Put the beef strips in a bowl and stir in the cornflour, Chinese Five. Add the beef including the. Pour in the sherry and water and stirfry for a minute making sure
BeefStirfry. Toss and coat the beef slices with the mixture and then set aside. Cooking a stirfry involves fast action and therefore it is advisable that all the ingredients should be prepared beforehand, otherwise some of the ingredients may get burnt or overcooked
For the stirfry. Heat 1 tbsp of olive oil in a wok or frying pan on a high heat until slightly smoking. Add the beef (reserve the sauce in the bowl) and stirfry until brown on all sides, around 2 minutes. Add the chopped garlic, ginger and shallots to the wok and stirfry for 1-2 minutes. 2 tbsp Chinese cooking wine or dry sherry (or substitute with chicken or beef stock)
I put them all together into a quick stirfry, and served it with noodles. Splash in the wine, allow to sizzle for a few seconds then stir in the stock and soy sauce and bring to the boil
(I cooked some noodles for one minute less than suggested on the packet, drained them and stir fried with the beef but you could also serve on the side or use rice
This is my own version of a beefstirfry as the umpteen sites i browsed for a recipe had major complicated stuff and ingredients i didn't have, so here's my version
Syn Free Beef & Broccoli StirFry. Add the beef to brown. I think I probably do a stirfry about once a week, so I’m always trying to find new and interesting flavour combinations and sauces to create to keep things interesting
I always tend to make simple stirfry kind of side (sukhi subji) on such days. Palak bhaji (spinach stirfry) is one of those recipes-quick and yet loaded
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