Saturday, May 14, 2011

Shangri-La Beef


400g stirfry beef steak
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic- minced
2cm piece ginger-minced
6 spring onions- cut diagonally into 3 cm pieces)
2 cups snow peas
1 tablespoon roasted red chilli paste
1 tablespoon hoisin sauce
1 head of brocolli

1. Combine the soy sauce, dark soy sauce, cooking wine, cornstarch and 1 tablespoon water. Pour over the beef and leave, covered for 30 minutes.

2. Heat the oil in a wok until hot. Add the garlic and ginger and cook for 30 seconds then add the beef and stir fry for 2-3 minutes.

3. Add the brocolli and cook for a 2 minutes.

4. Add the spring onions and snow peas and cook for a further 2 minutes before stirring in the bean paste and hoisin sauce.

5, Allow the chilli paste and hoisin to warm  through the stirfry and serve with rice.

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