Stir Fried Beef, Capsicum and Mushrooms
When in a hurry this is one of dishes that comes into my mind a quick and stir fry beef recipe with mixed mushrooms and capsicums, a good mix of tender beef and flavourful vegetables from the earthy mushrooms, peppery red capsicums to the sweet yellow capsicum. What’s good is that I can be all cooked in less than 10 minutes, just keep in mind these tips below for a good stir fry and nothing else would go wrong.
- Wok is not necessary; if you have a heavy pan this will be good enough. Just make sure when stir frying meat your temperature should be high to sear everything perfectly before they start sweating.
- Let the pan heat up first before adding oil, I learned this from my grandmother, if you add the oil in a cold pan or wok then heat it up food might stick to it.
- Make sure oil is distributed evenly to the pan or wok to make sure nothing sticks on the other parts of the pan. That’s why when you see Chinese cooking shows they pour oil in a circular manner on a wok or you can tilt the pan around to distribute it evenly.
- Make sure you use a type of oil with a high smoking point. Since you are using a really hot wok you don’t want your oil to burn as this would taste nasty, that’s why the Asian use peanut oil as it has a really high smoking point compared to normal vegetable oil. For a list of oil smoking points refer to this wiki entry (http://en.wikipedia.org/wiki/Smoke_point)
- Before you start make sure all ingredients are prepared. Everything will happen fast when you stir fry so you don’t want to do your chopping while your meat burns.
- Make sure all your ingredients are chopped in the same size, this makes sure that everything is cooked properly. You don’t want to have some undercooked veggies ruining a very tender beef. Also make sure to add vegetables according to density, the densest vegetables should be stir-fried first.
- When you stir fry with meat, cook it first then set aside before putting it back with the vegetables. This prevents meat to be overcooked and retain its tenderness.
- Remove meat immediately once it changes colour from red/pink to light brown, it is nearly cooked at this stage. Do not also over crowd the pan when cooking meat, preferably 200g or lesser at a time so temperature will not drop when you toss it in, if your meat content is more than 200g do it in batches. Having said that do not cook meat which is cold, leave it in room temperature first.
- Take note of the name “stir fry”, it is not named “wait fry” for a reason. Keep on stirring the one you are cooking until it’s cooked.
- Serve stir fry immediately, it is always good freshly cooked. There’s nothing worse than a cold stir fry or a reheated one.
There you go; I hope you learned something from those tips.
500g Beef tenderloin, sliced thinly
6 pcs dried shiitake mushrooms, rehydrated and sliced (keep water used for rehydration)
1 cup button mushrooms, sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
1 large onion, sliced
2 tbsp soy sauce
1 tbsp oyster sauce
3 tbsp Chinese cooking wine
1 tbsp cornstarch
1 tsp ginger paste
1/2 tsp baking soda (this makes the beef so tender like the ones in Chinese restaurant)
freshly ground black pepper
- Mix together cornstarch, 1 tbsp Chinese cooking wine, ginger paste, baking soda, salt and freshly ground black pepper. Add beef and marinate for at least an hour.
- Place wok in high heat then add peanut oil. Once wok is really hot add beef and stir fry for 2 minutes.
- Add mushrooms and continue to stir fry for 2 minutes.
- Add capsicums and onions then continue to stir fry for 1 more minute.
- Mix together oyster sauce, 2 tbsp of Chinese cooking wine and soy sauce. Still in high heat pour mixture in wok and continue to stir fry, add water used for rehydrating mushrooms if you want to have more sauce. Once sauce thickens turn off heat then serve immediately.