23 February 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Delish Beef Stir Fry
Weeknights are going to become a whole lot easier when you invest in a good wok to whip up some delicious and easy stir fry’s.
The best thing with Stir fry is that you can use all the leftover veggies in the fridge and whatever meat you have on hand.
This beef stir fry is a winner any night of the week and pairs perfectly with our Mama Goat Merlot.
What you’ll need:
For the beef and marinade:
12 ounces flank steak (sliced ⅛-inch thick into 2- to 3-inch pieces)
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon corn-starch
2 teaspoons vegetable oil
For the rest of the dish:
4 cups bok choy (250g, cut into 1x3-inch pieces, washed and drained)
¾ cup Bunashimeji or Beech mushrooms washed and drained (50g)
¾ cup sugar snap peas or snow peas (65g, rinsed and drained)
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce (or mushroom flavoured dark soy sauce if you have it)
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil (divided)
½ teaspoon minced ginger
2 cloves garlic (finely minced)
1 tablespoon Shaoxing wine
2 teaspoons corn-starch (mixed with 1 tablespoon water)
Mix the marinade ingredients with the beef until well-coated and set aside for 30 minutes or overnight. Next, prepare your veggies and set them aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done.
Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the centre of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, stir fry everything in a circular motion, so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavour!
Pour the corn-starch slurry in the centre of the wok while stirring. The sauce will immediately thicken, so work fast to mix everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce – everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don’t need us to tell you that.