Peppered beef stir fry
Serving-size is also a important factor of your daily diet . You should compare the exact sum of that food you typically eat to the serving size recorded on the label. Eating large portions or parts can result in fat gain. Whether or not you are planning an elaborate menu or merely planning ahead for tomorrow's Peppered beef stir fry. This recipe comes from several years of enjoying it at the kitchen. I find that including a few ingredients into some recipe adds thickness into that which is usually dull. You might well be looking for lighter food items to create with your leftovers. Good and light Peppered beef stir fry ideal for post-vacation. The ingredients within this recipe make your tongue thumping, and are very waist-friendly once you need a'bite' after a busy holiday. Using a few ingredients as choices, this soup is loaded with a fall and spicy flavor that makes it creamy. An ideal Peppered beef stir fry to heat up you on cold winter days. Ideal for utilizing leftover. With everything that happens on a regular day - extended work hours, sports and after school activities - it's clear that smoking is the previous thing that you wish to accomplish or have to take into consideration whenever you get home. That is where we want to come to drama . Here, you're locate easy and quick recipes that cover all of your favorite dishes such as chicken dinner recipes, ground beef recipes, and vegetarian meal tips that will keep meals enjoyable, nonetheless uncomplicated. And since you have to satisfy the entire household, we've also included family-friendly Peppered beef stir fry ideas which will meet so much as the pickiest modest types.
How to make Peppered beef stir fry
Yield = 4Prep time: 0:15
Cook time: 0:20
Total time: 0:35
Ingredients
- 1/3 cup char siu sauce
- 1 tablespoon soy sauce
- 1 tablespoon shao hsing (Chinese cooking wine)
- 2 garlic cloves, crushed
- 2 teaspoons cracked black pepper
- 500g beef rump steak, thinly sliced
- 1 tablespoon vegetable oil
- 1 red onion, cut into thin wedges
- 1 bunch choy sum, trimmed, stems chopped, leaves separated
- 2 zucchini, halved lengthways, sliced diagonally
- Steamed jasmine rice, to serve
Method
- Step 1 Combine char siu sauce, soy sauce, shao hsing wine, garlic and pepper 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 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. Stir-fry for 1 minute or until onion has softened. Add choy sum stems and zucchini. Stir-fry for 2 to 3 minutes or until tender. Return beef to wok. Add choy sum leaves and remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with rice.
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