Beef Stir Fry
For a quick weeknight meal, it is hard to beat a good stir fry. It is also a good way to use a variety of vegetables that may be coming out of your garden. You can use any meat you prefer as well. I personally like using chipped steak, because it is sliced thin which allows it to cook quickly. While the cut of meat does not matter, the marinade does. This is an essential step to create tender juicy slices of meat for your stir fry. Follow this recipe and you will have a quick meal that tastes better than take-out, and uses fresh ingredients that you can choose yourself.
Preparing The Meal
Start by combining the marinade ingredients in a bowl. Add the chipped steak to the marinade and mix to combine. Set aside while you prepare all of the vegetables.
Next, heat your cooking oil in a large, heavy pot until it reaches 275°F. Add 1/3 of the meat to the pot, separating the slices as soon as they are placed in the oil. Cook for about 1 minute, and remove from the pot with a slotted spoon, and place in a bowl. Continue cooking the rest of the meat in batches the same way.
When all of the meat is cooked, pour the oil out of the pot, making sure to save it for later use. Add 3 tablespoons of the oil back to the pot, and heat over high heat until shimmering, and light wisps of smoke come off the pan. As soon as the pan is ready, add your peppers, onions, carrots, mushrooms, and broccoli. Cook stirring constantly for 2 minutes. Next add the squash, garlic, and ginger and cook for another minute, continuing to stir constantly. Add the chipped steak back to the pan and cook for 1 to 2 minutes more, stirring constantly. Pour in the soy sauce and cook for 30 seconds while stirring to combine. Remove from the heat and stir in the sesame oil.
Serve immediately over noodles or rice, and sprinkle toasted sesame seeds over everything.
2 Tablespoons Cooking Wine
3 Tablespoons Soy Sauce
1/2 Teaspoon Kosher Salt
1 Tablespoon Cornstarch, Mixed With 2 Tablespoons of Water
1 Pound Chipped Steak
1 Small Summer Squash, Quartered and Sliced
8 Ounces White Button Mushrooms, Sliced
1 Large Carrot, Peeled and Cut Into Rounds
1/2 Medium Yellow Onion, Sliced
6 Ounces Broccoli, Cut Into Small Florets
1 Bell Pepper, Sliced
2 Fresh Chile Peppers, Sliced (Optional)
3 Cloves Garlic, Minced
1 Tablespoon Fresh Ginger, Minced
1 Tablespoon Soy Sauce
2 Teaspoons Sesame Oil
1 1/2 Cups Cooking Oil
Udon Noodles or Rice
Toasted Sesame Seeds