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Tag / stirfry

Sometimes all you want is a dish with meat with some vegetable on rice, one that is nicely marinated, full of flavor, and hits your requirement of protein, carb, fiber, and all that jazz. If that sounds like your kinda thing, let’s get on with how you can prepare this version of stir fry beef bento that I came up with.

stirfry beef bento recipe, the ingredients
stirfry beef bento recipe, the ingredients

The recipe is fairly simple, but does call for good quality beef slices. Here I use some Australian beef, but the same recipe can also be substitute with lamb slices, or even chicken slices as well.

Here are the ingredients:

  • 200 gram beef slices
  • 1 teaspoon oyster sauce
  • 1 teaspoon dark soya sauce
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1 cap of shaoxing wine (optional)
  • black pepper
  • 2 red/green chili, slices
  • 6-7 cloves of garlic, chunks
  • 1/2 onion, slices
  • 2-3 stalks of spring onion, cut to 2-3 inches
  • 1 tablespoon cooking oil

Cooking instructions:

  • marinate beef slices with all the sauce and sugar
  • heat up frying pan with cooking oil
  • fry garlic and onion till fragrant
  • add chili & spring onion, add sprinkle of salt
  • once 80% cooked, add in marinated meat
  • don’t over cook the meat, takes only 1-2 minutes to ensure all sides of meat is brown, and you’re done
  • serve on steamed rice
  • optional – add onsen egg

add an onsen egg to complete the bento
add an onsen egg to complete the bento

Preparing and cooking this dish takes perhaps 20-30 minutes, and it probably lasts all of 10 mins or less on the dining table. Love the combination of sweet, salty, umami, and spiciness from all these ingredients. Lovely for a quick afternoon lunch. Try it!

It’s time for another recipe sharing session. This time it’s seafood – fried prawns with soya sauce, a simple to prepare and yet pretty luxurious dish (just because prawns are so expensive these days).

I had some prawns in hand thanks for mom who actually works in a market, and since I ran out of asam to make my favorite nyonya style sam prawn, I went online to look for something simple to prepare, and landed on this fried prawns with soya sauce recipe from Babe KL. I know Babe KL & Capt’n Hook personally and was sure that her recipe wouldn’t go wrong.

trim off all sharp edges, add pepper, salt, corn starch
trim off all sharp edges, add pepper, salt, corn starch

Anyway, here are the ingredients you need:

  • big prawns, I had XL prawns, bigger the better
  • 1 bulb garlic – chopped
  • 2 inches ginger – cut into stripes
  • 2 tablespoon corn starch
  • salt & pepper
  • 1 tablespoon worchestershire sauce
  • 2 tablespoon dark soya sauce
  • 1 tablespoon soya sauce
  • a couple stalks of spring onion
  • cooking oil

cook the prawns and place it aside
cook the prawns and place it aside

Prawn preparation steps:

  • trim off the all appendages of the prawns with a scissor
  • clean and pad dry the prawns with paper towels
  • marinate prawn with salt, pepper, and cover with corn starch
  • heat up some cooking oil and fry prawns till reddish (2-3 minutes)
  • set prawns aside

ginger, then garlic, then prawns, and all the sauces, finally spring onion
ginger, then garlic, then prawns, and all the sauces, finally spring onion

Remaining steps:
  • heat up oil (or just use the remaining from frying prawns)
  • fry ginger for a minute, then add garlic (because it takes longer to cook ginger)
  • when garlic & ginger starts to turn golden, add in the prawns
  • add worchestershire sauce, soya sauce, and dark soya sauce
  • stir fry till fragrant
  • add green onion and stir a little more just prior to serving

there you go, classic fried prawns with soya sauce
there you go, classic fried prawns with soya sauce

So there, the dish really turned out pretty well, I actually wished that we had put in even more garlic & ginger cos they really brought out the taste of the prawns and went well with rice. For those who likes it a little sweeter, feel free to add a teaspoon of sugar too.

For more recipe from yours truly, click on my cooking category.