🍽️ How to Make Zhacai Niurou (Stir-Fried Beef with Mixed Vegetables)

🧆 Ingredients

• 300g beef (sirloin or flank, sliced)
• 200g mixed vegetables (carrot, bell pepper, celery, etc.)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 tablespoons vegetable oil
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Beef:

   • Choose high-quality beef, preferably sirloin or flank, for optimal tenderness and flavor. Look for beef with a bright red color and fine marbling, which indicates freshness and juiciness.
   • Rinse the beef under cold running water to remove any surface residue. Pat dry thoroughly with paper towels to ensure a good sear during cooking.
   • Slice the beef thinly against the grain. Cutting against the grain shortens the muscle fibers, resulting in a more tender bite.
   • In a bowl, combine the sliced beef with soy sauce, Shaoxing wine, and cornstarch. Mix well to coat each piece evenly. Let the beef marinate for at least 10 minutes. The cornstarch helps lock in moisture, while the wine and soy sauce add depth of flavor.

2. Preparing the Mixed Vegetables:

   • Select a variety of fresh vegetables such as carrot, bell pepper, and celery. For best results, choose vegetables that are firm and brightly colored, indicating freshness.
   • Wash all vegetables thoroughly under running water to remove dirt and pesticides. For root vegetables like carrots, use a brush to scrub the skin if not peeling.
   • Trim and peel as needed. Slice all vegetables into uniform strips or bite-sized pieces. Uniformity ensures even cooking and a pleasing texture in the final dish.
   • Pat the vegetables dry with a clean towel or paper towels. Excess moisture can cause the oil to splatter and may lead to steaming rather than stir-frying.

3. Stir-Frying the Beef:

   • Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
   • Add the marinated beef in a single layer. Let it sear undisturbed for a few seconds to develop color, then stir-fry quickly, tossing and turning the beef until it is just cooked through and no longer pink. This should take about 1-2 minutes.
   • Remove the beef from the wok and set aside. Do not overcook, as beef can become tough and dry.

4. Cooking the Vegetables and Aromatics:

   • If needed, add the remaining tablespoon of oil to the wok. Heat until shimmering.
   • Add the minced garlic and ginger, stirring constantly for about 10 seconds until fragrant but not browned.
   • Add the prepared mixed vegetables. Stir-fry over high heat, tossing frequently to ensure even cooking. Cook until the vegetables are crisp-tender and vibrant in color, about 2-3 minutes. Avoid overcooking to preserve their crunch and nutrients.
   • If the wok becomes too dry, you can sprinkle a few drops of water to create steam and help cook the vegetables evenly.

5. Combining and Final Seasoning:

   • Return the cooked beef to the wok with the vegetables. Add the oyster sauce and salt to taste.
   • Stir-fry everything together for another 30-60 seconds, ensuring the beef and vegetables are well combined and coated in the sauce.
   • Taste and adjust seasoning if necessary. For extra flavor, you can add a dash of white pepper or a splash of sesame oil at the end.
   • Transfer immediately to a serving plate. Garnish with extra fresh vegetables or chopped scallions if desired.

Additional Tips for Success

• Ingredient Prep: Have all ingredients measured, sliced, and ready before you start cooking. Stir-frying is a fast process, and preparation ensures nothing is overcooked or burned.
• Beef Tenderness: Always slice beef against the grain and marinate with cornstarch for the best texture.
• Vegetable Selection: Use a colorful mix of vegetables for visual appeal and balanced nutrition. Popular choices include carrots, bell peppers, celery, snow peas, and baby corn.
• Heat Control: Maintain high heat throughout the stir-frying process to achieve a crisp texture and vibrant color.
• Serving: Serve the dish immediately after cooking to enjoy the best texture and flavor. Leftovers can be refrigerated and reheated, but the vegetables may lose some crispness.

💡 Tips

• Slice beef against the grain for tenderness.
• Use a variety of fresh vegetables for color and nutrition.
• Do not overcook beef to keep it juicy.
• Serve immediately for best texture.
• Prep all ingredients before cooking for efficiency.
• For extra flavor, add a splash of sesame oil at the end.