{"id":391,"date":"2011-02-21T08:21:36","date_gmt":"2011-02-21T05:21:36","guid":{"rendered":"https:\/\/zarada.net\/?p=391"},"modified":"2011-02-23T16:45:19","modified_gmt":"2011-02-23T13:45:19","slug":"chinese-style-stir-fried-beef","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=391","title":{"rendered":"Chinese-style stir fried beef"},"content":{"rendered":"

We decided to have Malaysian food yesterday. I had never cooked stir-fried beef before and got it right but this method really works. The beef is succulent and not dry and hard. The rice vinegar is a good substitute for rice-wine and you can\u2019t taste the vinegar.<\/em><\/p>\n

\"IMG_0497\" <\/p>\n

INGREDIENTS<\/strong><\/p>\n

450 gms beef (flank or top sirloin steak), thinly sliced
3 cloves garlic, crushed
Thumb-sized ginger, crushed
5 sticks spring onions, sliced diagonally (separate the white parts from the green)
Oil for stir-frying<\/p>\n

Marinade:
\u2022 2 tablespoons light soy sauce
\u2022 2 tablespoons Chinese rice vinegar
\u2022 1\/2 teaspoon sesame oil
\u2022 1 tsp cornstarch<\/p>\n

DIRECTIONS<\/strong>
Slice the beef thinly across the grain. Mix the marinade and add to beef slices. Marinate beef for 15 minutes or longer. While beef is marinating, prepare the vegetables.<\/p>\n

Heat wok and add 2 tablespoons oil. When the oil is hot, add the beef in batches. Stir-fry for a couple of minutes until it is nearly cooked. Remove from the wok and drain on paper towels if desired.<\/p>\n

Clean out the wok, saving saving any juices. Add 2 – 3 tablespoons oil to the wok. When the oil is hot, add the ginger and garlic. Stir-fry briefly and add the white part of the spring onions. Stir-fry briefly then return the beef to the wok. Mix well and stir in the green part of the spring onions. Serve hot with rice.<\/p>\n

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