Beef Stir Fry

Brigette D

12oz flank or skirt steak sliced very thin

1 shaoxing wine

¼ teaspoon baking soda

¼t msg

1 egg white

1 teaspoon cornstarch

2 teaspoons vegetable oil

½ cup warm water or beef stock

¼ teaspoon sesame oil

2 teaspoons soy sauce

1 teaspoon dark soy sauce

1 tablespoon oyster sauce

¼ teaspoon sugar

3 tablespoons canola oil, divided

½ teaspoon minced ginger

2 cloves garlic, finely minced

1 bag steamfresh mixed veggies (broc peas water chestnuts carrots)

1 tablespoon Shaoxing wine

2 teaspoons cornstarch mixed with 1 tablespoon water slurry

marinade meat at least 30 minutes or overnight. mix all the sauce ingredients together (stock, oil, soy sauces, oyster sauce, sugar) and set aside.

heat wok over high heat and sear beef in oil 30 seconds per side. should be about 80% cooked, remove from pan.

stir fry ginger in oil 10 seconds then add garlic and cook another 10 seconds. add frozen veggies to wok and cook until tender, may want to add some water to deglaze and steam veggies. add shaoxing wine and cook off alcohol.

add meat back to the pan and pour in sauce, let it come to a boil. when 50% has evaporated add cornstarch slurry and stir fast to coat all the pieces.

from woks of like

5/12/19

another woks recipe included a pinch of white pepper and sesame oil in the sauce thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry...

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