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Beef or Chicken Stir-Fry Recipe

Home > Adelaide > Food and Wine | Recipes
by Sara K (subscribe)
Adelaide local who loves her city
Published June 14th 2011
Best left to marinate overnight, this dish is sure to satisfy your taste buds. It is surprisingly easy, and if you decide not to marinate the meat overnight because of time constraints, it's very quick to prepare and cook. It still tastes great if you can't leave it overnight - but the flavours are richer if it is.

Ingredients: Serves 4

250 grams beef or chicken, thinly sliced
4 tablespoons of Hoi Sin Sauce
2 teaspoons of Sambal Olek
2 tablespoons of soy sauce
splash of lemon juice
1/2 cup of water
1 crushed garlic clove
1 onion, sliced,
1 red capsicum, sliced
Handful of snow peas
Bean shoots (use as many as you usually like)



Extra Sauce to add at the last minute:
2 tablespoons Hoi Sin sauce, 2 tablespoons lemon juice
1/2 cup of water, and 1 tablespoon of soy sauce. Mix together
and add a minute or so before serving if you prefer a saucier
stir-fry.

Directions:

1) Marinate the meat in the Hoi Sin, Sambal Olek, water and lemon juice preferably overnight but if not that's fine.

2) When ready to cook, drain the marinade really well otherwise the meat wont seal as well when you stir-fry it.



3) Steam or boil your rice whilst preparing the vegetables.

4) Heat oil in a wok, or a large frypan will do. Cook onion until just transparent, add all of the other vegetables and garlic and cook a further two minutes. Don't overcook as you still want the vegetables to have some crunch. Set aside.

5) Heat a bit more oil if needed and stir-fry the meat as quickly as possible to seal it well without over cooking.

6) Add pre-cooked vegetables and cook a further 2-3 minutes to heat through. Add the extra sauce if required, and I do recommend it if you like a saucier stir-fry.

Serve with rice and enjoy.
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