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INGREDIENTS: (Serves 8 –
(3.3lb) tender lean beef cuts * (I used porterhouse steak but cheaper
cuts can be used instead. See * footnote below.)
6 tbsps Black Bean Garlic Sauce (my favourite brand: Lee Kum Kee)
3 medium onions (peeled and cut into wedges)
300 gms snow peas (topped and tailed)
3 medium carrots (peeled and thinly sliced)
3 medium green or red capsicums (bell peppers) (cut into
3/4 cup bamboo shoot pieces – (optional)
1 cup beef stock (2 heaped tsps stock powder dissolved in 1 cup
2 sticks celery stem – thinly sliced diagonally – (optional)
6 tbsps cooking oil
1 heaped tbsp cornflour/cornstarch
1 1/2 cups cold water
1 tbsp thick soy sauce
1 tsp coarse milled black pepper (or to taste)
3 tbsps rice wine or dry sherry
1 tbsp dark soy sauce
1 tbsp thick soy sauce
1 tbsp oyster sauce (optional)
1 egg white
1 tsp sugar
3 tsps cornflour/cornstarch
1/2 tsp bicarb of soda (optional)
Trim fat and any gristle off the beef and cut against the grain into very thin
strips. (pic 1 below)
In a small mixing bowl, combine all marinade ingredients and mix well with a
fork. (Makes approx 3/4 cup marinade.)
Pour over the prepared beef strips and mix thoroughly, cover and refrigerate
until ready to cook.
[THIS DISH, AS WITH MOST CHINESE DISHES, IS BEST WHEN COOKED IMMEDIATELY BEFORE
In a small mixing bowl, mix 1 heaped tbsp cornflour/cornstarch with 1/2 cup of
cold water until smooth, add another cup of cold water, mix well and set aside.
Heat 2 tbsps cooking oil in a non-stick wok over very high heat and stir fry
half the beef strips for about a minute or until seared, remove and set aside.
Add another 2 tbsps cooking oil into the wok and do the same with the remaining
beef strips, remove and add to the first batch.
Add the last 2 tbsps cooking oil into the wok and quickly stir-fry the onion
wedges and carrots.
Add the black bean garlic sauce, beef stock, thick soy sauce and remaining
vegetables and continue to stir-fry for about a minute.
Add the seared beef strips and stir-fry for another minute or two.
Stir cornflour + water mixture until well mixed and pour over contents of wok.
Continue to stir-fry until thickened and glossy (approx 15 secs).
If mixture is too thick, add 1/2 cup hot water and quickly stir through
Remove from wok and serve piping hot over steamed white rice.
* HOW TO TENDERIZE CHEAPER CUTS OF LEAN BEEF
(e.g. blade or round steaks) for Chinese cooking.
1. Slice meat as required in recipe.
2. For every 500gm of beef, dissolve 1/2 tsp bicarbonate of soda in 3 tbsps hot
3. Add to meat and knead well until all the liquid has been absorbed.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Cook as directed in Chinese stir-fry recipes.