Stir fry
2 servings
45 minutes
Stir-fry is one of the most popular dishes in Chinese cuisine, known for its quick preparation and rich flavor. Its history dates back to ancient times when frying in a hot pan was one of the main cooking methods. In this recipe, tender pieces of beef are sautéed to a golden brown and complemented by fresh vegetables – carrots, bell peppers, and shallots – creating a vibrant, balanced taste. The addition of soy sauce and sesame oil gives the dish deep umami notes, while a hint of acidity from white wine enhances all the ingredient nuances. The harmonious blend of spices – garlic, ginger, and chili – makes it spicy and aromatic. It pairs perfectly with buckwheat noodles, turning it into a complete dinner that can be prepared in just a few minutes.
1
Cut the meat (you can actually use chicken or pork) into thin pieces. Pour olive oil into the pan and heat it until the oil starts to smoke. Add the meat and fry on high heat for just a few minutes (if the pieces are really thin, this will be enough).
- Beef: 200 g
- Olive oil: 2 tablespoons
2
Place the meat on a plate. In the skillet, add the vegetables, first the carrots, then the onions, then the peppers. Add wine to deglaze the skillet (you can use wine or apple vinegar, it will add acidity).
- Carrot: 1 piece
- Shallots: 2 pieces
- Sweet pepper: 0.5 piece
- Dry white wine: 50 ml
3
We return the meat. Add garlic, ginger, chili, black pepper, salt (be careful with salt as soy sauce is already salty).
- Garlic: 2 cloves
- Ginger: to taste
- Chili pepper flakes: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Add buckwheat noodles, soy sauce, and sesame oil (used as a seasoning). Mix everything and evaporate the excess liquid.
- Buckwheat noodles: 70 g
- Soy sauce: 3 tablespoons
- Sesame oil: 1 tablespoon
5
Enjoy your meal! :)