Chinese beef and vegetable stir fry
This Chinese beef and vegetable stir fry is budget-friendly, simple and delicious. My favourite part? Done within 30 minutes! The key to achieving tender beef here is adding a little baking soda!
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Servings: 3 people
Ingredients
- 300 g beef strips
- 2 cups broccoli cut into small florets (see note 1)
- 1 carrot thinly sliced (see note 1)
- 1 onion thinly sliced (see note 1)
- 1 clove garlic minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon light soy sauce
- 1 tablespoon cornflour (see note 2)
- 2 tablespoon neutral tasting oil like sunflower or canola
Beef marinade
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- ½ teaspoon brown sugar
- 1 tablespoon corn flour
- ½ teaspoon baking soda (see note 3)
- black pepper
Instructions
- Mix beef strips with beef marinade ingredients together and set aside for about 10 minutes.
- In a hot, non-stick pan, saute ginger, garlic and onions with oil on high heat until lightly golden.
- Add marinated beef into the pan and saute until brown and not cooked through. About 1 minute. Remove from pan and set aside.
- In the same pan, add carrots, broccoli and saute for about 1 minute. Pour in ¼ cup of water, place a lid to cover and allow vegetables to steam. Turn heat down to medium as vegetable steam.
- Once vegetables are soft to your liking, add the beef mixture back into the pan. Turn the heat back up to high.
- Pour soy sauce and cornflour mixed with ¼ cup of water. Stir through for 1 - 2 minutes.
- Serve with steamed rice.
Notes
Note 1. Cut vegetables thinly and in similar sizes to beef strips. This will allow even cooking and key to stir-frying as everything cooks quick!
Note 2. Corn flour mixed with water will help thicken the sauce which catches onto the beef strips and vegetables. Do not just put cornflour straight into the pan as it will clump up very quickly and you'll end up with lumpy bits all over.
Note 3. Baking soda helps tenderise the beef. Without it, the beef can get quite tough especially if using cheap cuts.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!