Beef and Vegetable Stir-Fry with Ginger

Instructions

1. Step 1

   Whisk the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and water until smooth. Set the sauce aside.

   Ingredients used: 8.0 gr Brown Sugar, 12.0 gr Cornstarch, 30.0 ml Oyster Sauce, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the wok over high heat. Add half of the neutral oil and stir-fry the beef in two batches until browned, then transfer it to a clean plate.

   Timer: 4 min (fixed)

   Ingredients used: 500.0 gr Beef, 15.0 ml Vegetable Oil

   Cookware: plate, wok, Wok Spatula

3. Step 3

   Reduce to medium heat and add the remaining neutral oil, ginger, and garlic. Stir until fragrant without letting the garlic brown.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 20.0 gr Ginger, 15.0 ml Vegetable Oil

   Cookware: wok, Wok Spatula

4. Step 4

   Increase to high heat. Add the broccoli, carrots, and onion, then stir-fry until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Broccoli, 2.0 piece Carrot, 1.0 piece Onion

   Cookware: wok, Wok Spatula

5. Step 5

   Add the bell peppers and stir-fry until bright and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper

   Cookware: wok, Wok Spatula

6. Step 6

   Return the browned beef and its juices to the wok. Whisk the prepared sauce, pour it in, and toss until thickened and the beef reaches at least 63°C.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, whisk, wok, Wok Spatula

7. Step 7

   Remove the wok from the heat and let the stir-fry stand before serving.

   Timer: 3 min (fixed)

   Cookware: wok