My Announcements and Achievements

Monday, July 9, 2018

Beef Vegetable Medley

Another one of my delicious Chinese meals cooked in a Wok OR you can use a large skillet
but you should really get a Wok! This is loaded with veggies and you can use your imagination
and use veggies you like or have on hand.

Serves 4

8 oz beef tenderloin, flank steak or flap meat, cut into pieces
6 oz broccoli florets
1 green pepper chopped(optional)
1 small onion diced(optional)
1 small zucchini(chopped)
4 cloves garlic minced
Water, for boiling
2 1/2 tablespoons oil
2-in (5 cm) ginger, peeled and sliced
sesame seeds if you like


1 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch


1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon corn starch
4 tablespoons water

How to make it:
Marinate the beef with all the ingredients for the Marinade, about 15 minutes up to overnight.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
*Note You can use frozen and not have to blanch it!!
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef almost fully cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and garlic; stir-fry until aromatic. Now add the rest of your veggies and cook till just tender adding zucchini and broccoli last cook about 5 minutes
Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.

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