Beef stir fry

[snowy slopes]

Mmmm, just finished eating a beef stir fry i made for myself and mrs slopes, basically i marinated the beef and veg in red wine and chinese five spice overnight, then sealed the meat in a frying pan, and part cooked the veg, then throw the lot into a pan and stir fry. Was lovely with rice and a bit of soy sauce, anyone got any other ideas for this?

[pacman1]

What cut of beef did you use, and was it tender?

[Wadeski]

when i first started stir-frying they tended to come out a bit too "soupy" as the veg and beef release water when cooking. This means that you end up poaching, when you want to be frying. Fry the vegetables seperately and have two dishes - it works much better.

a good trick is to flour then deep-fry your beef strips first (in an inch of oil), then drain on kitchen paper.

Pour out the used oil, and add a table spoon of fresh groundnut oil for the stir-frying. stir fry the aromatics (garlic, ginger etc) then add your "sauces" (soy, rice wine, stock etc) and reduce a little.

Then re-add the beef and a bit of corn starch. It will thicken the sauce and stick it too the beef. you end up with something a lot more like you get in a restaurant...

[snowy slopes]

The beef was just from the local supermarket, but didnt need much trimming to get rid of the fat. I pretty much sealed the beef in the frying pan first, then part boiled the veg, then added more red wine to the pan and chucked everything back in, added a dash of chinese five spice and served, was nice, just thought i would see if anyone had any better ideas, so thanks iwill try the flour and groundnut oil route next time