Beef Stir Fry

Chinese take out is a favorite in our house!  But in an effort to save money, I have been on a hunt for recipes that replicate the flavor from our favorite Chinese restaurants.  We had a hit with the Sweet & Sour chicken, and this one is another winner!!   This recipe is flexible and can substitute your favorite veggies and can even use chicken or pork!

Another bonus is this comes together quick, so it's perfect for a weeknight meal.  It's also really easy to prep ahead of time by chopping your veggies the day before and marinating the meat earlier in the day.

 

Ingredients

1-1/2 pound Flank Steak, trimmed of fat and sliced very thin against the grain **Putting the steak in the freezer for 30 minutes prior to cutting makes this step much easier!

1/2 cup Low Sodium Soy Sauce

3 Tbsp Sherry Or Cooking Sherry

2 Tbsp. brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed
4 oz. shredded carrots
1/2 onion, sliced
2 c. broccoli, chopped

5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal

Salt As Needed (use Sparingly)

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

 

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add vegetables and stir for 2-3 minutes seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.

Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.)

Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the vegetables. Stir over high heat for 30 seconds, then turn off heat.

Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice