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.
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Orange Ginger Beef Stir Fry
- Inspired by dishes I've had in Chinatown, my orange ginger beef stir fry incorporates bok choy, chillis, red peppers, toasted sesame seeds, tender beef, and my homemade orange ginger sauce. The complete recipe is at
BEST Beijing Beef Recipe | Better than Panda Express Takeout at Home
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My Knife
Boos Cutting Board
Cast Iron Wok
Tweezer
Chinese light soy sauce
Oyster sauce
Vegetarian Oyster Sauce
Shaoxing wine
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Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
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???? Beijing Beef
Ingredients
For Beef
1 lb beef (chuck or try-tip), sliced 1/8” thin bite sizes
1 tbsp soy sauce
1 tbsp shaoxing wine
pinch of black pepper
For Sauce
2 tbsp oyster sauce
2 tbsp vinegar
2 tbsp ketchup
2 tbsp sugar
2 to 3 tsp sambal
For Frying & Stir Frying
1/2 cup potato starch or corn starch
1/2 to 2/3 cup frying oil
5 to 7 cloves garlic, chopped
1/4 onion, diced
1/4 red bell pepper, diced
I’ve shared this recipe so many times… | shaking beef - Bo Luc Lac
SHAKING BEEF | BO LUC LAC⤵️
MARINADE
2 lbs beef, cubed. I used ribeye
A lot of minced garlic (like 10 cloves)
3 TBSP oyster sauce
2.5 TBSP low sodium soy sauce
1/2 tsp fish sauce
3 TBSP oil of choice- I used vegetable
2.5 TBSP sugar
1 tsp black pepper
ADDITIONAL INGREDIENTS
2 TBSP butter
3 bell peppers, any color
1. Combine all of your ingredients listed under marinade and marinate at least 10 mins at room temp (or over night but in the fridge)
2. Then on a skillet with some heat, cook/ sear your beef. About 1 minute each side (2 mins total). I cooked mine in 2 batches
3. In the same skillet after everything is seared, sauté onions for 2 minutes.
4. Then add bell peppers and cook for another 2 minutes
5. Then add your beef back in along with 2 TBSP salted butter. Cook until butter is half way melted. Then turn off heat & continue mixing untold butter is all the way melted
6. Serve with rice, fried egg, and salt, pepper lime dip
7. Bonappetitties