30 Dec 2008

Stir fried beef with vegetables

Sometimes the grass looks greener on the other side of the hill. So, while living in the neighbourhood of the Hague, I'd chosen to shop in Amsterdam today. Shuffling in the freezing cold, surrounded by a mass of tourists, we discovered pratically the same shops in Amsterdam as in the Hague. Despite of that, I've had a lovely day with our youngest and found a nice book of breadbaking in an English bookstore.
After a whole day of shopping in Amsterdam there's not much time left for cooking. A perfect time for stirfrying some vegetables and beef. Instead of sugarsnaps or red pepper you can use broccoli.
Stirfried beef with vegetables
  • 3oo-400 grams steak
  • 300 grams sugar snaps
  • 1 sweet red pepper, small cubes
  • a few champignons (optional)
  • 2 tbsp dry sherry
  • 1 tbsp dark soy sauce
  • 1 tbsp cornflour
  • oil
  • 3 tbsp oystersauce
  • 1 tsp sugar

Cut the beef in thin slices and marinate it (30 minutes) in the sherry, soy sauce and cornflour. In the meanwhile, you've time to cook the rice and slice the vegetables. I just blanche the sugarsnaps to keep them green and crisp.

Heat the oil and stirfry the redd pepper and the champignons for a minute. Take them out of the wok and set them aside while you stirfry the beef in about 2 minutes. Now add the red pepper, champignons and the sugarsnaps. Stirfry them all very fast on high heat and when it's ready, add the oystersauce and the sugar. Accompanied with Basmati rice you've got a very nice and healthy meal.

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