Stir-Fried Spicy Beef with Mixed Vegetables

The Disaster Chef -survival Wok
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Stir-Fried Spicy Beef with Mixed Vegetables.

The Sichuan style vegetable and beef in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice and some weak black or green tea. A great and easy recipe for campfire or gas BBQ grill wok cooking.
 

 

Servers 4-6

 

For the beef
  • 2 Tbs. oyster sauce
  • 1 Tbs. Asian sesame oil
  • 2 tsp. dark soy sauce
  • 2 tsp. Shaoxing wine
  • 2 tsp. granulated sugar
  • 2 tsp. cornstarch
  • Pinch of freshly ground white pepper
  • 3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips
For the stir-fry
  • 1/4 cup peanut oil
  • 1 1/2-inch piece fresh ginger, peeled and smashed
  • 2 small serrano chiles, minced (2 tsp.)
  • 1 medium carrot, cut into matchsticks
  • 1/2 medium red bell pepper, cut into matchsticks
  • 1/2 small cucumber, cut into matchsticks
  • 2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
  • 1/2 cup canned bamboo shoots, drained and cut into matchsticks
  • 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth or one pack rammen chicken flavoring
  • 1 tsp. cornstarch
  • 2 medium cloves garlic, minced
Marinate the beef
  • In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper.
  • Add the beef and toss to thoroughly coat. Refrigerate if possible for 20 minutes. Keep covered in bowl
Make the stir-fry
  • Heat a 14-inch wok over high heat for 45 seconds.
  •  Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat.
  • When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds.
  • Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes.
  • Transfer the mixture to a large plate; discard the ginger.
  • In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.
  • Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds.
  • Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds.
  • Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes.
  • Stir the beef, add the vegetables, and stir-fry for 1 minute.
  • Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok.
  • Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

 

 

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