So I got a nice shiny new Wok for xmas, and a wok cookbook to go with it!
I used it for the first time, and the recipe I made was fantastic. So here it is for all of you.
Ingredients
2 tbsp Vegetable Oil
1.5 lb Rump Steak cut in strips(I used closer to 2 lbs of skirt steak since I was feeding more people than the recipe says it serves, which is 4 by the way.)
1 red onion, thinly sliced
1 regular a** onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper thinly sliced
1 yellow pepper thinly sliced
2 garlic cloves, chopped (you thought I was going to say thinly sliced didn't you! ha!)
1 tbsp Chinese Five Spice
1/2 cup Beef Stock
1 tbsp corn starch
2 tbsp dark soy sauce
turn heat down to medium high,add the remaining 1 tbsp of vegetable oil in the wok of course.. and stir fry the meat in two parts until brown, about 14 minutes, take out of wok and set aside.
Throw in the other tbsp of oil and stir fry the onions for about 4 minutes, then the peppers and garlic for another 4 minutes.
Put the meat back in there and sprinkle the five spice over it, stir fry for 1 minute
Mix Stock and corn starch in seperate container until smooth, add to the wok and stir fry for another minute. Add Soy sauce, stir fry for another agonizing minute till the sauce bubbles and coats the meat. Serve immediately.
For any of you who have never used a Wok before, preparation is the key to the entire process. This type of cooking is pretty fast so it's better to have everything cut and chopped and ready to throw in. Why the recipe doesn't tell you to do all the minor prep stuff first is beyond me, but having it all done and right on hand makes life a lot easier.
I served this with white rice, and it was excellent, my guests were pleased, and there's not a spot of it left at all.
I still need to post my recipes from new years, but there's several of them and there's a lot of steps through the process, so soon as I figure out how to simplify all of them so you all aren't rushing around the kitchen in a frenzy (like I was) to get it done I will have it up and posted. Plus I need to track down any pictures that were taken which might be quite an ordeal.
Hope you all get a chance to try this recipe, and enjoy it as much as I did.
I used it for the first time, and the recipe I made was fantastic. So here it is for all of you.
Ingredients
2 tbsp Vegetable Oil
1.5 lb Rump Steak cut in strips(I used closer to 2 lbs of skirt steak since I was feeding more people than the recipe says it serves, which is 4 by the way.)
1 red onion, thinly sliced
1 regular a** onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper thinly sliced
1 yellow pepper thinly sliced
2 garlic cloves, chopped (you thought I was going to say thinly sliced didn't you! ha!)
1 tbsp Chinese Five Spice
1/2 cup Beef Stock
1 tbsp corn starch
2 tbsp dark soy sauce
turn heat down to medium high,add the remaining 1 tbsp of vegetable oil in the wok of course.. and stir fry the meat in two parts until brown, about 14 minutes, take out of wok and set aside.
Throw in the other tbsp of oil and stir fry the onions for about 4 minutes, then the peppers and garlic for another 4 minutes.
Put the meat back in there and sprinkle the five spice over it, stir fry for 1 minute
Mix Stock and corn starch in seperate container until smooth, add to the wok and stir fry for another minute. Add Soy sauce, stir fry for another agonizing minute till the sauce bubbles and coats the meat. Serve immediately.
For any of you who have never used a Wok before, preparation is the key to the entire process. This type of cooking is pretty fast so it's better to have everything cut and chopped and ready to throw in. Why the recipe doesn't tell you to do all the minor prep stuff first is beyond me, but having it all done and right on hand makes life a lot easier.
I served this with white rice, and it was excellent, my guests were pleased, and there's not a spot of it left at all.
I still need to post my recipes from new years, but there's several of them and there's a lot of steps through the process, so soon as I figure out how to simplify all of them so you all aren't rushing around the kitchen in a frenzy (like I was) to get it done I will have it up and posted. Plus I need to track down any pictures that were taken which might be quite an ordeal.
Hope you all get a chance to try this recipe, and enjoy it as much as I did.
