Slow-Cooked Beef Stir-Fry
- 2 tsp. Beef dripping
- 250g Cubed braising steak
- 500ml Chicken stock
- Dash of Worcestershire sauce
- 1 tsp. Sherry vinegar
- Squeeze of ketchup
- 50g Cornflour
- 1 Onion
- 1 Fennel
- 1 Bell pepper
- ½ Broccoli
- 50ml Oyster sauce
- 2 Portions curry noodles
- Salt & pepper
- Coriander leaf to garnish
First fry the braising steak in some beef dripping, then add to a pan with the chicken stock, Worcestershire sauce, sherry vinegar and ketchup. Bring to the boil and simmer for around 2 hours.
Take the pieces of steak out of the sauce and dry them, coating them with cornflour.
Slice the onion, fennel, pepper and broccoli. Meanwhile, leave the sauce on a high heat to reduce down and thicken.
Put some beef dripping in a frying pan or wok and heat to a high temperature. Fry the vegetables, stirring continuously. When the vegetables start to brown, add the beef.
When the flour on the beef has cooked, add a few spoonfuls of the reduced sauce, oyster sauce, salt & pepper and continue to stir, making sure the meat and vegetables are coated with the sauce.
Add the curry noodles to the pan for a couple of minutes to cook through.
Serve in a bowl and garnish with coriander leaf.