Ingredients(2 Servings)
Ingredients
- Beef cut (you can use chicken or pork, if vegetarian skip the meat part)
- Carrots
- Onions
- Mushroom
- Bell pepper
NB: The secret is in getting tender beef that cooks fast and ensure you cut it into thin strips. For the vegetables cut them in the same design and try making them thin so that they cook fast. You can use the same procedure when using chicken, pork or if vegetarian, skip the meat part
- It all starts with a HOT pan with little oil. A good nonstick one will give you BEST results
- Place the meat and make sure to hear a sizzle meaning the pan is hot. If the pan was hot enough the meat will brown in a minute. Slowly turn the pieces to brown the second side
- After about 2 minutes remove from the pan and set aside. Since the meat is cut small it’s almost cooked at this stage.
- Add all the vegetables except the peppers to cook. Add little oil to cook them.
- Make sure the heat is on high for the veggies to cook fast.
- Add green peppers and coloured ones if available.
- Add the cut spinach or greens that you have available and stir
- Add a little water that will steam the veggies.
- Cover the pot/pan for about a minute.
- When the vegetables are still a little crunchy add the precooked beef to cook completely. Allow to cook for a minute or until the meat is fully cooked but not dried up
- Add soy sauce (I prefer mushroom dark soy or light soy sauce). Stir and add more of the soy sauce until its dark enough.
- To have some gravy/sauce, add little water.
- If you want to make your sauce nice and thick…..have some corn flour in a small container. Dilute it with little COLD water. Stir and until fully dissolved.
- Add the diluted mixture and this will make your sauce/gravy nice and thick. (THIS IS VERY OPTIONAL AND YOU CAN SKIP IT IF YOU DONT HAVE IT)
- Allow for the sauce to be thick in a few seconds… Turn off the heat
- Serve hot with piping hot plain rice and enjoy!
