Perfect Beef Stir-Fry

Perfect says it all. You’ve got a brilliantly simple technique for tender meat and a well-balanced sauce. Buy yourself good meat from a proper butcher.

 Prep

  1. Beef: Sit your steaks or piece of meat on a board. Run your fingers across it to find the pattern/grain in it. Now, use a sharp chef’s or other knife to cut it into thin diagonal slices cutting against (not with) the grain. This makes for the best and most tender result. Cut each slice into bite-size pieces.
  2. Mix the marinade: crush the garlic into a non-metallic bowl. Add the remaining ingredients. Add the meat. Turn it to coat. Set aside for 30 minutes or more (overnight if you wish).
  3. Mix the sauce: stir the soy, sugar, lime and sesame oil together.

Cook

  1. Rice: wash the rice in a sieve. This removes a bit of starch and will give you a lighter finish. Add it to a pan with the cooking water. Let it come to the boil. Cover. Reduce the heat. Let the rice simmer on low for 10 minutes or until the water is absorbed. Watch it doesn’t dry out.
  2. Stir-fry: heat a large deep frying pan or a wok. Add the oils. Add half of the beef. Turn and stir-fry for 1- 2 minutes using a long-handled wooden spoon until the meat is just browned and still very tender. Don’t overcook or you risk toughening it. Scoop the meat onto a plate and keep it somewhere warm.
  3. Repeat with the remaining meat. Remove to the plate and keep warm.
  4. Slice spring onions horizontally into lengths. Throw those into the hot pan. Stir-fry for 1 minute or until wilted. Throw the cooked beef back in to reheat. Turn it for 10 seconds. Add the sauce. Stir well to heat through. Set aside for 10 seconds as you drain your rice. Fluff it with a fork.

Plate

  1. For a rice tower: press the rice into a ramekin or large cookie cutter or chef’s ring. Turn it out on your serving plate. Or just divide the rice between warm bowls or plates. Arrange the meat around the tower or pile onto your rice. Add extra torn coriander.

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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