September 21, 2006
Beef with Broccoli and Yellow Pepper Stir Fry Recipe
You eat with your eyes first, don’t you?
I was so inspired by the pretty picture in Elise’s recipe (Flank Steak Stir-Fry with Asparagus and Red Pepper) that I decided to come out with my own version of beef with broccoli and yellow pepper stir-fry .
I had some issues with chewy beef previously, so this time I bought the thinnest beef available. Interestingly it’s called “Hong Kong Fat Beef for Hot Pot” (from Ranch99), but it’s not fatty at all. It came sliced in thin pieces already, so it saved me some preparation time.
Ingredients:
- 500g thin beef
- salt
- black pepper
- 3 tbsp corn oil (or any other vegetable oil)
- 1 small clove garlic, minced
- 1 crown broccoli, cut into florets
- 1 yellow pepper, seeded, deribbed
and cut into diamond-shaped pieces
- 1 tsp oyster sauce
- 1 tsp light soy sauce
Method:
As you are chopping the ingredients, heat up the oil in a wok (or frying pan). Use medium heat.
Season the beef with salt and black pepper. (The beef comes in very thin but big pieces, so I remove them from the original supermarket packaging and lay out a few pieces on a plate, season with salt and pepper, pile some more on the previous layer, season, so on and so forth until all the beef is on the plate.)
Stir fry the garlic in the wok. Immediately after, use a pair of tongs to transfer the thin beef pieces into the wok in batches. Place enough beef on the wok just to completely cover the base. The beef cooks very quickly, so do be careful to keep watching it and once cooked (not red anymore), use a different pair of tongs to transfer the cooked beef onto a plate.
Start cooking the next batch of beef the same way.
When you finished frying and transferring the beef to the plate, transfer all the broccoli and yellow bell pepper to the same wok, which now has all the delicious beef juice.
Stir fry the vegetables for about 3 minutes to make sure they are coated with the beef juice. Season with salt and black pepper. (If the vegetables look dry, add a tablespoonful of water to the wok and an additional tablespoonful if necessary.)
Cover the wok for about about 3 minutes to allow the vegetables to steam a bit. Add the oyster sauce and soy sauce and stir fry one more time before plating.
Serve with steamed white rice.
I pressed the rice into a Chinese rice bowl, then overturned it onto a plate. That makes a pretty picture, doesn’t it? Yes, it tastes good too :)
Bite This!
More recipes:
Stir Fried Spaghetti With Black Peppered Beef
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September 22nd, 2006 at 6:09 am
Bitacle Blog Search Archive - You eat with your eyes first…
[…] You eat with your eyes first Tag:beef vegetable stir fry, simply recipes I was so inspired by the. […]…
September 22nd, 2006 at 7:33 pm
Nice web site : )
September 25th, 2006 at 2:53 pm
Thanks xxvij!
September 28th, 2006 at 2:24 pm
Wow, even your plating is so nice. I’ve bookmarked your blog! What are your fav. foodblogs ? I tune to these once in a while.
thebakerwhocooks dot blogspot dot com/
Have nice pictures, like yours. But I do not bake. So baking recipes are not for me. I prefer to cook, not bake. Links to many other foodblogs !
foodcrazee dot blogspot dot com/
I improvised some of the my own soup recipes from here. Eg I substituted bittergourd with hairy gourd.
September 28th, 2006 at 3:47 pm
Thanks tigerfish! Yummy! I like hairygourd soup too!
November 7th, 2006 at 11:24 am
[…] The beef I used is “Hong Kong Fat Beef for Hot Pot” (from Ranch99), the same beef I used in my stir fried beef with broccoli and yellow pepper dish. […]
April 3rd, 2007 at 5:29 pm
THis is not “Hong Kong” food. Nothing like it. Food in HK is never presented or cooked like this.
April 3rd, 2007 at 6:36 pm
Hi, I never said this is Hong Kong food. I only said the beef I bought from Ranch 99 was labeled as “Hong Kong Fat Beef for Hot Pot”, get it?