Beef with Mangetout
2 min readXue Dou Niu Rou Pian
500g lean fillet or sirloin steak
2 teaspoons light soy sauce
1tablespoon shaoxing rice wine or dry sherry
4teaspoons sesame oil
14 teaspoon salt
pinch of sugar
2teaspoons cornflour
3 tablespoons groundnut or vegetable oil
2 garlic cloves, lightly crushed
250g fresh or canned baby corn
3 tablespoons chicken stock
250g mangetout, trimmed
2tablespoons oyster sauce
I have used lean beef here for this simple stir-fry because it is tender and low in fat. It again ilustrates the Chinese penchant for contrasting colours, textures and flavours.
1. Cut the beef into slices about 3 cm(11/4 inches) long and 1 cm(1V2 inch) thick. Put the beef into a bowl and add the soy sauce, rice wine or sherry,2 teaspoons sesame oil, salt, sugar and cornflour. Mix well and set aside.
2. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the beef and stir-fry for 11V2 minutes. Drain the beef in a colander, leaving 1 table-spoon oil in the wok.
3. Reheat the wok and the oil. When it is hot, add the garlic and stir-fry for 10 seconds over a medium heat.
Add the corn and stock and cook over a high heat for 2 minutes. Then add the mangetout and continue to cook for another minute. Return the drained meat to the wok and stir to mix well. Add the oyster sauce and the remainder of the sesame oil and continue to stir-fry for 30 seconds. Give the mixture several stirs and then turn it on to a platter. Serve at once.
