My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
#shorts #stirfry #beefstirfry
BEEF MUSHROOM STIR FRY | How to make TENDER BEEF MUSHROOM STIR FRY | PINOY SIMPLE COOKING
BEEF MUSHROOM STIR FRY | How to make TENDER BEEF MUSHROOM STIR FRY | PINOY SIMPLE COOKING
BEEF MUSHROOM STIR FRY is a quick and easy dish rich in flavor of tender juicy beef and mushroom combined with mixture of soy sauce and oyster sauce which makes it more flavorful.
So quick and easy to make. Easy recipe to satisfy your cravings! Happy Pinoy Simple Cooking!
Here is how to make BEEF MUSHROOM STIR FRY:
BEEF MUSHROOM STIR FRY RECIPE :
Ingredients:
1 large onion, chopped
7 cloves garlic, minced
8 oz baby bella mushroom, chopped
scallions
For the marinate:
1 lb beef (london broil beef), thinly sliced
2 tsp soy sauce
1/4 tsp pepper
1 tbsp cornstarch
For the sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
1 tsp cornstarch
1/4 cup water
Directions:
1. In a large bow, combine beef, pepper, soy sauce and cornstarch. Mix until all meat is well coated.
2. In a small bowl, combine soy sauce, oyster sauce, brown sugar and water. Stir until sugar dissolves. Add cornstarch, stir until no lumps.
3. In a pan or wok, heat oil over high heat.
4. Add beef, spread evenly and let it cook for 20 secs before stirring.
5. Cook and stir for 3 mins or until beef is cooked medium well. Do not overcook as beef will get tough. Remove from the pan.
6. In the same pan, lower the heat to medium high heat. Add oil and onion. Cook until translucent.
7. Add garlic, cook until lightly browned.
8. Add mushroom, cook until tender.
9. Add beef, stir and cook for 3 mins.
10. Pour in the mixture (mix it before pouring in), stir and cook until sauce thickens.
11. Toss in scallions.
12. Garnish with scallions before serving. Best served with steamed rice.
Hope you will give it a try and let me know your thoughts! Please comment down below.
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