(Practical Exam Version)
Aromatics:
- ginger
- garlic
Vegetables:
- bamboo shoots
- scallions
- fresh mushrooms
- red or green peppers
- broccoli
Sauce:
- oyster sauce
- shaoxing wine
- soy sauce
- veal stock
- sugar
Beef:
- corn starch
- top round, sirloin or strip loin
- oil for stir-frying
- sesame oil
Rice:
- Jasmine Rice (already cooked)
Method:
- Cook the 1/2 cup Jasmine rice and hold.
- Prepare the aromatics and vegetables–Trim, cut, chop or mince to appropriate sizes.
- Prepare the sauce–Combine the sauce ingredients to taste.
- Prepare a cornstarch slurry.
- Prepare the Beef–Slice the beef against the grain into thin slices, about 1/8-inch. Placeing the beef in the freezer for 20-30 minutes will help in slicing the beef thin.
- Cook the Beef–Toss the beef with a little cornstarch.
- Stir-Fry–Heat the sauté pan over high-heat and then add oil.
- Stir-fry the bamboo shoots and scallion.
- Stir-fry the aromatics.
- Add the mushrooms and cook for a few minutes.
- Add the beef. Cook until just barely cooked.
- Add the rice and stir fry until heated through.
- Add just enough sauce to coat and flavor the dish.
- Finish with few drops of sesame oil.
- Serve.
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