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Shredded Beef Stir-fry Recipe

Ingredients

How to make it

  • For the Beef

  • I started by shredding the beef by hand into a bowl, just ripping it along the natural lines of the meat. When this was completed I added all the ingredients for the beef to the bowl and mixed well, covered and put in the fridge.

  • For the Vegetables

  • I prefer to slice my vegetables very finely as it decreases cooking time. Just make sure that your veg is cut the same size to make sure it all cooks in the same time, although the garlic should be as finely sliced as possible, or even minced. When finished, cover and put in fridge.

  • For the Rice

  • Use whatever rice you have available and cook according to the instructions on the packet. I like to add a stock cube when cooking rice or pasta, today I used chicken stock. When the rice is cooked pour into a sieve, saving 100ml of stock for later, then give the pan a quick wipe to clean out any grains of rice stuck to the inside, being careful not to burn yourself. Put the pan back on the heat and add a 1tbsp of cooking oil. Get the oil hot then add the mustard seeds, wait for them to start popping before you add the chilli and garlic, then keep everything moving (to avoid burning the garlic) while still on a high heat for 30 seconds, then add the rice, pour in the dark soy and mix well so all the rice is well coated. Pour the rice mix into a serving bowl and cover with foil. Just before serving stir through the spring onions.

  • To Bring it all Together

  • Heat 1tbsp of oil and pour in the marinated beef and fry over a high heat for 5 minutes or so. Press it down flat and leave it alone for a while (but don't let it burn), then stir it up well and press down again. Repeat this process until the beef starts to colour. Then add the vegetables and stir-fry for a further 2 minutes. Pour in the stock saved from the rice and reduce by half, in a hot pan this will not take very long. Once this is done, pour the meat and vegetables into a serving dish, take the foil off the rice, stir through the spring onions and you're ready to eat.

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  • impssweetp 13 years ago
    This sounds sooo good. Lots of flavor!
    Was this review helpful? Yes Flag

The Cook

hypnos Lincoln, UK

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