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Serving size are a important component in your diet. You should compare the exact sum of this food that you commonly eat to the serving size recorded on the tag. Eating significant parts or parts may lead to excess weight gain. Whether you're planning an elaborate menu or only planning forward for tomorrow's Beef and Asian greens stir fry. This recipe comes from several years of playing at kitchen. I find that including a few ingredients to some recipe adds depth to what is usually bland. You might be searching for milder foods to make with your leftovers. Pleasant and light Beef and Asian greens stir fry ideal for post-vacation. The elements in this recipe receive your tongue thumping, also are very waist-friendly once you need a'snack' after a busy trip. Utilizing several components as alternatives, this soup has been filled with a fall and spicy flavor that produces it creamy. The perfect Beef and Asian greens stir fry to heat you up on cold winter months. Ideal for using leftover. With everything that takes place over a typical afternoon - long work hours, athletics and after school activities - it really is understandable that smoking is the previous thing that you wish to accomplish or have to consider when you buy home. That is where you would like to develop to drama . Here, you are going to discovering easy and quick recipes that insure all of your favorite dishes such as poultry dinner recipes, ground beef recipes, and also vegetarian meal ideas that could keep meals enjoyable, nonetheless easy. And since it's necessary to meet the entire household members, we have also included family-friendly Beef and Asian greens stir fry notions that will meet so much as the pickiest little kinds.

How to make Beef and Asian greens stir fry

Yield = 8
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

Ingredients

  • 1/3 cup oyster sauce
  • 1 tablespoon shao hsing (Chinese cooking wine)
  • 1/4 cup Massel chicken style liquid stock
  • 1 teaspoon sesame oil
  • 2 teaspoons brown sugar
  • 2 garlic cloves, crushed
  • 500g beef rump steak, trimmed, thinly sliced
  • 2 teaspoons cornflour
  • 1 tablespoon vegetable oil
  • 1 red onion, cut into wedges
  • 1 long red chilli, thinly sliced
  • 1 bunch baby pak choy, leaves and stems separated, sliced
  • 1 bunch Chinese broccoli, leaves and stems separated, sliced
  • 1 red capsicum, thinly sliced
  • 100g fresh shiitake mushrooms, halved
  • Steamed rice, to serve

Method

  • Step 1 Combine oyster sauce, wine, stock, oil, sugar and garlic in a bowl. Place beef in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
  • Step 2 Place cornflour in a small bowl. Gradually add remaining sauce. Stir until smooth. Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry beef, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
  • Step 3 Add remaining oil to wok over high heat. Swirl to coat. Add onion and chilli. Stir-fry for 2 to 3 minutes or until tender. Return beef to wok. Add pak choy and Chinese broccoli leaves and sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice.