Stir fry beef in garlic sauce is another recipe requiring a wok. I picked this recipe up in an adult education cooking class a long time ago. The secret behind this stir fry is to ensure that all ingredients are cut into uniform sizes so stir frying will cook all the individual ingredients at an equal rate. Cooking on a high heat will sear the outside of the food and seal the juices inside.
Therefore how you cut up the food items is essential – slice at an angle and with the grain if possible and you will be guaranteed a good tasting meal!
The following recipe was originally called ‘Fish Flavored Beef’ but I have no idea why – it certainly does not contain any seafood, only beef. Anyway, give this recipe a try. Once everything is cut up it is extremely simple to cook and it is very good!
In my recipes I use the following abbreviations:
- ‘t’ refers to teaspoon
- ‘T’ refers to tablespoon
- ‘c’ means cup
- ‘#’ means pound
- ‘oz’ means ounce
| Stir Fry Beef |
|---|
| 1 # beef sirloin |
| 2 packages chinese bamboo shoots (these appear extra long but if you cannot get them, use what you can) |
| 4 celery stalks |
| 2 carrots |
| 2 hot peppers |
| 4 to 6 scallions (green onions) |
| 2 small pieces of ginger root (1 inch disc, .25 inch thick) |
| 2 cloves garlic |
| 2 T vegetable oil |
| 1 T wine |
| 1 T rice vinegar |
| 2 T soy sauce |
| 1 T sugar |
| 1 egg white |
| Cut the steak into small same-size pieces then cut the pieces into thin shreds. Also shred bamboo shoots, celery, carrots, hot pepper, scallions and ginger. Mince the garlic |
| Add to the shredded beef, 1 t of the cooking wine, a little salt and the egg white. Mix well. In a separate bowl, mix together vinegar, soy sauce, sugar, garlic and the rest of the wine. |
| Heat 1 T vegetable oil in a wok on high heat. When hot, turn off the heat and allow oil to cool down a couple minutes. Place beef in the wok and raise temperature to medium-high while stirring the beef to separate the shreds. Take the beef out when it changes color. |
| Add remaining oil to the wok, put in one third of the scallions and stir until golden brown. Add bamboo shoots, carrots, celery and stir for 1 minute. Add the beef and stir another minute. Add in remaining ingredients and stir for 2 minutes. Serve. |
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