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 Stir-fry with Beef and Vegetables Recipe
This is a typical cooking method for Chinese cuisine, which allows you to preserve the useful properties, freshness and aroma of the ingredients. Everything is cooked in a wok in heated oil with constant stirring and even tossing in the air. For the preparation of stir-fry, it is important that all the ingredients are chopped and are at hand, because the cooking process itself is very fast and intensive. The dish itself should be served immediately.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Chinese Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Second Course Dishes
Cuisine Chinese Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut the meat into thin slices. Mix 100 g of sauce with lemon juice and 2 garlic cloves passed through a press. Pour the resulting marinade over the meat and leave for 3 hours or overnight.
    Cut the meat into thin slices. Mix 100 g of sauce with lemon juice and 2 garlic cloves passed through a press. Pour the resulting marinade over the meat and leave for 3 hours or overnight.
  2. Drain the marinade from the meat and fry it in preheated oil in a wok for 3 minutes, stirring constantly. Put it on a plate.
    Drain the marinade from the meat and fry it in preheated oil in a wok for 3 minutes, stirring constantly. Put it on a plate.
  3. Wipe the mushrooms thoroughly with a napkin and cut into plates of medium thickness. Thinly slice red and green peppers. Cut the green onions into thin rings. Finely chop the garlic and ginger. Remove the leg from the beans and cut it into 3-4 pieces, depending on the length.
    Wipe the mushrooms thoroughly with a napkin and cut into plates of medium thickness. Thinly slice red and green peppers. Cut the green onions into thin rings. Finely chop the garlic and ginger. Remove the leg from the beans and cut it into 3-4 pieces, depending on the length.
  4. For lovers of spicy, you can add chili peppers cut into thin rings.
    For lovers of spicy, you can add chili peppers cut into thin rings.
  5. For dressing, mix the remaining sauce with oyster sauce, rice wine, broth and starch.
    For dressing, mix the remaining sauce with oyster sauce, rice wine, broth and starch.
  6. In the preheated oil, fry the green beans quickly for 2 minutes, add ginger and mushrooms. Cook for another 2 minutes, stirring constantly and lightly tossing the ingredients into the air – so that they have time to cool slightly and form a crispy crust when in contact with the wok.
    In the preheated oil, fry the green beans quickly for 2 minutes, add ginger and mushrooms. Cook for another 2 minutes, stirring constantly and lightly tossing the ingredients into the air – so that they have time to cool slightly and form a crispy crust when in contact with the wok.
  7. Add pepper and cook for another 2 minutes.
    Add pepper and cook for another 2 minutes.
  8. Add the bean sprouts and garlic. Stir and return the meat to the wok.
    Add the bean sprouts and garlic. Stir and return the meat to the wok.
  9. Pour the dressing over everything, mix and warm up for 2 minutes. Sprinkle with green onions. Serve with noodles.
    Pour the dressing over everything, mix and warm up for 2 minutes. Sprinkle with green onions. Serve with noodles.
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