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Stir-Fry Beef With Vegetables

Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Asian recipes,Beef Recipes,Chinese Recipes,Cuisine Type,Method,Recipes,Stir Fry Recipes | 1 Comment


  • 500g beef frying steak e.g rump
  • 2 teaspoons sugar
  • 2 teaspoons cornflour
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry or rice wine
  • 2 teaspoons grated fresh ginger
  • 2 carrots, cut into matchsticks
  • 1 courgette, chopped
  • 1 red capsicum, cut into strips
  • handful of button mushrooms, sliced
  • 1 small head broccoli cut into florets
  • 2 teaspoons cornflour
  • 1 1/2 cups chicken stock


TrimĀ fat from the meat and discard. Cut the steak into thin slices. Place in a bowl with soy sauce, sherry and a drizzle of oil. Mix well and leave for a minimum of 30 minutes. Heat a little oil in a large frying pan or wok. When piping hot, tip in the meat and stir-fry for 2 minutes. Remove the meat and set aside. Add ginger, pinch of salt and vegetables. Stir-fry over a high heat for 1 minute. Add the water and cover the pan, continue cooking for 5 minutes. Return the meat to the pan. Mix cornflour with stock and stir into the meat and vegetables, heat until thickened Serve with steamed rice and extra soy sauce.

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