Beef and Vegetable Stir Fry

Ingredients

Marinade:

• 900g (2lb) flank steak
• 20g soy sauce
• 20g sesame oil
• 30g Shaoxing cooking wine (or dry sherry)
• 2g baking soda
• 20g corn starch

Wok Sauce:

• 120g brown sugar
• 170g soy sauce
• 240g beef stock
• 10g corn starch

Vegetables:

• 225g (2 medium sized) sweet red bell peppers
• 75g (1.5 bunches) scallions, whites sliced thinly, greens cut into 2" pieces
• 30g ginger
• 40g (9 cloves) garlic, roughly minced
• 350g (1-1.5 heads) of brocolli, cut into small pieces
• 227g mushrooms, sliced

Pan:

• peanut oil

Directions

Beef Marinade:

1. Slice flank steak into three pieces along the grain. Then slice each piece against the grain into 0.25" (0.5cm) strips.
2. In a bowl, combine the beef with the marinade ingredients. Toss to coat then marinate for 10-15 minutes.

Mix wok sauce and prepare vegetables before starting any further steps.

Frying the Beef:

1. Heat peanut oil in a pan over medium-high heat. Wait for it to get hot.
2. Add in the beef and cook almost fully.
3. Move the beef to a bowl, removing the liquid.
4. Wipe out the pan. Letting it cool down slightly then adding some water can help.

Stir Fry:

The order of ingredients added will be: scallion whites -> mushrooms and brocolli -> red bell pepper -> garlic and ginger -> wok sauce -> beef -> scallion greens

1. Heat peanut oil in a pan over medium-high heat.
2. Add scallion whites and stir for about 1 minute.
3. Add mushrooms and brocolli. Give these about 2 minutes.
4. Add red bell pepper. Give this 1-2 minutes.
5. Add garlic and ginger. Stir constantly to avoid burning for about 1 minute. Turn down the heat if necessary.
6. Pour in the wok sauce and cook until slightly thickened.
7. Add in the beef and stir around to fully coat with sauce.
8. Add in the scallion greens.