Beef stir fry

corblimey

My new year's resolution, because I've gone kinda rutty with regard to cooking these last few months, is to learn a new meal every month this year. January's (and this Sunday's plan) is Beef stir fry. Any tips on the cut of meat I should be looking for (I'm thinking sliced sirloin?). Also, if anyone has any tips on veg or spices that go REALLY well with beef, have at it.

the beer revolu

corblimey wrote: »

My new year's resolution, because I've gone kinda rutty with regard to cooking these last few months, is to learn a new meal every month this year. January's (and this Sunday's plan) is Beef stir fry. Any tips on the cut of meat I should be looking for (I'm thinking sliced sirloin?). Also, if anyone has any tips on veg or spices that go REALLY well with beef, have at it.

I like to use sirloin.
Sear the meat before cutting it up - nicely charred but rare in the middle, then slice it thinly and put in the stirfry right at the end to heat through and lose it's redness. Nice and tender that way.

I always put: Fresh ginger, fresh chilli, garlic,spring onion, soy sauce, sesame oil, Shaoxing wine or dry sherry and preserved black beans



You'll get these beans in any Chinese shop - well worth getting.

If you want more liquid, add chicken stock.
If you want to thicken it slightly, blend some cornflour with some of the liquid and put back in.

Mr Magnolia

I'm nearly the same as the beer revolu, Fresh ginger, fresh chilli, garlic, red pepper, some mushrooms, soy sauce, sesame oil, finish it with fresh coriander and spring onion. Serve with noodles.

If you've time, marinate the beef in some of the ginger, garlic, chilli and sesame oil for a while.

the beer revolu

Mr Magnolia wrote: »

I'm nearly the same as the beer revolu, Fresh ginger, fresh chilli, garlic, red pepper, some mushrooms, soy sauce, sesame oil, finish it with fresh coriander and spring onion. Serve with noodles.

If you've time, marinate the beef in some of the ginger, garlic, chilli and sesame oil for a while.

Oh yeah, I like some fresh coriander on top to serve too!

Minder

Sirloin or ribeye - ribeye has a more open texture or grain making it easier to chew. Don't bother with the cheaper cuts - shin needs long cooking time and topside is a by product of the leather industry. With Ribeye, you can cut out the larger pieces of fat.

Beef is excellent with brocolli, shiitake mushrooms and oyster sauce - add the usual garlic, ginger and shaoxing wine. The Sweeper posted this recipe on the Last Night Dinner thread. Sounds delicious.

corblimey

Thanks all. I'll let you know how I get on

Just one quick question. Lemongrass. Would I need to go to a specialist asian shop or is the likes of Tesco's likely to stock it?

brianthebard

I'd tenderise it first personally but I see I'm in the minority there.

The Sweeper

Lemongrass - can you buy those herbs-in-a-tube in Ireland? The ones kept in the fridge, usually they have garlic and ginger as a paste. Sometimes those ranges also do lemongrass in a tube, and it's just as good for flavour as getting your own fresh and chopping it.

Edit: Dunnes and Superquinn both stock Gourmet Garden herbs in a tube - and Gourmet Garden do lemongrass in a tube.

brianthebard

Yeah you can, they come from australia afaik.

Minder

Lemongrass stores well in the freezer - so if you can get a batch from the asian shops, buy spare and freeze it. It doesn't need any special treatment and defrosts in an hour. Probably not as sharp a flavour as if it was just picked, but still works. Kaffir lime leaves also freeze well.

Miaireland

Five spice powder is lovely in a stir-fry