Salteado de Carne
Main35 min4 porcionesFácilSobre esta receta
Un clásico confiable de salteado de carne cargado de verduras crujientes y coloridas, y tiernas tiras de carne en una salsa sabrosa y brillante. Esta versión amigable para la cocina del hogar utiliza simples ingredientes de despensa y una confiable sartén o wok para entregar un sabor digno de restaurante en menos de 30 minutos. Perfecto para noches de entre semana ocupadas, es fácil de personalizar con las verduras que tengas a mano.
Instrucciones
- 1
Place the sliced beef in a mixing bowl. Add the soy sauce, cornstarch, sesame oil, and baking soda. Toss well to coat every strip evenly. Let the beef marinate at room temperature for at least 15 minutes (or up to 30 minutes). The baking soda is the secret to restaurant-style tender beef — don't skip it.
- 2
In a small mixing bowl or measuring cups, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, beef broth, sesame oil, and red pepper flakes (if using) until the cornstarch is fully dissolved and no lumps remain. Set aside — the sauce comes together fast once cooking starts, so have it ready to go.
- 3
Heat a large wok or wide skillet over ^[high heat] until it just begins to smoke. Add 1 tablespoon of the vegetable oil and swirl to coat. Add the broccoli florets and yellow onion, stir-frying for 2–3 minutes until the broccoli florets is bright green and slightly tender but still has a bite.
- 4
Add the red bell pepper and snap peas. Stir-fry for another 1–2 minutes until just tender-crisp. Transfer all the vegetables to a plate and set aside.
- 5
Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the garlic and green onions and stir-fry for 30 seconds until fragrant.
- 6
Add the marinated beef to the wok in a single layer. Let it sear undisturbed for 1 minute to develop color, then stir-fry for another 1–2 minutes until just cooked through and no longer pink.
- 7
Return the cooked vegetables to the wok with the beef. Give the sauce a quick re-whisk (the cornstarch settles), then pour it over everything. Toss and stir-fry constantly for 1–2 minutes until the sauce thickens, turns glossy, and coats the beef and vegetables evenly.
- 8
Remove from heat immediately. Serve the stir fry hot over steamed rice. Garnish with sliced green onions and toasted sesame seeds. Enjoy right away for the best texture.
