I love stir fry, but I never seem to get it right.
The sauce never tastes right or the noodles land up swimming in the sauce.
My dad is not a huge fan of stir fry either.
When I came across this recipe in Cariema Isaacs cookbook, I really wanted to try it out because it took me forever to get my hands on a bottle of oyster sauce and now that I finally have the sauce, I love to make recipes that use it.
I was really eager to taste this dish, because one of the ingredients was bean sprouts, which I always see in the super market, and just by pass it, thinking who in their right mind would eat this… so much for my assumption, because this week I landed up buying and trying it out and it was soo delicious.
My father’s verdict well he opted to eat it with bread, rather than the egg noodles, I had made it with… apparently he did not see the huge bowl of noodles just sitting there on the counter next to the stir fry pan.
- 1 x tbsp. wok oil.
- 500g x beef tenderised steak, thinly sliced.
- 1 x tsp garlic, chopped.
- 1 x thumb sized ginger, thinly sliced.
- 1 x red chilli, thinly sliced.
- 1 x bunch bok choy
- 100g x mushrooms, quartered.
- 1 x cup broccoli florets.
- 1 x red onion, sliced.
- ½ x cup oyster sauce.
- Bean sprouts to garnish.
- Heat oil in a pan.
- Add the beef, garlic, ginger and chilli.
- Cook for 5 – 10 minutes, till meat had browned nicely.
- Add the mushrooms, bok choy, broccoli and onion.
- Stir fry for 8 – 10 minutes.
- Add the oyster sauce and mix.
- Remove from the stove and garnish with bean sprouts.