I’ve recently posted a process I’ve called Jim’s 1-2-3 Stir Fry and using that very same process I’m going to show you the beef stir fry I came up with last night.
- 400g beef, thinly sliced
- 3 garlic cloves, roughly chopped
- 1/2 cup of baby corn
- 1/2 cup of of mange tout
- 1 red pepper
- 1/2 cup of button mushrooms
- 2 1/2 spring onions
- 1 tbsp dark soy
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 tbsp red chilli flakes
- 1/2 spring onion
- 1 tbsp water + 1 tsp corn flour, mixed into a slurry
Method of Preparation:
- Prepare your stir fry ingredients. Chop the vegetables into smallish, similar sized pieces and put to the side. If you didn’t buy your meat pre-sliced then you’d best get that done too.
- Prepare your sauce ingredients. I use a Kenwood Mini Chopper for my sauces so it’s just a case of chucking them all in and pressing ‘Start’. If you’re not using something like this then omit the spring onion.
- Cook. Starting with a cold pan / wok add 1 tbsp of cooking oil and put the garlic in. Heat the pan with a high heat and when the garlic starts to turn colour keep it moving in the pan until you can really smell it in the air and then add the meat. Keep the meat moving too, it should only take a couple of minutes to cook through then add the vegetables, keep moving for another couple of minutes, add the sauce, stir fry for one final minute and serve immediately.
This sauce is quite delicate, giving you subtle Chinese flavours while the cooking method retains the flavour of the veg really well and keeps it all nice and crisp. This is now your opportunity to play with the sauce, there are so many great recipes out there that you can adjust to your particular taste and this is so easy to prepare. If you’re looking for a bigger meal why not cook up a portion of egg fried rice to go with it?