Thursday, March 29, 2007

Beef Stir-Fry

The problem that I find with stir-fry is that either the sauce that I use is too sweet (such as Soy Vay) or the sauce that I make myself is not too flavorful. But I think I have finally conquered that problem. The following is a recipe that I have adapted from Simply Recipes. The All-Purpose Stir-Fry sauce is fantastic. I highly recommend that everyone try this recipe at least once. Of course, you can substitute any meat/seafood/tofu in the place of the flank steak.

Beef Stir-Fry
Serves 2

2 T vegetable oil
1/2 lb. asparagus, cut into 1 inch pieces
1/2 lb. flank steak, sliced into thin strips
1/2 red bell pepper, julienned
1/2 medium sized onion, sliced
1/2 tsp. red chili flakes
1 tsp. of cornstarch dissolved into 1.5 T of water

Stir Fry Sauce
3 T Soy Sauce
1 tsp. minced ginger
1 small clove garlic, minced
1 green onion, chopped
1/2 tsp. chili oil

1. In a small pot, bring 2 cups of water to a boil. Parboil the asparagus for 2 minutes, then drain and rinse in cold water. Set aside.

2. Prepare the stir fry sauce and set aside.

3. In a wok, heat 1 T of vegetable oil and stir fry asparagus for 2 minutes and then remove and set aside.

4. Add 1 T more of oil to the wok. Add sliced onions and stir fry until slightly soft. Then add beef strips and stiry fry the beef for 2-3 minutes. Add the bell pepper to the pan and toss over high heat until just beginning to wilt, 1-2 minutes.

5. Add the cornstarch mixture and stir-fry sauce to the pan. Cook until the sauce thickens, 1-2 minutes. Return asparagus to the pan and the add the chili flakes. Toss the aparagus so that the sauce evenly coats.

Serve with rice or with a salad. Enjoy!

1 comment:

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