oil (i use olive, & usu. more than 3 t.) |
500 g beef (cubed or sliced thin) |
500 g vegetables (mange tout, leek, & baby corn are pictured) |
Directions:
1. Mix the first 8 ingredients with 1 T. oil in a large bowl or tupperware container. Add the meat, cover, and marinate overnight in the refrigerator.
2. After marination, heat the remaining oil in a wok or frying pan and stir fry the beef and vegetables to your preferred done-ness.
3. (Cook's note: Since different veggies take different times to cook, I always stir-fry ea. veg. seperately and then remove it to a bowl while I cook the next veg, etc. Esp. with large quantities of veg, I think that this prevents the whole thing from becoming too soggy and losing that stir-fried quality. I also use 1-2 T. oil per veg. stir-fried, and more if the food is sticking or burning, or if the pan is smoking.).
4. Serve over rice. (Basmati, of course!).
|
|