Chunky Vegetables with Beef

It’s no surprise that chunky vegetables with beef is a sure winner at home and at the Chinese restaurant. It’s quick and delicious and will be in rotation at home once you learn how easy it is to prepare. And I even went and added the black fungus like they do in the Chinese restaurants. In time I’ll have to tell you a little more about this black fungus and some of its health benefits but for now just follow the instructions and just soak it for the allotted time.

Usually, chunky veg is done without any meat and may accompany noodles or fried rice. But when I go to my favourite Chinese restaurant I always order mine with beef. I don’t even think this combination is on the menu but that’s what I order.

When they make it, it is done simply using fresh beef and a few ingredients but mostly cabbage. But, instead I decided to pull out the stops and add some pizzazz so I marinated my beef first. You could use the beef fresh if you like but knowing your trini tongue it would take some getting used  to. Chinese cooking just has a different system of seasoning that’s all. The vegetables you would have to rough cut (Chunky?) but for the carrot slice it thin but diagonally. That’s all there is to it.  Here’s chunky veg with beef.

CHUNKY VEGETABLES WITH BEEF

1 /2 lb beef sliced thinly
1 Carrot, sliced thinly
2 cups pak choi, chopped (optional)
1/2 cup dried black fungus
5 – 6 broccoli florets, halved
1 cucumber peeled, seeded and sliced thinly (optional)
1 sweet pepper, chopped
1 tbsp Sugar
1 tsp Salt
1 tbsp Cornstarch + 3 tbsp water (cornstarch mixture)
1 tbsp rice cooking wine
1 tbsp soy sauce
1 small onion sliced thinly
1 tbsp grated ginger, divided
1/2 tbsp sesame oil
3 tbsp oil
2 sprig chive, chopped

Soak the dried black fungus in hot water for 10 to 15 minutes. Set aside.

Slice the beef thinly and marinate with 1/2 tbsp grated ginger, soy sauce,
salt, sugar and rice cooking wine for 15 minutes. Set aside.

 Note:  Make sure you have all your ingredients prepared and lined up in order so you won’t forget anything.

Heat the oil and add the rest of the grated ginger (1/2 tbsp) …..

…..then add the onion. Stir for 1 minute.

Add the marinated beef and stir until the beef is cooked.

Note: Look closely at the colour. You would notice that the beef has taken on a light brown colour and appears a bit firm when cooked.

Add the broccoli and carrots. Toss or stir for 1 minute.

Then add the sweet pepper……

…..cucumber and corn. Stir for 1 minute. At this point you can also add the pak choi if you want.

Drain the black fungus and add. Toss or stir.

Add the cornstarch mixture and toss. Adjust salt if desired.
Turn off the stove, add sesame oil and toss one last time. Garnish with chive before serving hot.

Note: You could add some noodles and toss with the vegetables or serve over rice. Yummy!

Well that’s it for another truly simple but delicious recipe. Leave a comment if you like my chunky vegetables with beef.

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Chunky Vegetables with Beef

Course Main

Cuisine Chinese

Author Felix (Simply Trini Cooking)

Ingredients

• 1 /2 lb beef sliced thinly
• 1 Carrot sliced thinly
• 2 cups pak choi chopped (optional)
• 1/2 cup dried black fungus
• 5 – 6 broccoli florets halved
• 1 cucumber peeled seeded and sliced thinly (optional)
• 1 sweet pepper chopped
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tbsp Cornstarch + 3 tbsp water cornstarch mixture
• 1 tbsp rice cooking wine
• 1 tbsp soy sauce
• 1 small onion sliced thinly
• 1 tbsp grated ginger divided
• 1/2 tbsp sesame oil
• 3 tbsp oil
• 2 sprig chive chopped

Instructions

• Soak the dried black fungus in hot water for 10 to 15 minutes. Set aside.
• Slice the beef thinly and marinate with 1/2 tbsp grated ginger, soy sauce,
• salt, sugar and rice cooking wine for 15 minutes. Set aside.
• Note: Make sure you have all your ingredients prepared and lined up in order so you won’t forget anything.
• Heat the oil and add the rest of the grated ginger (1/2 tbsp) then add the onion. Stir for 1 minute.
• Add the marinated beef and stir until the beef is cooked.
• Add the broccoli and carrots. Toss or stir for 1 minute.
• Then add the sweet pepper cucumber and corn. Stir for 1 minute.
• Note: At this point you can also add the pak choi if you want.
• Drain the black fungus and add. Toss or stir.
• Add the cornstarch mixture and toss. Adjust salt if desired.
• Turn off the stove, add sesame oil and toss one last time. Garnish with chive before serving hot.
• Note: You could add some noodles and toss with the vegetables or serve over rice.

Ah gone 🙂