The Wheeling Gourmet » Beef Stir Fry

Beef Stir Fry

Stir fry is one of those dishes that can be ready really quickly. Have all the ingredients ready to go, and the actual preparation is fast.

Degree of Difficulty: Easy
Cost: $
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Yields: 2 portions
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This beef stir fry uses commercial black bean sauce. Try to find one that isn't too salty! I like to use snow peas and black bean sauce together.

Recipe
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Recipe

Ingredients

200g (1/2 pound) Beef Rump
1 Carrot
1 Onion
6 Medium White Mushrooms
100g (3oz) Snow Peas
30ml (2 tbsp) Vegetable Oil
125ml (1/2 cup) Black Bean Sauce*

The "trick" with stir fry is to cook everything very quickly. You want to keep the vegetables a bit crisp. In order to do so, you need a very hot pan. If you don't have a wok, use a large pan, which will give the ingredients a lot of "elbow room". If you have an electric range, a pan might even be better than the typical round bottomed wok. A Chinese chef I worked with once taught me that you needed "hot oil, burning wok" - The very hot pan with hot oil will ensure the meat & vegetables don't stick to the pan.

Mise En Place

Put a pot of water on the stove to boil.
Clean and peel the carrot.
Cut the carrot in half lengthwise.
Slice the carrot at an angle, making thin long slices
When the water is boiling, Blanch ( To parboil in boiling water.) [?] the carrot briefly. Reserve ( To set aside for later use.) [?]
Keep the boiling water in the pot on the heat
Peel the onion.
Cut the onion in half lenghtwise.
Slice the onion in thin slices.
Blanch the onions briefly. Reserve.
Thinly slice the meat across the grain to get "postage stamp" sized pieces of meat. Reserve.
Remove the tips and fibrous edge of the snow peas. Reserve.

Preparation

Heat up a wok on high heat until it is smoking hot.
Add the oil. Let it heat up.
Add the beef, making sure it is spread over the surface.
Let the beef colour on one side. Do not stir, otherwise the beef will release its juices and the meat will become tough.
When the beef is golden on one side, stir it briefly to cook the other side.
Add the blanched carrot, the blanched onion, and the mushrooms, stir and let cook a moment.
Add the snowpeas, stir, and let cook still a bit more.
Add the black bean sauce, stir until hot, and take off the heat.

Finition

Serve with steamed rice.

Photos

Slicing carrots
Use a chef's knife to make long thin slices of carrots.

Slicing beef
Slice beef thinly, making sure to cut across the grain.

Beef in wok
Fry the beef in the wok. Note the wok is really dark around the bottom - a sign that is well [nsg]seasoned[/nsg].

Stir fry with beef, carrots, onions and mushroom
Add the blanched carrot and onions, as well as the mushrooms to cook.

Snow peas thrown in the stir fry
Adding the snow peas to the stir fry and cooking for a moment.

Black bean sauce poured on stiry fry
Add the black bean sauce and the dish is ready!

Video

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Tags: Beef, Black Bean Sauce, Carrot, Dinner, Mains, Mushroom, Onion, Rump, Stirfry
This entry was posted on Tuesday, December 29th, 2009 at 12:46 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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