Ginger Beef Stir-Fry (Shellfish-Free)

Instructions

1. 1Slice the about 680 g of Beef sirloin thinly against the grain into bite-sized pieces. In a medium bowl, combine the beef with 2 tbsp of the Soy sauce and 1 tbsp of the Cornstarch. Toss to coat the beef evenly and let it marinate for 15 minutes at room temperature.
2. 2While the beef marinates, prepare the sauce. In a small bowl, whisk together the remaining 1 tbsp of Soy sauce, 1 tbsp of Rice vinegar, 1 tbsp of Brown sugar, the 2 tbsp of Ginger (minced), and the 3 cloves of Garlic (minced). Set aside.
3. 3Prepare your vegetables. You should have 2 cups of Broccoli florets and 1 cup of Carrots (cut into bite-sized pieces). Ensure your 2 stalks of Scallions are also sliced for garnish.
4. 4Heat a large skillet or wok over high heat until it is very hot, about 232.2°C (230°C). Add 2 tbsp of Vegetable oil. Once the oil is shimmering, carefully add the marinated beef in a single layer. Stir-fry the beef for 2-3 minutes, until it is browned on all sides. Do not overcrowd the pan; cook in batches if necessary.
5. 5Add the 2 cups of Broccoli florets and 1 cup of Carrots to the skillet with the beef. Continue to stir-fry for another 3 minutes, until the vegetables are tender-crisp. They should still have a slight bite.
6. 6Pour the prepared sauce mixture over the beef and vegetables in the skillet. Bring the mixture to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce has thickened slightly and coats the ingredients. The sauce should bubble gently.
7. 7Remove the skillet from the heat. Stir in 1 tsp of Sesame oil. Garnish the stir-fry with the sliced 2 stalks of Scallions. Serve immediately over rice.

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