![]() The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. How to serveīeef Stir Fry with Onions and Peppers goes best with white rice or plain noodles. (15)Add some ground pepper and mix them together. Let the sauce slightly thicken for about 30 seconds. (14)Add the seared meat and sauce to the pan. (13)Add a little oil and sauté the ginger and garlic for about 30 seconds. Put the scallions in and push them to the side. (12)Add the onions and red bell peppers, and cook for one minute until slightly blistered. Let the other side brown for another minute. ![]() Spread the meat in a single layer.Īllow them to sear for about 2 minutes without touching them. Add a little oil to coat the bottom when the pan is almost smoking. (11)Set your wok or skillet over high heat. (10)Cut the scallions into 2-inch sections. (8)Slice the red bell pepper into thin strips. Let the velveting take place for about 15 minutes while you prepare the rest of the ingredients. Mix them well, so they are evenly distributed. (4)To the meat slices, add two tablespoons of the stir fry sauce. PRO TIP: Partially freeze the meat for about an hour to make slicing easier. (3)Slice each section thinly (about ¼ inch) against the grain or across the muscle fibers. (2)Cut the slab of meat into 2"-thick sections along the grain or in the same direction as the muscle fibers. (1)Mix the soy sauce, Shaoxing wine, oyster sauce, sugar, cornstarch, sesame oil, and ½ cup of water in a cup. Oil: Use a neutral or light-tasting oil (or a combination) that can withstand high heat.Add it at the end of cooking, but use it sparingly as it can be overpowering in excess. It has a strong nutty flavor and aroma used for seasoning. Sesame oil: Use the dark-colored variety made from toasted sesame seeds.Left: Lee Kum Kee Oyster-flavor Sauce Right: Lee Kum Kee Premium Oyster Sauce ![]() It has a mild briny flavor like oysters, with a sweet and salty flavor.
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