EASY CLASSIC CHINESE BEEF STIR FRY
Made with a classic Chinese stir fry sauce, this is a great recipe to use up whatever leftover greens you have in the fridge! Instead of making this Sauce, you can use my All Purpose Stir Fry Sauce (see Note 1) If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective, see Note 5!)
Provided by Nagi | RecipeTin Eats
Time 23m
Number Of Ingredients 19
Steps:
- Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
- Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
- Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
- Add 1/3 cup water into the remaining Sauce. Set aside.
- Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
- Add onion and cook for 1 minute.
- Add the beef and cook until it changes colour from red to light brown but not cooked through.
- Add bell pepper and carrots and stir fry for 30 seconds.
- Add Sauce and cook for 30 seconds.
- Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
- Remove from heat immediately.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
CHARLIE'S MARINADE
Make and share this Charlie's Marinade recipe from Food.com.
Provided by chaz6684
Categories Steak
Time 4h45m
Yield 6 Steaks, 6 serving(s)
Number Of Ingredients 8
Steps:
- After combining all of this into a zip lock bag I let it sit for about 4 hours before putting any steaks in the bag. After the dry ingredients release some flavor I put the steaks in for about 30mins any longer and they start to brown. After that cook your steaks how every you like them and enjoy. Any suggested modifications are welcomed and appreciated.
Nutrition Facts : Calories 18.1, Fat 0.1, Sodium 49.1, Carbohydrate 4.6, Fiber 0.4, Sugar 0.4, Protein 0.2
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