You Can’t Go Wrong With A Stir Fry | #shorts

Name: You Can’t Go Wrong With A Stir Fry | #shorts
Total time: 20 min
Ingredients: 400 g Rump, Flank or Sirloin, Thinly Sliced; 1 ½ tbsp Vegetable oil; 4 Garlic, chopped; 10 g Ginger, julienned; 1–2 Onion, sliced; 300 g Button mushroom; 3 Scallion, chopped; to taste White pepper, ground; 4 tbsp Soy sauce; ½ tsp Baking soda; 2 tsp Cornstarch; 2 ½ tbsp Oyster sauce; 1 tsp Dark soy sauce; 1 tsp Sugar; 1 tsp Vinegar

By Chef Jack Ovens · 20 min

Ingredients

Rump · Flank or Sirloin, Thinly Sliced400 g
Vegetable oil1 ½ tbsp
Garlic · chopped4
Ginger · julienned10 g
Onion · sliced1–2
Button mushroom300 g
Scallion · chopped3
White pepper · groundto taste
Soy sauce4 tbsp
Baking soda½ tsp
Cornstarch2 tsp
Oyster sauce2 ½ tbsp
Dark soy sauce1 tsp
Sugar1 tsp
Vinegar1 tsp

Instructions

Put the beef in a bowl with the beef marinade ingredients (low-sodium soy sauce, bicarb soda, cornflour and white pepper) and mix. Marinate for 10 to 30 minutes.
In a separate bowl, combine all the sauce ingredients: oyster sauce, low-sodium soy sauce, black or dark soy sauce, sugar, white vinegar and white pepper. Set aside.
Heat a wok over high heat until it lightly smokes. Add the vegetable oil and beef, and stir-fry for 2–3 minutes until a crust forms and the beef is well browned.
Add the garlic, ginger and onion and stir for 1 minute. Add the mushrooms and stir-fry 2–3 minutes until golden and softened.
Pour in the sauce, mix well and cook for 1 minute. Add the spring onion and stir-fry for 30 seconds.
Serve with jasmine rice.

Summarized from Chef Jack Ovens's video. Watch it for the details.

Watch the recipe video

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