Oriental Beef Stir-Fry
Stir-fry is a great way to stretch meat, creating a quick, family meal that
vegetables, and grains. Use round, chuck, skirt, flank or sirloin steak for a
tender, tasty stir-
fry. Marinate the beef a couple of hours, or overnight, before cooking.
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
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 top round or flank steak, cut into thin strips
oil to cook
prepared vegetables to stir-fry: Several cups of peeled, sliced and diced
brown rice, optional
Mix the first 4 ingredients and sugar, if desired. Pour over steak and marinate
refrigerated, in a covered stainless steel or glass bowl.
Pour off marinade and reserve. Meanwhile, heat a wok or large frying pan. Add 1
Add meat and stir fry until rare to medium-rare (the meat will cook a bit more
in the second
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,
onions and carrots, and ending with fast-cooking greens and water chestnuts.
and reserved marinade to the pan toward the end of the cooking time.
Serve with hot, steamed rice, if desired.
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: asparagus, pak choy, chinese cabbage, bamboo shoots
Stir-fry vegetables should ALWAYS be fresh, with the exception of water
Have fun, be creative! No two stir-fries need be the same.