Beef and Veggies Stir Fry

Serves 4
Time: 20 minutes

Ingredients

• 450g beef flank, cut into strips
• 1 tbsp plain flour (or cornstarch)
• 2 tbsp water
• 2 tbsp Chinese cooking wine
• 1 tbsp oil
• 4 cloves garlic, minced
• 1 small onion, sliced
• 1/2 red capsicum, sliced
• 1/2 cup mushrooms, sliced
• 1/2 carrot, julienned
• 1.5 bok choy, quartered
• cooked rice/noodle for serving

Sauce:

• 1/3 cup light soy sauce
• 1/3 cup water
• 1 tbsp brown sugar (or honey)
• 1 tsp ground ginger
• 1 tsp plain flour (or cornstarch)

Methods

1. In a bowl, combine flour, water, and cooking wine until smooth. Add the beef and mix until fully coated. Set aside while chopping the vegetables.
2. Heat 1 tbsp oil in a large skillet on medium-high heat. Add beef and stir fry for 3-5 minutes, or until its mostly not pink. Remove from pan and set aside.
3. In the same pan, stir fry the vegetables, from the ones that takes longest to soften first. Add more oil if needed. Fry for 3-5 minutes. Return beef to pan.
4. In a small bowl, whisk all the ingredients for the sauce and pour into the edges of the pan. Stir fry for 2-3 minutes until everything is fully combined and the mixture is simmered.
5. Serve with rice or noodles. 

I used leftover Japanese rice and it went incredibly well with this. Will try it with flat rice noodle next time so I'll update and see how that goes. 

update: Tried it with flat rice noodle, boiled the noodle until almost al dente, poured the water out and added the left overs and put back on low hit, combine the noodle and sauce, take it out when the beef and veggies are warm. It was just as good as with the Japanese rice. going to save half as leftovers to let the sauce soak in the noodles, see if it tastes better! :) 

Recipe from https://gimmedelicious.com/quick-15-minute-beef-and-broccoli-tiryaki-stir-fry/