Description

BEEF STIRFRY
Ingredients provided
• Marinated beef strips
• Vegetables
• Prepared stirfry sauce
• Rice (if selected)
Ingredients from own source
• Vegetable oil for frying
• Water and salt for rice
Equipment
• Pot with lid for rice
• Drying rack over dripping tray
• Cutting board and sharp knife
• Plates for keeping cut vegetables
• (Preferably) gas flame and wok
• Long handled spatula
• Serving platter
Instructions
• Place the meat strips on the drying rack on a counter. This way they lose some of the wetness from the marinade and also reach room temperature.
• Cook the rice.
• While the rice is cooking, peel and cut the vegetables – preferably in matchstick strips – and keep ready on plates. Keep each vegetable on a separate plate.
• Have everything ready before you start the stirfry.
• Heat some oil in a wok over high heat until it sizzles when you put a strip of vegetable in it.
• Tip one of the plates of vegetables into the wok and stir about for 2 minutes – it should still be crunchy; not soft. Scrape the cooked vegetables into the serving platter.
• Repeat with the other vegetables.
• Add a little oil if the wok is dry and tip the meat strips in. Stir and fry for 5 minutes. Remove one of the strips and check for doneness. Cook until done to your liking. Add the cooked meat to the vegetables in the serving platter.
• Lower the heat and pour the stirfry sauce into the wok. Scrape the sides of the wok with the spatula and stir until the sauce is heated through.
• Serve the stirfry with rice and sauce.