Imported from the web

Crispy Beef Stir-Fry

Name: Crispy Beef Stir-Fry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Rice (Amount not stated; add to an oven-safe pan and cover with water to the first-knuckle level above the rice.); Water (Amount not stated; add to the first-knuckle level above the rice.); Chuck steak (Slice as thinly as possible; partially freeze first to make slicing easier.); Soy sauce (A splash for the beef marinade; additional soy sauce is also used in the sauce, amount not stated.); Black pepper (For the beef marinade; amount not stated.); Garlic powder (For the beef marinade; amount not stated.); 0.25 tsp Baking soda (For tenderizing the beef (velveting).); 1 Onion (Rough-chopped.); 2 Bell peppers (Cut into chunks; color not specified.); Garlic cloves (Mince; amount not stated.); Ginger (Thinly slice across the fibers, then mince; amount not stated.); Green onions (Cut into approximately 1-inch sticks; amount not stated.); Oyster sauce (For the sauce; amount not stated.); Vinegar (For the sauce; type and amount not stated.); Red pepper flakes (Optional, to taste.); Ketchup (For the sauce; amount not stated.); Sugar or honey (Use a small sprinkling of either to balance the salt; exact amount not stated.); Cornstarch (Enough to give the beef a light, even coating.); Neutral frying oil (Use enough for a puddle approximately 1/2 inch deep for frying; reserve about 2 tbsp for the vegetables and stir-fry.); Chili crunch (For serving; amount not stated.)

Recipe by Bob Morano Facebook

Imported by Brian Pereira do Carmo on SeeMeCook

Thin-sliced beef is coated in cornstarch, fried until crisp, then tossed with charred vegetables and a savory, tangy-sweet sauce. Serve over oven-baked rice for a takeout-inspired meal.

4 servings90 minEast Asian

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Ingredients

Rice (Amount not stated; add to an oven-safe pan and cover with water to the first-knuckle level above the rice.)
Water (Amount not stated; add to the first-knuckle level above the rice.)
Chuck steak (Slice as thinly as possible; partially freeze first to make slicing easier.)
Soy sauce (A splash for the beef marinade; additional soy sauce is also used in the sauce, amount not stated.)
Black pepper (For the beef marinade; amount not stated.)
Garlic powder (For the beef marinade; amount not stated.)
0.25 tsp Baking soda (For tenderizing the beef (velveting).)
1 Onion (Rough-chopped.)
2 Bell peppers (Cut into chunks; color not specified.)
Garlic cloves (Mince; amount not stated.)
Ginger (Thinly slice across the fibers, then mince; amount not stated.)
Green onions (Cut into approximately 1-inch sticks; amount not stated.)
Oyster sauce (For the sauce; amount not stated.)
Vinegar (For the sauce; type and amount not stated.)
Red pepper flakes (Optional, to taste.)
Ketchup (For the sauce; amount not stated.)
Sugar or honey (Use a small sprinkling of either to balance the salt; exact amount not stated.)
Cornstarch (Enough to give the beef a light, even coating.)
Neutral frying oil (Use enough for a puddle approximately 1/2 inch deep for frying; reserve about 2 tbsp for the vegetables and stir-fry.)
Chili crunch (For serving; amount not stated.)

Steps

1
Put rice in an oven-safe pan. Add water until it reaches the level of your first knuckle when your fingertip touches the rice.
2
Cover the pan and bake the rice at 375°F (190°C) for 40 minutes.
3
Slice the chuck steak as thinly as possible. Partially freezing it first makes thin slicing easier.
4
Marinate the beef with a splash of soy sauce, black pepper, garlic powder, and 1/4 teaspoon baking soda.
5
Rough-chop the onion and cut the bell peppers into chunks.
6
Mince the garlic. Thinly slice the ginger across its fibers, then mince it to avoid long fibrous strands in the stir-fry.
7
Cut the green onions into approximately 1-inch sticks.
8
Mix together soy sauce, oyster sauce, vinegar, ketchup, and a small sprinkling of sugar or honey. Add red pepper flakes if desired.
9
If the rice is cooked before you are ready to eat, or if you have leftovers, spread it on a flat surface and let it cool before packing it into a storage container.
10
Coat the beef with cornstarch, using just enough for a light, even coating.
11
Heat oil in a wok or sauté pan until it forms a puddle about 1/2 inch deep. Fry the beef in batches; it took about 10 minutes to fry all of it.
12
When the beef is golden brown and crispy, remove it from the oil.
13
Return the pan to the heat with about 2 tablespoons of oil.
14
Add the green onions, onion, and bell peppers. Cook until the vegetables are slightly charred but not fully cooked.
15
Add the ginger and garlic. Cook for another 60 to 90 seconds.
16
Return the fried beef to the pan and stir-fry everything together for about 30 seconds.
17
Add the prepared sauce. Let it simmer; the cornstarch coating thickens it into a sticky glaze.
18
Serve the crispy beef over the rice, topped with chili crunch.

Notes

The transcript does not specify quantities for most ingredients, the vinegar type, or a precise frying-oil amount. It mentions broccoli or cabbage as optional additions to the vegetables. No additional timing is given for the marinade or the sauce simmer.