Serious Eats Beef Leeks Stir Fry
This is made with a unproblematic but super flavourful, classic Chinese stir fry sauce. It's a existent sauce, one that tastes just similar yous get at proper Chinese restaurants!
Chinese Beef Stir Fry
Stir fries are my get-to for those nights when I can't deal with more than the bare minimum effort for dinner. I know I can ever knock upward a stir fry using whatever greens I have left in my fridge. Even if I only accept green beans and an onion (and some protein!). As long every bit I have a tasty sauce, I'm one happy gal!
So I accept a secret weapon for super fast midweek meals – a homemade all purpose stir fry sauce. I call him Charlie. Equally in – Charlie Dark-brown, considering it's a brown sauce. Ha ha ha. Don't kill yourself laughing at my lack of originality!
Charlie is my secret weapon because he takes minutes to brand and lasts in the fridge for weeks and weeks. He is similar to the sauce of many Chinese stir fries, just non an exact replica of any. Which means he is a great base to apply for a seemingly endless array of Chinese dishes with the improver of a few actress flavourings.
And he'sexistent. He tastes similar a real Chinese stir fry sauce, with proper depth of flavour.
Say hi to Charlie! That's him on the lesser correct photo. Looks unimpressive, doesn't he? No hint of the ability within! 🙂
The beauty of Charlie is that he will reside in your fridge for weeks, and then when you need him, he'southward always set up to get. Just give him a good shake, cascade him in your stir fry and add together water. He's already got cornstarch/cornflour in him so he turns into a glorious thick sauce that coats your stir fry beautifully.
Information technology'due south been over a twelvemonth since I last shared a recipe using Charlie. The reason I thought of this is because Super Food Ideas (Commonwealth of australia'southward #1 nutrient magazine!) asked me to do a feature with a serial of recipes using Charlie. Y'all will beamazed what you tin make with him! Not just stir fries – soups, sauces, noodle stir fries and even using him equally a marinade.
So I spent last calendar week developing recipes for the Super Food Ideas feature (which comes out in early February – I'll share more about that when the issue is released!). And I had a handful of ingredients leftover which is why I decided to share this stir fry recipe today.
If you want more than ideas for how to use Charlie, you can take a await at this post – 10 Classic Chinese Dishes, 1 Amazing Sauce, where I share 10 more Chinese dishes (all on one page!) that y'all can make using Charlie.
For now, I present to you this archetype Beef Stir Fry made using Charlie. 🙂 BUT I've also provided the ingredients to make the sauce from scratch too. Savour! – Nagi x
Pick: Tenderising beef for stir chips
Always notice how the meat in Chinese dishes is and then incredibly tender, and how your stir fries at home are just never the same? The hush-hush is tenderising the meat – a method called velveting.
That'due south right. Your cheerful local Chinese eating place is using economical stewing beefiness to make stir chips with ultra tender strips of beefiness by tenderising it!
Find out how to use this simple, highly effective method: How to Tenderise Beef (the Chinese manner).
This is optional only, when wanting to make stir chips with economical beef or you simply want extra tender beef, Chinese restaurant mode!
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Servings 2
Tap or hover to scale
Made with a classic Chinese stir fry sauce, this is a corking recipe to use up whatever leftover greens you lot have in the fridge! Instead of making this Sauce, you can employ my All Purpose Stir Fry Sauce (see Note 1) If using economical beefiness, consider tenderising it the Chinese way ("velveting", uncomplicated, highly constructive, see Note 5!)
Sauce (Note 1)
- 3 tsp cornstarch / corn flour*
- two tbsp + i/3 cup water , separated
- 2 tbsp soy sauce (Note 2)*
- 1 tbsp oyster sauce*
- 2 tbsp Chinese cooking wine OR Mirin (Note 3)*
- i tsp white carbohydrate*
- 1/2 tsp sesame oil (optional)*
- Nuance of black pepper*
Stir Fry
- 2 tbsp peanut oil
- 1 garlic clove , crushed
- 7 oz / 200 g beef , good quality, thinly sliced (Notation iv)
- 1/two pocket-size onion , sliced (xanthous, dark-brown or white)
- 1/2 red bong pepper / capsicum , sliced
- 1 small carrot , halved lengthwise and sliced thinly on the diagonal
- 3 babe pak choy / bok choy , quartered lengthwise
- 2 stems scallion / shallots , cutting into ane.5"/3cm pieces
To Serve
- Steamed white rice
- Sesame seeds (optional)
- Fresh cilantro / coriander (optional)
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Combine the cornstarch and two tbsp of water in a minor bowl, mix until smoothen.
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Mix in remaining Sauce ingredients EXCEPT the 1/3 loving cup h2o.
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Place the beef and ii tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
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Add 1/3 cup water into the remaining Sauce. Fix aside.
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Heat oil in wok over high heat. Add garlic and cook for xv seconds.
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Add onion and cook for ane minute.
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Add the beef and cook until it changes colour from ruby to light brownish just non cooked through.
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Add bell pepper and carrots and stir fry for 30 seconds.
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Add together Sauce and cook for 30 seconds.
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Add pak choy and scallions/shallots and melt for a further ane minute until the Sauce is thickened.
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Remove from heat immediately.
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Serve immediately with rice - or for a depression carb, low cal choice, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.
1. Shortcut - Instead of making this Sauce for this recipe, yous can use five tablespoons of my Homemade All Purpose Stir Fry Sauce.(i.e. supercede the ingredients marked with * with 5 tbsp of my All Purpose Stir Fry Sauce. Add together the same quantity of water specified in this recipe and follow all other directions in this recipe.
two. Soy - Please use ordinary all purpose soy sauce for this. I use Kikkoman. Do not use light soy sauce (also salty) or dark soy sauce (as well thick).
3. Chinese cooking wine is an essential ingredient for existent stir fry sauces. The alcohol cooks out. However, if y'all cannot become it, substitute with chicken broth.
4. Beef -Equally with all stir fries, this cooks very quickly then you need to utilise a decent cut of beef for information technology. Rump, flank, sirloin, t-bone and scotch fillet are fantabulous for this recipe.
Piece the beefiness against the grain. When you lot look at the beef, you volition notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.due east. cutting perpendicular to the management of the fibres (see here for illustrative image). Cutting it this manner makes the beef more tender!
Slow cooking cuts, like chuck, are non suitable unless you lot tenderise information technology (seeHow to tenderise beef the Chinese restaurant way)
Nutrition per serving, excluding rice. Yous tin reduce the calories by 80 calories by using a non stick skillet and halving the oil.
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Source: https://www.recipetineats.com/easy-classic-chinese-beef-stir-fry/
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