Beef Stir Fry (Chinese)

Beef Stir Fry (Chinese) recipe How to make Beef Stir Fry (Chinese) Ingredients 400 g beef eye fillet 1 ½ tbsp potato starch, plus 1/2 teaspoon extra 750 ml water salt 1 ½ tbsp peanut oil 6 fresh baby corn, halved diagonally 4 fresh shiitake mushrooms, sliced 60 g snow peas, trimmed 4 yellow squash, sliced 1–1.25 litres oil for deep-frying 1 garlic clove, chopped ½ red capsicum, diced 1 tbsp oyster sauce 1 tsp sugar 1 tbsp rice wine 1 tsp sesame oil Preparation Trim the beef and slice it thinly across the grain. Make a thin paste with the potato starch, 100 ml of the water, ⅔ teaspoon of salt and the peanut oil. Add the beef, stir well to coat and set aside for 30 minutes. Heat the remaining water in a wok until boiling. Add ½ teaspoon of salt and the baby corn and cook for 30 seconds. Add the mushrooms, snow peas and squash and cook for a further 30 seconds. Drain the blanched vegetables in a colander. Heat the deep-frying oil in the wok until the surface is shimmering. Add the beef and fry until it just changes colour. Strain out the beef and empty the wok of oil, leaving 1 tablespoon. Reheat the wok over a high flame and add the garlic, capsicum and beef. Stir-fry for 30 seconds then add the blanched vegetables, oyster sauce, sugar, ½ teaspoon of salt and the extra potato starch. Toss well. Finish with the rice wine and sesame oil for aroma and gloss. Serve immediately.