Tuesday, January 14, 2014

An Amazing Beef Stir Fry

The secret of stir frying is basically working on high flame with a very hot but relatively stick free pan or wok.  By saying a relatively stick free wok we do not mean one of those stick free pans with the coating but we mean a well seasoned wok or a cast iron 12 inch frying pan.  The hard anodized aluminum can work well too because it can take high temperature cooking well.  To cook on high flame technically allows you to get a good sear on the meat and vegetables and not overcook them.   Here is an amazing beef stir fry recipe that my family loves and is a favorite in the house.   Basically the beef strips are marinated in soy sauce, vinegar, honey and ginger then fries up quickly with the garlic, some chile, and more ginger because we love them. Finally top it with cilantro and serve over rice.  Quick and easy, it can be your special for tonight.


The recipe can yield at least four to six servings.  It is very quick, easy and very delicious.


For the marinade:
  • 2 Tbsp rice vinegar, please choose the unseasoned one
  • 5 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 Tbsp ginger, please peel and mince
  • 1 teaspoon chile pepper flakes
  • 1 teaspoon ground cumin
Beef and stir-fry:
  • One and one fourth to one and one half pound top sirloin steak
  • 1 Tbsp cornstarch
  • 2 Tbsp vegetable oil (preferably peanut)
  • 1 Tbsp sesame oil (optional)
  • 3-4 green onions, please cut them diagonally into 1/2-inch sizes including the greens
  • 2 cloves garlic, thinly sliced
  • 2-3 hot chiles, please use red serranos, remove seeds and slice
  • 1-inch ginger cut, peeled, cut lengthwise into matchstick shapes
  • 1/2 cup cilantro, loosely packed and chopped 

  • On marinating the beef, chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut into thin slices.  Please slice the steak crosswise in 1/2-inch thick slices then cut each slice lengthwise into strips.  Make bite size pieces.
  • To prepare your marinate, whisk together all the marinade ingredients in a medium size mixing bowl. Add the beef in with the marinade and toss to combine and coat and let it sit for at least 30 minutes or up to 4 hours in the fridge if you have enough time.
  • In a small coffee cup, mix the cornstarch with 2 tablespoons of cold water and stir to make slurry.
  • Begin frying by heat the oil in a wok or a large sauté pan over high flame on your American stove until it is nearly smoking. 
  • As the oil is heating up, pat the beef dry and separate it into small batches.  Now working in batches, sauté the beef until just brown outside but are still rare on its inside no more than one minute for each batch.  Transfer beef to a bowl and reserve.
  • When done frying all the beef put the chiles and garlic into the pan and stir fry for 30 to 45 seconds.
  • Then add the julienned ginger and cook for 30 to 45 seconds more.
  • Then drop back the beef to the wok and stir constantly to combine the ingredients.
  • Then add the cornstarch slurry.
  • Plus add the scallions and mix everything together. Cook for another one minute.
  • Please turn the heat off at this point and sprinkle the cilantro over the dish.
  • Serve this beef stir fry at once with hot steaming white rice.

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