Cookbook:Beef Stir-Fry

Beef Stir-Fry
Category	Beef recipes
Difficulty

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Ingredients

• ½ a steak (6–8 oz / 170–225 g) beef ribeye, sliced thinly across the grain on a bias
• Salt
• Freshly-ground black pepper
• 2 tbsp soy sauce
• 1 ½ Thai bird chilis, finely minced
• 1 tbsp minced garlic
• ½ large onion, finely diced
• Peanut (groundnut) oil
• ½ large carrot, peeled and julienned
• ¼ cup scallions, julienned
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp toasted sesame seeds

Procedure

1. Lightly oil the bottom of a wok or large skillet that has been preheated over medium high heat. Add onion and garlic and cook, stirring, until garlic is golden. Remove and keep warm.
2. Sprinkle beef liberally with salt and freshly ground black pepper. Add 4 beef slices to the wok, and stir-fry until well-browned and no longer pink outside. Remove beef, and repeat until all beef has been browned.
3. Add chiles, carrots, soy sauce, honey, vinegar, and scallions to wok, and stir-fry until vegetables are lightly browned around the edges.
4. Add the cooked onion, garlic, and beef to wok, and toss until heated through. Sprinkle with sesame seeds before serving.