Stir Fried Beef with Vegetables Recipe
Summary
Ingredients
| 2 tablespoons reduced-sodium soy sauce | ||
| 1 tablespoon dry sherry or rice wine | ||
| 3/4 pound lean round steak, trimmed and thinly sliced | ||
| Asparagus | 1 Bunch (100gm), trimmed | |
| Carrots | 3 Large, thinly sliced | |
| Water | 2 Tablespoon | |
| 1 teaspoon Asian sesame oil | ||
| Cornstarch | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Peanut oil | 3 Teaspoon | |
| 4 scallions, minced (white and green parts) | ||
| Garlic | 2 Clove (5gm), minced | |
| Minced ginger | 1 Tablespoon, peeled | |
| Fermented black beans | 1 Tablespoon, chopped | |
Directions
1. Combine 1 tablespoon of the soy sauce and the sherry in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate 10 minutes.
2. Meanwhile, bring 1 inch of water to a boil in a large, heavy nonstick skillet. Add the asparagus and carrots; cover and simmer until barely crisp-tender, about 5 minutes. Drain in a colander under cold water to stop the cooking; set aside.
3. To prepare the flavoring sauce, whisk together the water, the remaining 1 tablespoon soy sauce, the sesame oil, cornstarch, sugar, and pepper in a small bowl; set aside.
4. Wipe out the skillet and return it to the heat; let it get very hot. Swirl in 2 teaspoons of the peanut oil. When the oil is just beginning to shimmer, add the beef. Stir-fry until browned on the edges but still pink in the center, about 2 minutes. Transfer the beef and pan juices to a heatproof bowl and keep warm.
5. Return the skillet to the heat; let it get very hot. Swirl in the remaining 1 teaspoon of peanut oil. When the oil shimmers, add the scallions, garlic, ginger, and black beans. Stir-fry until fragrant, 30 seconds. Add the reserved cooked vegetables and stir-fry until tender, about 6 minutes. Stir in the beef and its juices, then the flavoring sauce. Stir-fry until heated through, 2-3 minutes more.
2. Meanwhile, bring 1 inch of water to a boil in a large, heavy nonstick skillet. Add the asparagus and carrots; cover and simmer until barely crisp-tender, about 5 minutes. Drain in a colander under cold water to stop the cooking; set aside.
3. To prepare the flavoring sauce, whisk together the water, the remaining 1 tablespoon soy sauce, the sesame oil, cornstarch, sugar, and pepper in a small bowl; set aside.
4. Wipe out the skillet and return it to the heat; let it get very hot. Swirl in 2 teaspoons of the peanut oil. When the oil is just beginning to shimmer, add the beef. Stir-fry until browned on the edges but still pink in the center, about 2 minutes. Transfer the beef and pan juices to a heatproof bowl and keep warm.
5. Return the skillet to the heat; let it get very hot. Swirl in the remaining 1 teaspoon of peanut oil. When the oil shimmers, add the scallions, garlic, ginger, and black beans. Stir-fry until fragrant, 30 seconds. Add the reserved cooked vegetables and stir-fry until tender, about 6 minutes. Stir in the beef and its juices, then the flavoring sauce. Stir-fry until heated through, 2-3 minutes more.
Chef
