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Cooking Forum
stir fry beef and snap beans
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<blockquote data-quote="WTM" data-source="post: 5284929" data-attributes="member: 6230"><p>[ATTACH=full]126885[/ATTACH]</p><p></p><p></p><p>beef marinate, i used a good marbeled flank steak, excellent.</p><p></p><p>1 pound skirt steak of flap meat, thinly sliced against the grain, 1/4" thick</p><p>1/2 teaspoon sugar</p><p>1 teaspoon dark soy sauce</p><p>1 teaspoon Shaoxing wine</p><p>1/2 teaspoon roasted sesame oil</p><p>1/8 teaspoon baking soda</p><p>1/2 teaspoon cornstarch</p><p></p><p>mix together and let sit while you cut and chop the following.</p><p></p><p>sauce, mix together and set aside:</p><p></p><p>2 tablespoons dark soy sauce</p><p>2 tablespoons Shaoxing wine</p><p>1/4 cup homemade or store-bought low-sodium chicken stock</p><p>1/4 cup oyster sauce</p><p>2 tablespoons sugar</p><p>1 teaspoon roasted sesame oil</p><p>1 teaspoon cornstarch</p><p></p><p>get this ready to cook:</p><p></p><p>3 tablepsoons vegetable, canola, or peanut oil, divided</p><p>1 pound snap beans, trimmed can use sugar snaps instead</p><p>2 medium cloves garlic, finely minced (about 2 teaspoons)</p><p>2 teaspoons finely minced fresh ginger</p><p>1 green onion, white and light green parts only, finely minced</p><p></p><p>stir fry beef in 1tbs oil, cook a minute with touching then stir fry until done. do it in two batches, in a big wok or skillet. put in bowl and set aside. wipe out wok.</p><p></p><p>put in last tbs oil and beans. stir fry until bright with small char spots on beans. toss in green onion, garlic and ginger and strir fry one minute. toss in beef and and stir fry a few seconds. poor in sauce and fry until thick and beef and beans are coated. serve with white rice or stir fried rice.</p><p></p><p>couple of tips: shaoxing wine. find it and use it. if you ever done stir fry and it just doesnt take like the restaurants, this is why. can use dry cooking sherry or rice wine vinegar(use half the amount).</p><p></p><p>get wok a little smoking before adding oil. this will make it pretty much non stick. a little test is to flick a little water into the pan. if it immediately evaporates the wok is ready for oil.</p><p></p><p>i cook on medium high but im always taking off heat and tossing to contol the heat. tossing is critical when making fried rice or it just doesnt taste the same.</p><p></p><p>dont overload your pan or your beef with be gray and sad. this is about max amount:</p><p></p><p>[ATTACH=full]126884[/ATTACH]</p></blockquote><p></p>
[QUOTE="WTM, post: 5284929, member: 6230"] [ATTACH=full]126885[/ATTACH] beef marinate, i used a good marbeled flank steak, excellent. 1 pound skirt steak of flap meat, thinly sliced against the grain, 1/4" thick 1/2 teaspoon sugar 1 teaspoon dark soy sauce 1 teaspoon Shaoxing wine 1/2 teaspoon roasted sesame oil 1/8 teaspoon baking soda 1/2 teaspoon cornstarch mix together and let sit while you cut and chop the following. sauce, mix together and set aside: 2 tablespoons dark soy sauce 2 tablespoons Shaoxing wine 1/4 cup homemade or store-bought low-sodium chicken stock 1/4 cup oyster sauce 2 tablespoons sugar 1 teaspoon roasted sesame oil 1 teaspoon cornstarch get this ready to cook: 3 tablepsoons vegetable, canola, or peanut oil, divided 1 pound snap beans, trimmed can use sugar snaps instead 2 medium cloves garlic, finely minced (about 2 teaspoons) 2 teaspoons finely minced fresh ginger 1 green onion, white and light green parts only, finely minced stir fry beef in 1tbs oil, cook a minute with touching then stir fry until done. do it in two batches, in a big wok or skillet. put in bowl and set aside. wipe out wok. put in last tbs oil and beans. stir fry until bright with small char spots on beans. toss in green onion, garlic and ginger and strir fry one minute. toss in beef and and stir fry a few seconds. poor in sauce and fry until thick and beef and beans are coated. serve with white rice or stir fried rice. couple of tips: shaoxing wine. find it and use it. if you ever done stir fry and it just doesnt take like the restaurants, this is why. can use dry cooking sherry or rice wine vinegar(use half the amount). get wok a little smoking before adding oil. this will make it pretty much non stick. a little test is to flick a little water into the pan. if it immediately evaporates the wok is ready for oil. i cook on medium high but im always taking off heat and tossing to contol the heat. tossing is critical when making fried rice or it just doesnt taste the same. dont overload your pan or your beef with be gray and sad. this is about max amount: [ATTACH=full]126884[/ATTACH] [/QUOTE]
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stir fry beef and snap beans
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