Beef with Mixed Vegetables

12 mins
Serves 2
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Directions

  1. 1Cut beef into thin slices.
  2. 2Cut beef into thin slices.
  3. 3Cut beef into thin slices.
  4. 4Marinate beef with shaoxing rice wine, salt, baking soda, water, cornstarch and oil.
  5. 5Marinate beef with shaoxing rice wine, salt, baking soda, water, cornstarch and oil.
  6. 6Marinate beef with shaoxing rice wine, salt, baking soda, water, cornstarch and oil.
  7. 7Prepare the sauce by mixing water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, sesame oil and cornstarch.
  8. 8Prepare the sauce by mixing water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, sesame oil and cornstarch.
  9. 9Prepare the sauce by mixing water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, sesame oil and cornstarch.
  10. 10Boil broccoli, zucchini, carrots, onions and peas in a pot until tender.
  11. 11Boil broccoli, zucchini, carrots, onions and peas in a pot until tender.
  12. 12Boil broccoli, zucchini, carrots, onions and peas in a pot until tender.
  13. 13Cook beef slices in a frying pan until browned.
  14. 14Cook beef slices in a frying pan until browned.
  15. 15Cook beef slices in a frying pan until browned.
  16. 16Add minced garlic and ginger to the pan and cook briefly.
  17. 17Add minced garlic and ginger to the pan and cook briefly.
  18. 18Add minced garlic and ginger to the pan and cook briefly.
  19. 19Pour sauce into the pan and bring to a simmer.
  20. 20Pour sauce into the pan and bring to a simmer.
  21. 21Pour sauce into the pan and bring to a simmer.
  22. 22Add the cooked beef to the pan and combine with the sauce.
  23. 23Add the cooked beef to the pan and combine with the sauce.
  24. 24Add the cooked beef to the pan and combine with the sauce.
  25. 25Add the boiled vegetables to the pan and stir to combine.
  26. 26Add the boiled vegetables to the pan and stir to combine.
  27. 27Add the boiled vegetables to the pan and stir to combine.

Ingredients

  • 1 tablespoon shaoxing rice wine
  • 1 tablespoon shaoxing rice wine
  • 1 tablespoon shaoxing rice wine
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 pinch baking soda
  • 1 pinch baking soda
  • 1 pinch baking soda
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon chicken bouillon powder
  • 1 teaspoon chicken bouillon powder
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 cup broccoli
  • 1 cup broccoli
  • 1 cup broccoli
  • 1 cup zucchini
  • 1 cup zucchini
  • 1 cup zucchini
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup carrots
  • 1 cup onions
  • 1 cup onions
  • 1 cup onions
  • 1 cup peas
  • 1 cup peas
  • 1 cup peas
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1 teaspoon ginger
  • 1 teaspoon ginger

Equipment

knifebowlmeasuring cupwhisklarge potfrying pantongswooden spoon