Ingredients
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1/2 tablespoon cornstarch
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1 tablespoon rice vinegar
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1/2 cup dark soy sauce
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1 tablespoon black bean sauce
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1 tablespoon sesame oil
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2 teaspoons sambal oelek
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500 g flank steaks, finely sliced
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1 teaspoon five-spice powder
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1 teaspoon sugar
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2 garlic cloves, minced
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1 medium brown onion, finely chopped
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1 head broccoli, cut into florets
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1 red bell pepper, finely chopped
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10 snow peas, chopped in half
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1/3 cup vegetable stock or 1/3 cup water
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1 egg, lightly beaten
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1 medium carrot, finely chopped
Instructions
- Combine cornstarch with vinegar and half of the sauces.
- Marinate beef in bowl with five spice, sugar, garlic, egg and sauce mixture for an hour (or as long as you've got).
- Heat half the oil in a wok. Stir-fry beef in batches, leaving the excess marinade in the bowl. Set cooked beef aside.
- Heat remaining oil in wok and stir-fry onion until soft. Add carrot and bell pepper and cook for a further minute, leaving the vegetables crispy.
- Return beef to wok with broccoli and snow peas. Add the saved marinade, the rest of the sauces and the stock. Cook, stirring often, until sauce biols and thickens slightly.
- Serve with your favourite type of rice or noodles.