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Recipe

Stir-Fried Beef with Mixed Vegetables

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Scott Phillips

Servings: 4 to 6

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

Ingredients

For the beef

  • 2 Tbs. oyster sauce
  • 1 Tbs. Asian sesame oil
  • 2 tsp. dark soy sauce
  • 2 tsp. Shaoxing wine
  • 2 tsp. granulated sugar
  • 2 tsp. cornstarch
  • Pinch of freshly ground white pepper
  • 3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

  • 1/4 cup peanut oil
  • 1 1/2-inch piece fresh ginger, peeled and smashed
  • 2 small serrano chiles, minced (2 tsp.)
  • 1 medium carrot, cut into matchsticks
  • 1/2 medium red bell pepper, cut into matchsticks
  • 1/2 small cucumber, cut into matchsticks
  • 2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
  • 1/2 cup canned bamboo shoots, drained and cut into matchsticks
  • 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
  • 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
  • 1 tsp. cornstarch
  • 2 medium cloves garlic, minced

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 40
      Sodium (mg): 390
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 12

Preparation

Marinate the beef

  • In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

  • Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.
  • In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.
  • Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Reviews

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Reviews

  • MrsKitty | 05/21/2017

    Very good. The preserved vegetables add to the flavor.

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