Shredded beef and vegetables

Shredded beef and vegetables

By
From
South East Asian Food

Ingredients

Quantity Ingredient
250g fillet or skirt steak
1 teaspoon cornflour
1/2 teaspoon sugar, or to taste
3 teaspoons soya sauce
vegetable oil
4 garlic cloves, chopped
1 cup cauliflower, broken into small flowerets
1 cup capsicum, thickly sliced
1 cup carrots, either cut into flower-shaped slices or roll-cut
1/2 cup sliced bamboo shoots
1/2 cup sliced mushrooms or button mushrooms or canned straw mushrooms
4 thin slices fresh ginger
1/2-1 cup water
pepper
salt

Method

  1. Slice the steak thinly, mix it with the cornflour, 1⁄4 teaspoon sugar and 2 teaspoons soya sauce, and leave aside. Heat 3 tablespoons of vegetable oil and fry half of the garlic until golden. Add the cauliflower, capsicum and carrots and stir-fry until they are lightly cooked but still crisp. Next, add the bamboo shoots and mushrooms and stir-fry a moment longer. Remove the vegetables and set aside.
  2. Heat a little more oil and fry the ginger and remaining garlic. Add the meat and fry until it is just cooked. Now mix together the water, pepper, salt, 1⁄4 teaspoon sugar and a little more soya sauce. Add this to the meat in the pan and stir. Add the vegetables, let the dish bubble once, and serve immediately.
Tags:
SBS
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