beef with vegetables

Sliced beef in soy gravy is a delicious recipe which goes well with plain rice. Here we used the ginger as a garnish, but feel free to add it to the other ingredients while cooking so that it can make the meat tastier.

It is important to slice the beef thinly so that it cooks at the same time as the potatoes and carrots. You may also fry the vegetables ahead of time until they are browned before adding them, so that they are crisp on the outside but soft on the inside.

Serves 4

Ingredients:

1lb. sirloin steak

4 medium potatoes, peeled and cubed

2 medium sized carrots, peeled and sliced

1 medium white onion, peeled

2 tablespoons oil

2 cups basic dashi stock

3 tablespoons sake

2 tablespoons sugar

3 tablespoons soy sauce

2 inch piece ginger, shredded

Freeze the steak for 2 30 minutes and then cut across the grain to make very thin slices.

Soak the potatoes in a bowl of cold water after slicing.

Next, quarter the onion. Set aside.

Place 1 tablespoon of oil in a large saucepan over medium heat. Add the onions, carrots and the potatoes. Stir-fry them for 2 minutes or until they are coated in oil.

Pour in the dashi stock, sake and sugar into the saucepan. Set the heat to high. Bring it to a boil.

After, put the beef in the pan. Add the soy sauce. Cook it for 15 minutes or until the beef and potatoes are tender.

Transfer it to a bowl a serving plate or individual bowls. Garnish with shredded ginger before serving.

Photo Courtesy Of: stlbites.com

Lemongrass beef stir-fry is an aromatic dish that you will love. Preparing it is a treat in itself because you can smell the flavors coming together.

For this recipe, I decided to cook the sliced meat first before stir-frying to make sure it is soft, but if you are using good quality beef then there is no need to boil it. You may skip this and stir-fry it directly until the sirloin tips are cooked.

Serves 4

Ingredients:

1/4 cup peanut or sesame oil

800g beef sirloin, thinly sliced

1 cup water

1 medium brown onion, thinly sliced

250g fresh asparagus, trimmed and cut into 1 inch pieces

3 cloves garlic, crushed

2 stalks lemongrass

1 long red chili, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

Salt and pepper to taste

Coriander and extra chili for garnish

Remove the outer leaves of the lemongrass stalks and then remove the roots, around 1cm from the base. Slice the soft parts of the stalk thinly. Knot what remains of the lemongrass stalk and then set them aside.

Place the beef strips in a wok or large saucepan over high heat. Pour in the water and add the knotted lemongrass stalk and oyster sauce. Mix well. Bring it to a boil and then reduce the heat to low. Let it simmer for 6-8 minutes or until the liquid evaporates and becomes soft. Add more water if needed. Once the beef is cooked, allow it to cook in its own oil for 2-3 minutes or until the edges are brown. Transfer the beef to a plate.

Put the oil in the wok which you used to fry the beef and then set the heat to medium. Fry the garlic, onions, chili and lemongrass in the wok for 2-3 minutes or until they are fragrant and the onions are translucent. Add the asparagus and stir fry it for another 3 minutes until they are bright green and soft enough to eat.

Return the beef to the wok with the stir-fried asparagus. Include the juices on the plate. Add the soy sauce and stir-fry the beef and vegetables for another 4 minutes or until warm. Season it with salt and pepper. Transfer the stir-fried lemongrass beef to a serving plate and garnish it sprinkle it with chili. Garnish it with coriander before serving. Serve warm with steamed rice.

Photo Courtesy Of: rick

Sliced Beef in Ginger Soy Gravy

Lemongrass Beef Stir-Fry