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Beef stir fry with plum tomato sauce and jasmine rice

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Ingredients

Beef stir fry
  • 1 pound beef flank steak sliced thin
  • 2 tablespoon peanut oil
  • 2 tablespoon chopped garlic
  • 1 tablespoon small green pepper diced
  • 1 tablespoon small orange pepper diced
  • 1/2 cup bamboo shoots
  • 1 bunch scallions, sliced 1 inch thick
  • 1 1/2 cup julienne (or shredded) carrots
  • 3 tablespoon dark plum sauce
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
Plum tomato sauce
  • 1 pound beef flank steak sliced thin
  • 2 tablespoon peanut oil
  • 2 tablespoon chopped garlic
  • 1 tablespoon small green pepper diced
  • 1 tablespoon small orange pepper diced
  • 1/2 cup bamboo shoots
  • 1 bunch scallions, sliced 1 inch thick
  • 1 1/2 cup julienne (or shredded) carrots
  • 3 tablespoon dark plum sauce
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 1/2 cup diced plum tomato
  • 2 can ned plum tomatoes, crushed
  • 1 can fresh basil leaf
  • 1/4 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh italian parsley
  • 1 teaspoon unsalted butter
Jasmin rice
  • 1 pound beef flank steak sliced thin
  • 2 tablespoon peanut oil
  • 2 tablespoon chopped garlic
  • 1 tablespoon small green pepper diced
  • 1 tablespoon small orange pepper diced
  • 1/2 cup bamboo shoots
  • 1 bunch scallions, sliced 1 inch thick
  • 1 1/2 cup julienne (or shredded) carrots
  • 3 tablespoon dark plum sauce
  • 1/4 cup chicken stock
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 1/2 cup diced plum tomato
  • 2 can ned plum tomatoes, crushed
  • 1 can fresh basil leaf
  • 1/4 cup white wine
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped fresh italian parsley
  • 1 teaspoon unsalted butter
  • 1 1/2 cup jasmine rice
  • 1 3/4 cup cold water
  • 1 tablespoon chopped fresh italian flat leaf parsley kosher salt

Preparation

Baking Directions:

Beef stir fry1.Cut steak lengthwise and then against the grain, making thin strips.

Have all the vegetables ready to go.

2.

Heat wok over medium heat, add Peanut oil.

When oil starts to smoke, add garlic and immediately add beef, moving meat continuously, add peppers, bamboo shoots, scallions and carrots, stirring frequently until heated through.

Add soy sauce, chicken stock, and plum sauce, combine thoroughly.

and serve over white rice.

Plum tomato sauce1. In a saute pan heat the olive oil over medium heat.

Add the garlic and shallot; saute for 2 minutes.

Stir in all the tomatoes.

Add the basil leaf followed by the white wine and stir.

Season sauce with salt, pepper, and parsley.

Finish sauce by stiffing butter until melted.

Jasmine riceRinse the rice under cold water until the water runs clear, drain.

Place rice and cold water in a large saucepan bring to a boiling.

Reduce heat and simmer covered for 20 minutes or until the rice is tender.

Remove from heat and let stand for 10 minutes.

Fluff rice with a fork, add parsley, toss with a fork to combine.

Season with salt to taste.

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