Updated: Aug 1, 2021
I love stir fries because I can use up lots of leftover veggies to make a filling meal and fix them up when I'm low on time and don't know what to do for dinner. I'll usually serve them with a quick egg fried rice. Again super quick. and to make egg fried rice I always use leftover rice from the night before.
What kind of beef do you use to make a beef stir fry?
I used the beef undercut which is the tenderloin. It's the easiest to work with. To make sure the beef is soft and not tough, make sure you cut thin slices against the grain.
My beef isn't slicing properly. I can't get thin slices. How did you do it?
I freeze the beef for around 20 minutes. this makes slicing the beef into thin slices very easy and you get uniform slices.
My beef is tough after cooking. Why is that?
You need to use the beef tenderloin to make a great stir fry. It's most likely that the piece of meat that you have selected, is used for slow cooking and requires a lot of cooking. Even though I use the tenderloin, I still shallow fry it beforehand so that its properly cooked before adding the veg and sauces.
Which vegetables can I add to my stir fry?
I use whatever veggies I have in my fridge. But usually I add mushrooms peppers, baby corn, spring onions, chillies, bean sprouts. Pretty much whatever I can find at Tesco's on offer or whatever I have in my fridge.
Preparation Time 5 minutes
Cook Time 10 minutes
300 grams beef undercut- cut in thin slices against the grain
2 tablespoons corn starch
1 tablespoon oil
1/2 teaspoon baking soda
2 tablespoons water
a few dashes of pepper
7-8 slices ginger
2 onions- sliced thinly
1 tablespoon oyster sauce
4 tablespoons soya sauce
4 stalks green onions- cut into thirds- whites and greens separated
1/2 cup water
2 tablespoons oil
oil for shallow frying
Combine the beef with the corn flour, baking soda and water. Mix well until no dry corn flour remains. Add the 1 tablespoon oil and mix well again. The oil will prevent the beef from clumping when frying.
Heat the oil in a frying pan for shallow frying to 170c. Check the oil is hot by placing a chopstick in the oil and if it begins to bubble then the oil is ready.
Fry the beef in 2 batches until well browned. Use tongs to serpent any meat that does end up clumping.
Remove the beef from the pan and set on paper towels to drain.
Place a wok on the stove on a medium heat. Add 2 tablespoons oil and make sure its really hot.
Add the sliced ginger and sauté for 1-2 minutes until fragrant. Add the spring onion whites and sliced onion. Sauté another minute.
Add the beef. Add the soya sauce, oyster sauce and the water. Mix well.
Add the green peppers and spring onion greens. Cook on a high heat for 2-3 minutes. The sauce will be absorbed by the meat and the veg and will coat them well.
Serve with egg fried rice.
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