Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 170 gm skirt steak beef
- 1 clove garlic, minced
- 1 stalk (about 95 gm) celery, julienned
- 1 (80 gm) carrot, julienned
- salt, to taste
- 2 Tbsp salt-reduced chicken stock
- sesame seeds, for garnish
- 1½ tsp light soy sauce
- ½ tsp sugar
- 1 tsp corn flour / corn starch
- 2 tsp sesame oil
- ½ Tbsp Dijon mustard
- ½ tsp English hot mustard
- 2 tsp water
- ¼ tsp sugar
- Mix all the ingredients of mustard sauce. Set aside.
- Slice beef across the grain. Mix with marinade well. Set aside for 20 minutes.
- Heat oil in a frypan over medium-high heat. Saute garlic. Add celery and carrot. Stir to combine. Pour in chicken stock. Cook and reduce the stock by half. Season with salt. Set aside.
- Add more oil in the frypan. Place beef in one layer without overlapping. Cook until colour changes. Flip to another side. Cook until colour starts to change. Toss back celery and carrot. Quickly combine. Stir in the mustard sauce. Garnish with sesame seeds. Serve immediately.
- If you’re into spicy food, increase the amount of it according to personal preference.
- When it comes to stir-frying beef, I find it’s best to place beef in one single layer in a hot pan, like cooking a piece of beef steak, without flipping it restlessly. To get the best results, finish cooking one side, then the other side, until it’s cooked until 80% doneness. Immediately stir in other vegetables. The beef won’t be overcooked then.
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