Shaky Beef by Doublethegarlic
Ingredients
- 10 garlic cloves, minced,
- 1 small onion, minced,
- 2 tablespoons dark soy sauce
- 3 tablespoons palm sugar, or 3 tablespoons brown sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon fish sauce
- 1 teaspoon pepper
- 1 tablespoon peanut butter
- 3 tablespoons oil, (I use olive, & usu. more than 3 T.)
- 500 g beef, (cubed or sliced thin)
- 500 g vegetables, (mange tout, leek, & baby corn are pictured)
Directions
Mix the first 8 ingredients with 1 T.oil in a large bowl or tupperware container.
Add the meat, cover, and marinate overnight in the refrigerator.
After marination, heat the remaining oil in a wok or frying pan and stir fry the beef and vegetables to your preferred done-ness.
(Cook's note: Since different veggies take different times to cook, I always stir-fry ea.
veg.
seperately and then remove it to a bowl while I cook the next veg, etc.
Esp.
with large quantities of veg, I think that this prevents the whole thing from becoming too soggy and losing that stir-fried quality.
I also use 1-2 T.
oil per veg.
stir-fried, and more if the food is sticking or burning, or if the pan is smoking.
).
Serve over rice.
(Basmati, of course! ).
