Oriental Beef Stir-Fry
Turn your round, chuckeye, or flank steak
into a tender, tasty stir-fry. Prepare the marinade the night
before. This recipe may also be used with shorter marinate time
on sirloin or other premium steak.
Stir-fry is a great way to stretch meat,
creating a quick, family meal that incorporates meat,
vegetables, and grains.
Stir-fry cooking goes very quickly,
typically taking less than 10 minutes to complete the dish,
once you start to cook. Start cooking your rice before you
begin preparing vegetables. Prepare and chop all vegetables
prior to heating the pan.
1/4 cup rice wine
1/4 cup teriyaki or oyster sauce
2 Tbsp. soy sauce or tamari
1-2 cloves garlic, peeled and smashed
1/2 Tbsp. raw sugar or brown sugar,
optional
1 pound chuckeye, round, or flank steak,
cut into thin strips
oil to cook
prepared vegetables to stir-fry
brown rice
Mix the first 4 ingredients and sugar, if
desired. Pour over steak and marinate overnight, refrigerated,
in a covered stainless steel or glass bowl.
Pour off marinade and reserve. Meanwhile,
heat a wok or large frying pan. Add 1 Tbsp. oil. Add meat and
stir fry until rare to medium-rare (the meat will cook a bit
more in the second step).
Remove meat from pan, wipe clean, add
another tablespoon of oil and stir fry the vegetables. Add
vegetables to the pan according to the time required to cook,
starting with onions and carrots, and ending with fast-cooking
greens and water chestnuts. Return meat and reserved marinade
to the pan toward the end of the cooking time.
Serve with hot, steamed rice.
Stir-Fry Vegetable combos popular in our
house:
garlic, onion, green beans, mushrooms
garlic, leek, carrot, kale, spinach
garlic, leek, snow peas, water chestnuts,
spinach
other vegetables to include: chinese
cabbage, bamboo shoots
Stir-fry vegetables should ALWAYS be
fresh, with the exception of water chestnuts and bamboo shoots
Have fun, be creative! No two stir-fries
need be the same.
