Beef and Vegetable Stir-Fry

Instructions

1. Step 1

   Whisk the soy sauce, oyster sauce, water, cornstarch, sugar, and sesame oil until the cornstarch is fully dispersed. Set the sauce aside.

   Ingredients used: 12.0 gr Cornstarch, 30.0 ml Oyster Sauce, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce, 8.0 gr Sugar, 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Heat the wok over high heat. Add 1 tbsp (15 ml) neutral oil, then stir-fry the beef in two batches until browned; transfer each batch to the plate.

   Timer: 4 min (fixed)

   Ingredients used: 500.0 gr Beef Sirloin, 15.0 ml Vegetable Oil

   Cookware: plate, wok, Wok Spatula

3. Step 3

   Return the wok to high heat and add the remaining 1 tbsp (15 ml) neutral oil. Add the broccoli, carrots, and onion, then stir-fry until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 2.0 piece Carrot, 1.0 piece Onion, 15.0 ml Vegetable Oil

   Cookware: wok, Wok Spatula

4. Step 4

   Add the bell peppers and stir-fry until the vegetables are brightly colored and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper

   Cookware: wok, Wok Spatula

5. Step 5

   Add the garlic and ginger, then stir-fry just until fragrant.

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: wok, Wok Spatula

6. Step 6

   Whisk the prepared sauce again, pour it into the wok, and stir until it bubbles and thickens.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, whisk, wok, Wok Spatula

7. Step 7

   Return the beef and its juices to the wok. Toss until evenly coated and the beef reaches at least 63°C, then remove from the heat and rest for 3 minutes before serving.

   Timer: 3 min (fixed)

   Cookware: plate, wok, Wok Spatula