Chilli beef with vegetables (Chinese cooking for Australians)

 

For 4 servings

• 375 gr fillet or frying steak
• 45 ml meat marinade (click here for recipe)
• 10 ml cornflour
• 2 ml bicarbonate of soda
• 2 stalks celery, cut into matchstick pieces
• 1 medium carrot, cut into matchstick pieces
• 45 gr canned bamboo shoots, drained and cut into matchstick pieces
• 1 large onion, thinly sliced
• 125 gr fresh beanshoots, rinsed and drained
• 90 gr long or green beans, cut into pieces the same length as the other vegetables
• 3 slices fresh ginger, minced
• 60 ml vegetable oil

Seasoning

• 30 ml dark soy sauce
• 10 ml chilli sauce
• 15 ml dry sherry
• 5 ml sugar

Preparation

1. Slice well-chill beef very thinly across the grain, then into narrow strips ; season with marinade, cornflour and bocarbonate of soda and leave for 30 minutes.
2. Mix seasonings in a bowl.

Cooking

1. Parboil celery, carrots and beans in slightly salted water for 1 minute ; drain well.
2. Heat oil in a wok and stir-fry drained beef on high heat until very well coloured and slightly dry ; lift out and set aside.
3. Add vegetables, except beanshoots, and ginger and stir-fry for 2 minutes, then remove ; pour in seasoning  and any remaining marinade and return beef.
4. Stir on high heat until the liquid dries up, then return vegetables with beanshoots ; continue to stir-fry until the dish is completely dry and the vegetables tender ; meat should be quite crisp.
5. Serve with chilli sauce and garnish with cucumber slices.

BON APPÉTIT