Saturday, October 21, 2006
Stir-fry Beef (炒牛肉丝)
Instead of grilling the flank steaks like I usually do in the summertime, I decided to make beef stir-fry. I had mise-en-place all the ingredients and had the wok over med-high heat for this dish. Freeze the steak for 20 mins to ensure easy slicing into thin strips. Used 2 lb flank steak, 1 large red pepper, 1 cup bamboo shoots, 1 red onion, minced garlic and fresh basil leaves, sliced. Mix about 1 Tbsp cornstarch with 1/4 cup chicken broth, 1 Tbsp. chili sauce, 2 Tbsp soy sauce, and 3 Tbs hoisin sauce. Set aside. With a little oil in hot wok, stir fry thinly sliced onions and 2 Tbsp minced garlic till fragrant. Add the thinly sliced flank steak the hot wok. Cook for about 2 minutes. Remove. Add julienne bamboo shoots and red peppers to skillet. Cook for another 2 minutes. Return beef to skillet. Stir the sauce till mixed together, and add sauce to the wok. Stir fry for another 3 mins. Fed 8 with lettuce wraps, corn and crab soup, lo-mein and chocolate cake for dessert.
Posted by East Meets West Kitchen at 10:50 PM
Labels: Meat Dishes
Subscribe to: Post Comments (Atom)
Yummy! You are cooking more asian food these days! - san y.
Post a Comment