INGREDIENTS
Beef
-~500g Rump Steak (Trimmed)
-1 tbsp Corn Flour
-1 tsp White Sugar
-1/2 tsp Bi-Carb Soda
-1 pinch Chinese 5-Spice Powder
-2 tbsp Light Soy Sauce
-1 tbsp Shaoxing Cooking Wine
Vegetables
-1x Carrot
-1x Brown Onion
Aromatics
-4 cloves Garlic
-1/2 tbsp Fermented Black Soybeans
Sauce
-1 tbsp Corn Flour
-2 tsp White Sugar
-1 tsp Chicken Stock Powder
-1/2 tsp White Pepper
-2 tbsp Light Soy Sauce
-2 tbsp Shaoxing Cooking Wine
-1 tbsp Oyster Sauce
-1 tsp Dark Soy Sauce
-1/2 cup Water
Finish
-1 tsp Sesame Oil
-Salt to taste
Rice
-2 cups Jasmine Rice
-2 1/4 cups Water
METHODS
Step 1: Prepare the beef
Slice beef against the grain into thin strips
Add marinade ingredients and massage until beef absorbs most of the liquid
Set aside until ready for cooking
Step 2: Prepare the vegetables
Slice the carrot on an angle into thin strips
Slice the onion into similar sized strips
Set aside until ready for cooking
Step 3: Prepare the aromatics
Smash and chop garlic, then add to a bowl
Rinse Fermented Black Soybeans under water and add to the bowl
Mash beans with a spoon
Set aside until ready for cooking
Step 4: Prepare the sauce
Add all sauce ingredients to a bowl and mix to combine
Set aside until ready for cooking
Step 5: Cooking the stir fry
Heat a wok on maximum heat until it begins smoking, and add a 1/2 tbsp of high-heat cooking oil (such as vegetable, canola, sunflower etc.)
Stir fry vegetables for about 60 seconds
Re-heat the wok on maximum heat until it begins smoking, and add 1 tbsp of high-heat cooking oil
Add the beef and spread into a single layer
After 1-2 minutes, stir and let sit for another 1-2 minutes
Repeat until beef is seared
Add the aromatics and stir fry for 30-60 seconds
Add the vegetables to the wok and add the sauce
Stir fry for 1-2 minutes until sauce has thickened
Turn the heat off and add 1 tsp of sesame oil
Stir through and add salt if needed
Step 6: Cooking the rice
Rinse rice 3-4 times and strain
Add washed rice to a pot with 2 1/4 cups of water and 1 pinch of salt
Bring to a boil on high heat and cover with the lid
Turn the heat to low and cook for 12 minutes
Turn the heat off and let the rice sit for 10 minutes with the lid on
Remove the lid and fluff the rice to allow excess steam to escape
Step 7: Add to containers
Evenly distribute rice and stir fry between 4 containers
Let everything cool down for 10-20 minutes with the lids off
Add lids and store in the fridge for up to 1 week
Microwave to heat and serve
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 613
Protein - 37g
Carbohydrate - 86g
Fat - 12g
EQUIPMENT USED
Carbon Steel Wok - https://amzn.to/47TesjR
16cm Saucepan - https://amzn.to/3TlcbJU