This is probably the simplest stir-fry you can make, so it is a great recipe to perfect. Remember to keep the heat up and not to overcook the beef as you fold it into the sauce at the end; three-quarters cooked on the first fry is plenty.
To make the marinade, mix together the soy sauce, sugar and peanut oil. Add the beef and leave for 15 minutes, then drain.
Heat a wok until just smoking (180°C/350°F). Add the peanut oil and, when hot, deep-fry the beef in batches until golden, then remove and drain on paper towel. Pour all but
You can easily substitute chicken, pork or seafood for the beef in this classic stir-fry. By the same token, you can add your favourite vegetables to make it more substantial... bok choy, asparagus, beans, baby corn or spinach would be good by themselves or in combination. Stir-fry the vegetables after the meat, then remove, make the sauce, and return the meat and vegetables to the wok to coat.
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