Chinese Beef Stir Fry

By Joschef

Ingredients

• 3 tsp cornstarch / corn flour*
• 2 tbsp + 1/2 cup water, separated
• 2 tbsp soy sauce (Note 2)*
• 1 tbsp oyster sauce*
• 2 tbsp Chinese cooking wine or dry sherry (Note 3)*
• 1 tsp white sugar*
• 1/2 tsp sesame oil (optional)*
• Dash of black pepper*
• 2 tbsp peanut oil
• 1 garlic clove, crushed
• 7 oz / 200 g beef, good quality, thinly sliced (Note 4)
• 1/2 small onion, sliced (yellow, brown or white)
• 1/2 red bell pepper / capsicum, sliced
• 1 small carrot, halved lengthwise and sliced thinly on the diagonal
• 3 baby pak choy / bok choy, quartered lengthwise
• 2 stems scallion / shallots, cut into 1.5"/3cm pieces
• Steamed white rice
• Sesame seeds (optional)
• Fresh cilantro / coriander (optional)

Details

Servings 2
Preparation time 15mins
Cooking time 23mins
Adapted from recipetineats.com

Preparation

Step 1

Instructions
Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
Mix in remaining Sauce ingredients EXCEPT the ⅓ cup water.
Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
Add ⅓ 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 with rice, garnished with sesame seeds and cilantro, if using.

Instructions