Wednesday, June 08, 2005

beef stir-fry

2 celery stalks, sliced
1 crown broccoli, separated
1 medium onion, sliced
2 carrots, sliced
4 baby bok choy
8-10 sugar snap peas, cut in halves
½ each yellow and red pepper, sliced
2 clusters oyster mushrooms, separated
2-10 red chillies, halved
2 tbs sesame oil
4 tbs teriyaki sauce
1 tbs hoisin sauce
1 tbs black bean sauce
1 tsp soy sauce

16 oz lean beef, slices and marinated for 20 minutes with:
2 tbs finely-diced onion
2 finely-diced cloves garlic
1 finely-diced, thumb-sized piece ginger
1 tbs sambal oelek
fresh-cracked pepper to taste

Heat 1 tbs of the sesame oil in a wok over high heat until hot but not smoking. Add the marinated beef and cook, stirring and turning over quickly to separate the slices; about 2 minutes. Remove beef and marinade and set aside.

Heat remaining sesame oil in wok. Add vegetables and sauces and stir-fry until slightly tender but still crisp (use chillies with discretion according to your taste for heat). Add the beef back into the wok and toss together with vegetables for about 10 seconds, until hot. Serve over sticky rice or Chinese noodles and with favourite side dishes such as gyoza or egg rolls.

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