One of my take away favourites that I've tried a few times but finally nailed tonight. Melt in the mouth beef, plenty of crunchy veg in a sauce with a deep earthy flavour and a bit of heat from red chilis. Probably better than any take away or restaurant version I've ever had.
Recipe below:
For the marinade:
450g Beef (topside or similar) cut into thin strips
1 tbs Light Soy Sauce
1 tbs Dark Soy Sauce
1 tbs Rice Wine
1 tbs Sesame Oil
1 tbs Cornflour
For the sauce:
2 tbs Oyster Sauce
2 tbs Light Soy Sauce
2 tbs Dark Soy Sauce
1 tbs Brown Sugar
2 tbs Black Beans (crushed)
1 tbs Sesame Oil
8 tbs / 150ml Beef Stock
1 tbs Water
1 tbs Cornflour
For the Stir-Fry:
1 tsp minced Garlic
1 tsp minced Ginger
1/2 Large White Onion - chopped large pieces
1 stick Celery - chopped
1 small Green Pepper - chopped large pieces
3 Spring Onions - chopped
Handful Sugar Snap Peas - chopped
1/2 tin Sliced Bamboo Shoots
1 small Red Chilli chopped
2 tbs Black Beans (whole)
Method
Mix the marinade ingredients and cool in Fridge, preferably overnight.
For the sauce, mix cornflour and water then add in other sauce ingredients.
Prepare veg for stir fry.
Stir fry the beef on a high heat for 3 mins.
Stir Fry the white onions and garlic and ginger for a minute on a high heat. Add other stir fry ingredients on high heat for a minute then turn down to a medium heat.
Add sauce to Wok and stir well to coat all ingredients. Cook for a further few minutes until the sauce has thickened.