Beef Stir Fry

Ingredients

• 100 gm rump steak, sliced into thin strips
• 1/2 tsp baking soda
• 1 tbsp light soy sauce
• 1/2 tbsp oyster sauce
• 2 tbsp Chinese rice wine
• 1/2 tsp white sugar
• 1/2 tsp sesame oil
• pinch white pepper
• 1 tsp cornflour
• 1/2 cup water
• 1 tbsp vegetable oil
• 1 clove garlic, finely chopped
• 2 slices brown onion, chopped
• 2 tbsp red capsicum, sliced into small batons
• 2 tbsp carrot, sliced into small batons
• 1 baby bok choy, chopped, stems separated from leaves
• 1 green onion, chopped, white ends sepaparated from geen
• 1 cup steamed jasmine rice
• sesame seeds for garnish

Method

1. Place meat in a bowl. Sprinkle with baking soda and mix thoroughly. Let stand for 15 minutes.
2. Rinse meat in a colander to remove baking soda, pat dry and set aside.
3. Combine soy sauce, oyster sauce, rice wine, sugar, sesame oil, pepper, and cornflour in a bowl. Mix thoroughly so there are no lumps.
4. Heat oil in a non-stick frypan or wok to a high heat.
5. Add onion and garlic. Stir for 15 seconds.
6. Add meat. Stir until it changes colour but before it’s cooked through.
7. Add the capsicum, carrot, bok choy stems and white green onion sections. Stir fry for 1 minute.
8. Lower heat to medium-high, and add the sauce, stirring.
9. Add leafy vegetables, stir fry for another minute. Aim for everything having a glossy coating.
10. Tip into a bowl, garnish with sesame seeds, serve with rice.

Serves one.

Notes

Baking soda (aka bicarbonate soda), not baking powder. This is the magic ingredient and tachnique that will make the meat tender in the cooking.

This recipe should also work with chicken, pork, etc.

Vary vegetables as you see fit.