Monday, July 8, 2013

Beef Stir Fry

  • Flank steak strips cut thinly for stir fry.
  • Kohlrabi pealed, sliced and quartered
  • Yellow Squash sliced and quartered
  • Zucchini sliced and quartered
  • Red Pepper diced.
  • 2 T of Extra Virgin Olive Oil

Stir Fry Sauce Ingredients:
  • 2/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/3 cup rice wine
  • 3 1/2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 1/4 cup water
      1.  Make the Stir Fry Sauce:
  • In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. 
  • Dissolve the cornstarch in 1/4 cup water.
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  • Add the soy sauce mixture; bring to a boil.
  • Reduce heat to medium and cook for 1 minute.
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
      2.  Place your stir fry beef strips and place in all but 2 T of the Stir Fry Sauce. 
           Let marinade for close to  5 minutes then place into hot pan and cook.
      3. Clean vegetables and cut while the beef is cooking.

      4. Once the beef has been cooked remove from pan and place in bowl.
      5. Add the Extra Virgin Olive Oil to the pan and then the Broccoli and Kohlrabi for nearly 3 minutes.
          Stirring often.
 I love the vibrant colors in the pan!
       6. Add the remaining veggies and cook for another 2-3 minutes stirring frequently.
      7. Next add the meat back into the pan and the 2 T of Stir Fry Sauce and stir.  
I typically serve with white rice.

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