Spicy Beef Stir-Fry

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 413, total fat 21 G., saturated fats 5 G., proteins 33 G., carbohydrates 25 G., fiber 9 G., cholesterol 55 mg, sodium 974 mg, sugar 11 G.

Slice the beef steak into thin strips and stir-fry in a hot wok with ginger, garlic, and chili pepper. Immediately transfer to the Asian sauce and let it steep. Combine the beef with sautéed bok choy and serve over steamed rice. If you don't have a wok, a large nonstick frying pan will do.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp cornstarch
3 tablespoons Shaoxing wine, dry sherry, or white vermouth
450 g sirloin steak, cut across the grain into thin strips
2 tablespoons oyster sauce
2 tsp. dark sesame oil
3-4 tbsp. l. peanut butter
2.5 cm ginger root, thinly sliced
2 cloves garlic, crushed
5-7 dried chili peppers, halved
1 small onion, thinly sliced
8 bunches small bok choy, halved lengthwise
A pinch of sugar
Boiled rice, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, bok choy cabbage, chili pepper, oyster sauce, starch, sesame oil

Cooking the dish according to the recipe:

In a medium bowl, combine cornstarch with 2 tablespoons wine; add beef, season with salt and pepper, and toss to coat. Set aside for 15 minutes.
Combine the remaining 1 teaspoon wine, oyster sauce, and sesame oil in a large bowl; place the bowl next to the stove.

Heat a wok or large nonstick skillet over high heat for about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic, and chili; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the pan occasionally, for 1 to 2 minutes. Transfer the beef to the sauce with a slotted spoon and toss to combine.
If the pan is dry, add 1/2 tablespoon of peanut oil, then add the onion and cook, stirring, until softened, about 2 minutes. Add the bok choy and sugar; cook, stirring, until the bok choy wilts, 1-2 minutes. Return the beef and any juices from the bowl to the pan and stir to distribute the ingredients evenly. Serve with rice.

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