This recipe was first tested by a colleague who didn't cook much but needed a hot nourishing meal after exhausting days. He's used 67goingon50's technique many times since with different ingredients. The Art of Stir-Fry As with all Chinese dishes, prepare everything before cooking.
 |
| Beef sliced across the grain |
Cost: min £3.50'ish
3-6 oz/85-170gm rump skirt steak
3 tbsp reduced-salt soy sauce
3 tbsp sherry, wine or grape juice
1 tsp peeled, grated ginger
1 tsp peeled, grated garlic
Cornflour
Groundnut or other light veg oil
2x80 gm tenderstem broccoli, peeled & halved if necessary
8-10 mushrooms, thickly sliced
Garnish: curled carrot peels (soaked in ice water), sesame
- Slice meat across the grain in 1/2 inch/1 cm slices.
- Mix soy sauce, sherry, ginger and garlic to make marinade. Stir in meat. Leave for 20 minutes; drain, keeping marinade.
- Sprinkle meat slices lightly with cornflour.
- Preheat heavy bottomed pan until smoking hot and a palm held above the pan feels the heat. Spray pan liberally with oil
- Add tenderstem broccoli, moving the veg around quickly until beginning to brown - about a minute; remove and set aside
- Add meat slices in one layer, leave for a minute to brown on one side then toss. When meat has lost its red colour, remove and set aside.
- Reduce heat to medium high. Add broccoli and mushrooms to pan with 1 tbsp water and leftover marinade.
- Cover and cook for 2 minutes or until veg are nearly done.
- Add meat and juices. Stir fry another 2 minutes.
- Check seasoning.
- Serve alone, or with rice or egg noodles.
Tips:
- For thick gravy, mix 1-2 teaspoons cornflour with 1 tablespoon cold water and add to pan at end of cooking time. Stir until sauce thickens.
- Replace beef with other raw meat, firm-fleshed fish or firm tofu.
- Meat should be sliced; fish or tofu cut into 1 in/2 cm cubes)
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
No comments:
Post a Comment