Not much to say here. This was simply steak and vegetables, quickly fried, and tossed through a combination of sauces. Served with steamed rice it was a tasty and quick early dinner. Another great summertime meal idea! The recipe goes something like this…
400g beef, very finely sliced against the grain
1 clove of garlic, minced
1 tablespoon grated ginger
2 heaped tablespoons cornflour
1/2 teaspoon five spice
3/4 teaspoon salt
1 teaspoon sesame oil
1 tablespoon Chinese rice wine
6 dried shiitake mushrooms, soaked in hot water, drained, de-stemmed and finely sliced (reserving leftover water for later)
1 carrot, sliced on the diagonal
1 onion, sliced
1 capsicum, coarsely diced
2 large sticks of celery, sliced on the diagonal
the white of 1 leek, sliced
3/4 cup of leftover shiitake mushroom water
3 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 teaspoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons sweet chilli sauce
Vegetable oil for frying
- Place all ingredients in a bowl and mix until well incorporated.
- Set aside until you’re ready to begin cooking.
- Prepare vegetables as described in the ingredients list.
- Place on a plate in separate piles, in order of cooking – carrots first, then mushrooms, celery and onions, then peppers and leeks.
- Put all sauce ingredients in a bowl and mix well. Set aside for later.
- Heat some vegetable oil in a wok until smoking hot.
- Put the velvet mixture in to the wok and stir fry for about 5 minutes, or until it starts to brown and change colour.
- Remove velvet mixture from the wok and put on the plate. Set aside for later.
- Add a little more vegetable oil to the wok.
- Add vegetables in order of cooking. Total cooking time should be about 5 minutes over high heat. The vegetables should be cooked but retain some crispness.
- Return the meat to the wok.
- Add all the sauces and stir through.
- Serve with steamed white rice.