Beef and vegetable stir fry, rather simple actually – though it would have tasted better if I didn’t try to cheat. Not that it tasted bad. Just not as good as it could have.
The really cool part about this stir fry is that it takes about 20 minutes. So, perfect for a week night when you don’t have a lot of time. Serve it up with some steamed rice.
I’m going to start something new with the new year. I’m going to put the recipe in my post instead of a separate page. Tell me how you like it?
Here’s the ingredients:
1 lb Steak, sliced thin – the recipe says sirloin, I used a cheaper “every day” steak. I also used the same amount that I would have if I was just grilling it up for the two of us.
1 tbsp Cooking oil – the recipe suggests peanut or vegetable, I used canola and it tasted just fine.
3/4 c water
3 tbsp soy sauce
3 tbsp hoisin sauce
1 tbsp cornstarch
1 tsp dark sesame oil
8 shitake mushrooms, stems removed and sliced thin – I took some help from the store and bought the ones that were packaged and sliced already.
1 c baby corn – or a can of corn kernels
8 oz of asparagus, cut in to 1 inch spears. Use fresh. Trust me. Canned gets mushy.
1 c sugar snap peas or snow peas and 1/2 c red bell pepper strips – I used a bag of frozen stir fry veggies… I’m thinking use the fresh stuff and add what you like.
1/2 c cherry tomato halves
Whisk together the water, soy sauce, hoisin and cornstarch. Set aside.
Heat the oil over medium high heat in a large pan or wok. Put in the steak and cook until just medium. Remove from pan and set aside, but keep the juices and oil.
Add sesame oil, mushrooms and corn, cook and stir until mushrooms are tender and corn is heated through. Add asparagus, snap peas and bell peppers, cook and stir until crisp-tender.
Return beef and juices to skillet. Stir sauce mixture and add to pan, along with tomatoes. Cook and stir 1 minute or until heated through and sauce has thickened. Serve over rice
I got this from my Thai Cooking book. See my bibliography.