The most popular recipe on altasiatisk.no throughout 3 years. In this take-away recipe, you will get to know the secret to juicy and tender meat marinade and a sauce and vegetables that are really lovely with rice.
Ingredients
- 4 dl rice
- 400 g beef sirloin
- 2 tbsp water
- 4 tbsp corn starch
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 tbsp neutral oil
- 1 x broccoli
- 1 x carrot
- 400 g baby corn
- 225 g water chestnut
- 225 g bamboo shoots
- 150 g champignon
- 2 clove garlic
- 3 tbsp light soyasauce
- 2 tbsp oyster sauce
- 1 tbsp dark soyasauce
- 1 tbsp sugar
- 1 tbsp asian chicken bouillon
- 1 tbsp sesame oil
- ½ tsp black pepper
Method
- Prepare rice as instructed on the package.
- Cut the meat into pieces of approx. 1 cm and flatten it with a kitchen hammer, so that it becomes approx. 0.5 cm thick. Then you divide it into bite-sized pieces.
- Place the meat in a bowl and add water to loosen the pieces. Mix together the cornstarch, baking soda and salt, and rub the mixture into the pieces. Make sure everything is well covered. Then spread the oil over the steak. You can put the pieces of meat in piles, so that it is faster to fry them later, and leave them to marinate for at least 15 minutes
- Chop the vegetables. Divide the broccoli into florets and place in a large bowl. Boil approx. 1 liter of water and add this to the bowl. Let the broccoli soak for approx. 1 minute, before straining off the water and rinsing it in cold water. This method helps ensure that the broccoli is evenly cooked together with the rest of the vegetables afterwards.
- To a bowl, prepare a sauce made of light soy sauce, corn flour, oyster sauce, dark soy sauce, sugar, Asian chicken broth powder, sesame oil and pepper.
- Heat approx. 0.5–1 cm deep oil on medium-high heat. Add one piece of steak at a time so that they don't stick to each other. Turn them as you go. Bake for approx. 1 minute on each side and set aside to drain.
- Then fry the chopped garlic with 2 tablespoons of oil in a large wok or deep pot over a medium-high heat until golden, but not brown. Add the broccoli, carrot, mushrooms and cook for a further 1-3 minutes, depending on how crispy you prefer the vegetables.
- Add the meat back to the frying pan together with the water chestnuts, baby corn and bamboo shoots. Combine before turning the heat down to medium and pour in the sauce.
- Stir regularly while you let the sauce simmer and thicken for approx. 5 minutes, or until it has reached the desired thickness. Serve with rice.
