If you are a fan of Chinese food, then you have probably heard of the stir-fry method, which means quickly frying food in a hot wok. Since the minimum cooking time will not allow you to be distracted by preparing food, you should cut all the ingredients in advance so that they are at hand. This method can be applied to any product: meat, poultry, seafood and vegetables.
Today I'm going to cook beef with broccoli and small cobs of corn. All ingredients, as it should be in Chinese cuisine, will be covered with soy sauce. You can complement the dish with a side dish of noodles or rice of your choice. In this recipe I will use funchose.
Ingredients:
- Beef - 600 grams
- Broccoli - 500 grams
- Soy sauce - 150 ml.
- White sugar - 1 tsp
- Soda is a pinch.
- Starch - 2 tablespoons
- Cane sugar - 2 tsp
- Vegetable oil - 8 tablespoons
- Water - 1 tbsp.
- Funchoza - 1 pack
- Cilantro - 1 bunch
I clean the meat from films, visible fat and cut it into elongated pieces as thin as possible.
For the marinade, I mix 2 tbsp. vegetable oil, 1 tbsp. soy sauce, water, baking soda, white sugar and 1 tbsp. starch. I stir the mixture.
I shift the prepared beef into the marinade. Stir so that the mixture evenly covers the meat, and leave it in a cool place for an hour.
During this time, I prepare the rest of the products. I divide the cabbage into inflorescences. I leave the corn whole, but if desired, it can also be cut.
Using the leftover soy sauce, starch, and cane sugar, prepare the final sauce.
I heat up 2 tablespoons in a wok. vegetable oil and fry broccoli for 1-2 minutes, stirring continuously. Then I transfer the cabbage from the pan to the dish.
I add 2 more tablespoons to the wok. vegetable oil and fry the corn. Then I put it on a broccoli dish.
Pour the remaining 2 tbsp into the pan. vegetable oil, heat it over high heat and fry the beef until golden brown, for 5-6 minutes.
Pour half of the prepared sauce to the meat, mix. I shift the ready-made vegetables, season the dish with the remaining sauce, stir and after one minute remove the wok from the heat.
Pour boiling water over the funchoza and leave it for five minutes.
After the specified time, I drain the liquid and add the noodles to the meat with vegetables. I stir the dish and serve it, sprinkle with chopped cilantro.
Stir-fry Chinese beef is ready.
Bon Appetit!
Author: Elena Gapkalova
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