Beef Stir Fry
Ingredients:
Stir Fry:
· 1-2 lbs High Quality Beef (Ribeye/Strip/Chuck)
· 1 Red Bell Pepper
· 1 Yellow Onion
· 1.5 Cups Green Beans (200g)
· 2 tbsp Sugar (30g)
· 2 tbs MSG
· 2 tbs Salt
· 3 tbs Black Pepper
· 4-5 tbs Corn Starch
· 500ml High Smoke Oil
Sauce:
· 2 tbsp Soy Sauce (30ml)
· 4 tbsp Banchan Asian BBQ Sauce (60ml)
· 1 tbsp Chili Crisp
· 1 Garlic Clove (Diced)
· 3-4 tbs Brown Sugar (50g)
· 2 tsp MSG
· 1 tsp Gochugaru
· 2 tsp Onion Powder
Stir Fry:
1. Begin by slicing the pepper and onion, then cut off both ends of the green beans. Set aside. Finally, thinly slice your beef and place into a large metal bowl
2. Season the thinly sliced beef with the Sugar, MSG, Salt and Pepper. Once fully seasoned, pour in the corn starch and stir until fully coated (make sure to separate any clumps to ensure a full coat of starch)
3. In a large Wok or Cast-Iron pan, fry the steak in batches in 375° oil for roughly 30 seconds (The goal is to have a crispy exterior while still being uncooked in the middle) Once fried, set the velveted meat aside until you are ready to construct the stir fry
4. Pour the excess frying oil into a metal bowl, fry the veggies in the same pan using a couple tbsp of the reserved frying oil. Cook until the green beans are tender but crisp. Remove and set aside
5. In a small bowl, whisk the Soy Sauce, Banchan, Chili Crisp, Garlic and the other dried seasonings
6. Once the frying pan has been clean, place back in all the steak and create a well for the sauce. Allow the sauce to boil and cook on the hot pan before fully incorporating into the steak. Once fully coated, stir back in the cooked veggie
7. To plate, over a bed of rice, place down three large scoops of the beef stir fry, followed by a drizzle of chili crisp and a handful of green onions. Enjoy!
