Beef stirfry with vegetables
Beef and vegetable stirfry
First make a paste with:
1.5 t cornflour and some water/stock.
Then add:
1.25 dl beef- or chickenstock
2 T oystersauce
1 clove of garlic, chopped finely
1 t sugar
Set aside
In a grillpan, grill until nicely charred:
250g haricot verts
1 red bell pepper in strips
(rub the vegetables with some oil first for an extra tasty result)
In the meantime, stirfry:
200g thinly sliced steaks
Put beef, vegetables and sauce mixture together and add
100g beansprouts
Serve with rice.
Tip 1: use frozen steaks, they’re cheaper, just fine for stirfries and easily cut into thin strips when still half-frozen.
Tip 2: sing a grillpan for stirfries is my discovery of the year. As I can't get my wok ever hot enough to get the desired smoky-chinese-restaurant-wok-results, I discovered grilling is the solution. Well, at least it's my solution. I really love the result and don't mind the extra pan in the dishwasher.