My kids love anything stirfried. I love it too because it’s one of the easiest meals to prepare. You simply cut up the ingredients, toss them in a wok and voila!
Now. doesn’t that look yummy? The base recipe was adapted from www.simplyrecipes.com/recipes/pork_stir_fry_with_green_onion.
Beef and Vegetable Stirfry
- 1 pound beef (sirloin or tenderloin), cut into strips
- 2 Tbsp light soy sauce
- 1 Tbsp rice wine
- 1 teaspoon sugar
- 1 teaspoon corn starch
- 4 Tbsp peanut oil or other high smoke point oil (canola, rice bran, or grape seed)
- 5 cloves garlic, thinly sliced
- 8-12 scallions/green onions, sliced diagonally into 1 to 2-inch pieces, green and white parts included
- vegetable cut ups (whatever you find in your fridge)
- ground black pepper
- 1/2 teaspoon sesame oil (optional)
- toasted sesame seeds (optional)
- Cut the tenderloin against the grain into thin strips, about 1 1/2 inches long.
- Put the light soy sauce, sugar, rice wine and corn starch into a large bowl and whisk to combine. Add the beef strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.
- Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds. Add the beef strips then season with ground pepper. Stir-fry until the beef is tender, about 90 seconds (longer if using sirloin), stirring constantly.
- Add the veggies. Add the tough ones (broccoli, chayote, etc). As soon as the veggies are tender, add the other vegetables and sliced green onions and continue to stir-fry for another minute, or until the green onions wilt. Turn off the heat and stir in the sesame oil, if using.
- Transfer to a serving platter, then sprinkle with toasted sesame seeds.
- Serve with steamed rice. Enjoy!
- ***Note: You may double or triple the marinade depending on the amount of vegetables you will add.
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