Beef Stir-Fry with Vegetables

Instructions

1. Step 1

   Whisk the soy sauce, oyster sauce, water, sesame oil, cornstarch, sugar, and black pepper until no lumps remain. Set the sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 12.0 gr Cornstarch, 45.0 ml Oyster Sauce, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce, 8.0 gr Sugar, 120.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Place the wok over high heat and let it heat until very hot.

   Timer: 2 min (fixed)

   Cookware: wok

3. Step 3

   Add 1 tbsp (15 ml) neutral cooking oil, followed by the beef in a single layer. Stir-fry until browned but not fully cooked, then transfer it to a clean plate.

   Timer: 4 min (fixed)

   Ingredients used: 600.0 gr Beef, 15.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

4. Step 4

   Add the remaining 1 tbsp (15 ml) neutral cooking oil. Add the broccoli, bell pepper, carrot, and onion, then stir-fry over high heat until bright and crisp-tender.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 gr Broccoli, 150.0 gr Carrot, 150.0 gr Onion, 200.0 gr Red Bell Pepper, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

5. Step 5

   Add the garlic and ginger and stir-fry over high heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: spatula, wok

6. Step 6

   Return the beef and any collected juices to the wok. Stir the prepared sauce, pour it in, and cook over medium heat until glossy and thickened and the beef reaches at least 63°C; remove from the heat and rest for 3 minutes before serving.

   Timer: 6 min (fixed)

   Cookware: Food Thermometer, mixing bowl, spatula, whisk, wok