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Super Tender Beef Stir-Fry With BBQ SAUCE




This stir-fried beef dish is an excellent weeknight supper option, particularly when juggling routine duties and chaotic situations. In addition to being delicious, this quick and simple stir-fried beef dish is also quite flexible and high in protein. You'll be able to eat well all week long with this amazing dish. 

There are a few tips I would like to share on how to make a beef stir-fry that is so tender you won’t even believe it with a beautiful sticky glossy BBQ sauce.

One question that comes up frequently is this one. How to stir-fry beef while keeping it nice and delicate. First is how to start off with a tender cut of beef?  Slice the beef against its grain, which shortens the fibers by cutting through them. As a result, the flesh is softer and simpler to chew.

Ingredients for the sauce come in second. I know that the common sauces for stir-fried beef include oyster sauce, soy sauce, and Shaoxing wine. But I highly suggest adding BBQ sauce to this recipe. There is always a lengthy queue to order stir-fried beef from one of my relatives' hawker stalls, and it's all because of the BBQ sauce flavour. To be honest, at first, I was hesitant. But the more I ate it, the more I came to like it. It tastes great when used to stir-fry meat, particularly beef.

Here come the important bits and pieces that are going to make all the difference – baking soda. It is going to help to tenderize the beef. Meat that, upon cooking, becomes extraordinarily soft and holds onto more moisture.

This dish is packed with bell pepper, beef, and saucy flavors with BBQ sauce for a weeknight dinner served with rice. This recipe was a huge hit with my family, and I'm sure yours will be too. Let’s get to it!

 

INGREDIENTS

300g beef steaks

1 green bell peppers

1 red chili

1/2 onion, sliced

1/2 bunch green onions

2 tbsp cooing oil

20g sliced ginger

2 spring onions

 

Marinade

1 tbsp soy sauce

1 tbsp Shaoxing wine

½ tsp baking soda

3 tsp cornstarch

 

Stir-fry sauce

2 tbsp BBQ sauce

1 tbsp oyster sauce

2 tbsp soy sauce

1 ½ tbsp Shaoxing wine

½ tsp dark soy sauce

2 tsp sugar

1 ½ tsp black pepper

2 tsp white vinegar

 




METHOD

 

1. Slice the steaks against the grain and cut the steak into thin slices. Keep the meat in a large bowl.

2. Slice the ginger. Cut the spring into short lengths and separate the white part and the green part. Cut the bell peppers and chili into bite-sized pieces. And sliced the onion into half rings.

3. In a bowl, whisk together the marinade ingredients thoroughly. Pour the sauce onto the meat and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.

4. Combine the stir-fry sauce ingredients in a small bowl. Mix well.

5. Heat the vegetable oil in a wok over high heat. Add the sliced ginger and then the onion and stir-fry for 30 seconds. Follow the white part of the spring onion and the bell pepper, stir-fry until its fragrance.  Push the onion, pepper, and the spring onion to the sides of the wok and add the beef slices into the centre. Spread the beef out as much as possible and allow it to sear for about 2 minutes. Then stir-fry and combine all the ingredients. Before the beef is cooked through, add the sauce and stir-fry for another 30 seconds or until the beef is just cooked and well coated with the sauce.  Turn the heat off and toss through the spring onions and the red chilies. Taste and adjust.

Note: I like my beef slice looks a bit dark colour so I added another ½ tsp of dark soy sauce. Feel free to adjust your preference.

 

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