Spicy Beef Stir Fry
1kg John Munro beef sirloin cut into thin strips, or stir fry beef
1tbsp corn flour
3tbsp Chinese rice wine
1tbsp of sweet sherry or white vermouth
2tbsp oyster sauce
2tbsp soy sauce (dark)
1tsp soy sauce (light)
2tsp toasted sesame oil
3 to 4tbsp peanut oil
2.5cm piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved or pounded in a mortar and pestle
2 onions thinly sliced
4 heads of baby bok choy, halved then quartered (or other vegetables such as carrots, celery, tomatoes, bean sprouts etc.)
½ tspn of sugar
The art of Chinese cooking is preparation, so mix things, slice things and chop them all first, then it’s just a case of adding it to the wok or large frying pan. First mix the corn flour with the rice wine and the light soy sauce in a bowl then add the beef, mix to coat all over.
Set aside the beef in the bowl and then heat a wok or large frying pan until very hot – at this point add 3tbsp peanut oil and add the sliced ginger, garlic and chillies. Stir fry until fragrant. Now add the beef from the mixture bowl and cook, stirring occasionally for one to two minutes.
The key thing with stir fry cooking is to not move the wok’s contents too much as it cools the cooking process. Move it just enough to stop burning. Once the meat is sealed, transfer the beef with a slotted spoon back to the mixing bowl – give it a stir in the bowl to get any remaining mixture off the sides of the bowl. Moving back to the wok or pan you have just been using if your pan is dry or sticky, add 1 tbsp peanut oil – stir fry the sliced onions until just soft.
Now add the bok choy (choice of vegetables) to the onions, sherry, dark soy sauce, sugar and continue to stir fry until just wilted. At this point put the beef back in and all the juices from the bowl and finish frying until all the beef is cooked. Now move to a bowl and serve with steaming Jasmin rice.