Thursday, December 8, 2011

Chinese Beef & Vegetable Stir Fry

If you are a frequenter of ordering in chinese, toss the take out containers & try this recipe! A while back I posted my version of Chinese chicken stir fry, but this time I used strip beef, & tweaked the sauce recipe a little. Don't get me wrong, I am a frequenter of the bottled teriyaki sauce as a quick fix (Trader Joe's makes 2 unbelievable Kosher sauces- 1. Soyaki 2. Island Soyaki, which is the regular Soyaki but with a twist of pineapple), but tonight I decided to do it from scratch.

You can use any kind of beef/steak, I used strip steak, which is so tender & not tough at all

Chinese Beef & Vegetable Stir Fry
-2 thing NY strip steaks, cut into medium-sized pieces, or chunks if thick
-Garlic powder, salt, and pepper
-Medley of vegetables of your choice (I used celery, carrot, collard greens (cut into ribbons), broccoli (blanched first), broccoli stalk (broccoli's best kept secret! Don't throw the stalk away, cut off the end, and then cut off the "branches" & peel until light green and smooth), orange pepper
-Sesame oil + canola oil
-1/4 cup tamari sauce (preferred brand: San-J)
-2 tsp. toasted sesame oil
-3 tbsp. orange juice
-3 tbsp. honey
-1/2 tsp. lime juice
-Pinch of salt
-1/2 tbsp. garlic powder
-1 tbsp sesame seeds
-2 tsp. cornstarch

-Angel Hair pasta or cellophane noodles
-Garnishes: mango, chopped honey roasted peanuts, scallions

-Blanch the broccoli, or any other tough vegetable that you may be using (i.e. string beans)
-In a large Ziploc bag, add some cornstarch, salt, pepper, and garlic powder. Put the steak pieces in the bag, close, and shake until all coated.
-Heat canola oil in a large saute pan over medium-high heat. When it's hot, place the pieces of meat into the oil and cook for a few minutes on both sides (if it's thin, it really won't take very long).
-In the meantime, combine all the ingredients for the sauce and stir
-Transfer the meat to a glass dish, & add the vegetables to the pan with a little sesame oil, & a pinch of salt.
-Saute 5-6 minutes until vegetables are softened
-Add the meat back in, & then pour the sauce over. Raise the heat to high and toss very well.
-Serve with angel hair pasta, or cellophane noodles, & top with optional garnishes of chopped scallions, honey roasted peanuts, & cubed mango.

It will be sure to please, I can guarantee it :-) Now, if only I could say that in Chinese!


P.S. I could imagine that red pepper flakes would fit in well here, but I am not a fan of them; feel free to add it in though!

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