BEEF STIR-FRY - TERNERA SALTEADA

El stir-fry o salteado es una manera muy fácil y sana de cocinar la ternera. Normalmente uso los ingredientes que tengo en la nevera y que tienen que ser usados ya. La salsa también se puede variar, y hay muchísimas recetas dentro de la cocina asiática, pero yo normalmente uso el jengibre, el ajo y un poco de chile fresco (opcional) como base.

INGREDIENTES
400 gr de filete de ternera
1 1/2 cucharadita de fécula de patata
aceite de oliva o cacahuete
200 gr champiñones
60 gr de tirabeques
1 pimiento rojo
1 cebolla
1 calabacín
3 cebolletas
2 dientes de ajo, majado
5 cm jengibre, rallado
1 chile rojo, sin semillas, finamente picado
1 cucharada sopera de salsa de ostras
1 cucharada sopera de vino de arroz (o jerez seco)
1 cucharada de salsa de soja
1 cucharadita de aceite de sésamo
1 cucharadita de azucar
1 cucharada de salsa de aceitunas negras y mostaza (black olive & mustard), opcional

MÉTODO

Cortar el filete de ternera en trozos muy finos y poner a macerar durante 30 minutos con la fécula de patata mezclada con 150 ml de agua, un poco de sal y una cucharada y media de aceite de oliva o de cacahuete.

Cortar todas las verduras finamente excepto por los guisantes - cortarles las puntas solo.

Calentar un poco de aceite en un wok (o una sartén grande si no se tiene) hasta que esté caliente.

Añadir el ajo, jengibre y el chile y freír durante 1 minuto.

Añadir el filete de ternera escurrido (reservar el líquido de macerar) y saltear durante un minuto o dos. Sacar del wok y ponedlo en un bol grande.

Añadir la cebolla al wok y saltear durante un minuto o hasta que empiece a caramelizarse. Ponerlo en el bol.

Continuad con el resto de las verduras, añadiendo un poco de aceite al wok si es necesario.

Las verduras aún tienen que estar crujientes, es importante que no se cuezan demasiado.

Cuando las dejamos en el bol siguen cocinándose, por lo tanto tenemos que tener cuidado en no cocerlas demasiado.

Añadir los champiñones y dejarlos hasta que se hayan bebido el agua que desprenden.

Añadir el vino de arroz y freír un minuto más.

Mezclar las salsas de ostras, soja, el aceite de sésamo, el azúcar y la salsa de aceitunas si se usa con el jugo de la maceración.

Poner todos los ingredientes que tenemos en el bol en el wok y mezclar bien.

Añadirle las salsas y saltear hasta que todos los ingredientes estén bien calientes.

Espolvorear con la cebolleta, cortada fina y servir.

SIRVE 4

Comments

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