Beef Stir Fry

Recipe No: 36

Ingredients                                                                      Serves 4
To Marinate

• Beef cut into thin, broad, long pieces….1 ½ cup (Washed and drained)
• Pepper powder………………………………1/2 Teaspoon
• Dark soy sauce……………………………….1 Teaspoon

To saute

• Carrots cut into thin round pieces………………..3/4 cup
• Water chestnuts sliced into thin round pieces....1 cup
• Bell Peppers cubed (Red and Green)…………..1 cup
• Broccoli florets……………………………….…..........1 ½ cup
• Onion cubed……………………………………............1/2 cup
• Garlic Chopped fine………………………….….........2 ½ Tablespoons
• Spring Onion Chopped…………………………........1/2 cup
• Oil……………………………………………….................2-3 Tablespoons

For the Sauce

• Beef Stock………………………………….….1 ½ cup 
• Dark Soy Sauce……………………………...2 Tablespoons
• Oyster sauce…………………………………1/2 Tablespoon
• Sugar……………………………………..…….1/2 Teaspoon
• Red Chilly Sauce…………………………....1/2 Teaspoon (If not available use Red chilly    Powder)
• Corn Starch…………………………………..1 ½ Tablespoons

Method of Preparation

1. Marinate the Beef with all the ingredients in the marinade section and keep aside till ready to use.
2. Mix all the ingredients for the sauce together and keep aside.
3. Heat a tablespoon of oil in a wok/pan on very high heat and stir fry the marinated beef. As the Beef is very thinly sliced, this will take only a minute or two. Do not make it crispy.
4. Remove the beef from the pan and keep aside for later use. Add the rest of the oil and add saute the garlic for a minute.

5. Add Onion, Carrots, Broccoli, Water Chestnuts and Bell peppers all at once and saute for two minutes. The vegetables should not be overcooked and should be still crisp.
6. Add the Beef back together with the accumulated juices   followed by the prepared sauce and let everything cook together till the sauce is thick and is coating the beef and vegetables.
7. Add the sliced Spring onion, mix and serve hot with a bowl of boiled rice sprinkled with some fried Cashew nuts.

Notes: All of this cooking will take only minutes, so keep everything prepped and ready to go before you start cooking.
From the start to finish do everything on high heat.
To slice beef thin and long, keep the beef in the freezer for ½ an hour before cutting. The meat should be as thin as possible.
If you have no beef stock, dissolve a Beef/Chicken Bouillon cube in 1 ½ cup of water and use. If that is not available, dissolve one or two Maggie Taste maker in 1 ½ cups of water and use.
If Oyster Sauce is not available, you can use 1 ½ Tablespoons of Worcestershire Sauce instead. There will be a slight taste difference, but that is also very good.
I love using dark soy Sauce for this but regular Kikkoman Soy sauce works perfect too.
Water Chestnuts as well as Soy and Oyster Sauces are available in the Asian section of the grocery stores. 
You can do the same preparation with Chicken too.
 





Make it, enjoy the deliciousness and 
serve it to your family with love....