BEEF STIR FRY WITH CHINESE CABBAGE (NAPA)
I’m never confident in cooking beef, but this recipe turned out to be just perfect. Tender n juicy. I’ve used pressure cooker , saves time.
Beef (thin strips) 1/2 kg
ginger powder 1 tsp
garlic powder 1 tsp
olive oil 4 tbsp
Garlic cloves 4 ( roughly chopped )
Carrots 2 (finely chopped)
Chinese cabbage 5-6 leaves
capsicum 1-2 ( cut in strips)
Red crushed pepper 1-2 top (a/c to taste)
Fish sauce 2 tbsp
Soya sauce 1 tbsp
Red wine vinegar 1 tbsp
Cornflour 1 tbsp
Beef stalk as needed
HOW TO PREPARE:
1. Dry beef chunks/strips n sear it in open wok with a bit of salt. After it changes it’s colour pressure cook it with olive oil for 15 -20 min until it’s tender.
2. In a wok, sauté garlic in 2 tbsp olive oil. Stir fry carrots n cabbage n capsicum. Do not fry for too long or it will loose it’s freshness.
3. Add beef n sauce n cornflour. Keep stirring. Add crushed red pepper. If it’s too dry you can add 1/4 cup or as needed beef stalk. I added chicken stalk as I was out of beef stalk.
4. Serve it with steamed rice.
I’ve never enjoyed beef that much! Simple n fresh.