Beef Stir Fry

Oftentimes I eat chicken stir fry but this time I wanted to try it the beef way. I made sure that in this dish it has three key flavors and these are sweet, sour and spicy. Another key I didn’t forget was to make sure there’s a pop of color and then served with rice.

What’s in it:

  • Beef
  • Beef broth
  • Soy sauce
  • Mirin
  • Rice vinegar
  • Dried pepper flakes
  • Ketchup
  • Hoisin sauce
  • Ginger
  • Onion
  • Carrot
  • Bellpeppers (small)
  • Mung bean sprouts
  • Rice

Use the soy sauce, ketchup, mirin, rice vinegar, hoisin sauce, ginger, onion, and dried pepper flakes mixed together to marinade the beef. Julienne the carrot and bellpeppers and set aside. Using a rice cooker start with cooking the rice while waiting for the wok to heat up. Use a slotted spoon to transfer the meat onto the wok to start frying. Add some marinade and beef broth as the wok starts to dry. once the beef is cooked, set aside and heat up the marinade to use as sauce. Transfer the sauce to a separate bowl and fry the veggies until soft enough to eat starting with the carrot then the bellpepper and finally the mung bean sprouts.

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