Cookbook Zero / Recipe /
Beef Vegetable Stir-Fry
Velveted beef, crisp vegetables, glossy brown sauce.
At a Glance
Time
~45Min
Yield
Ingredients
| Ingredient | Amount | |
|---|---|---|
| Beef steak | 1 lb | |
| Soy sauce | 3 tbsp | |
| Cornstarch | 24 g | |
| Vegetable oil | 1 tbsp | |
| Broccoli | ¾ lb | |
| Carrots | ¼ lb | |
| Garlicminced | 2 cloves | |
| Gingerminced | 1 inch | |
| Oyster sauce | 2 tbsp | |
| Water | ½ Cup | |
| Sugar | 1 tsp | |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
prep
Slice Beef steak thinly across the grain.
5mVelvet the beef with Soy sauce, Cornstarch, and a spoonful of Vegetable oil; rest until the surface looks lightly coated.
20mcook
Sear the velveted beef in a hot pan until browned but not fully cooked through, then remove it.
3mprep
Cut Broccoli into small florets and slice Carrots thinly.
5mcook
Blanch the vegetables briefly, then drain well.
2mStir-fry the vegetables with minced Garlic and minced Ginger until fragrant and crisp-tender.
3mprep
Mix the brown sauce with Oyster sauce, more Soy sauce, Water, Sugar, and Cornstarch.
2mcook
Keep the sauce nearby and stir it again just before it goes into the pan.
1mReturn the beef to the pan with the vegetables, add the sauce, and toss until everything is evenly coated.
2mfinish
Cook until the brown sauce turns glossy and clings to the beef and vegetables; server over rice.
2m