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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe is nice and spicy. The version below has an average amount of chili in it, but if you are like us and love a bit of heat you can add another couple of spoons of Sambal Oelek. Better yet, go crazy with some Sriracha sauce or some fresh chilies. This recipe is adapted from an Australian Women's Weekly cookbook. UPDATE: Changed the cut of meat after the first review to make it more relevant to North America. Ingredients:
1/2 tablespoon cornstarch |
1 tablespoon rice vinegar |
1/2 cup dark soy sauce |
1 tablespoon black bean sauce |
1 tablespoon sesame oil |
2 teaspoons sambal oelek |
500 g flank steaks, finely sliced |
1 teaspoon five-spice powder |
1 teaspoon sugar |
2 garlic cloves, minced |
1 egg, lightly beaten |
1 medium brown onion, finely chopped |
1 head broccoli, cut into florets |
1 medium carrot, finely chopped |
1 red bell pepper, finely chopped |
10 snow peas, chopped in half |
1/3 cup beef stock or 1/3 cup vegetable stock or 1/3 cup water |
Directions:
1. Combine cornstarch with vinegar and half of the sauces.
2. Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
3. Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
4. Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
5. Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
6. Serve with your favourite type of rice or noodles.
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