I’m always looking for easy weeknight meals, and this beef stir fry fits the bill nicely. Marinating the beef actually takes longer than making the dish once the beef is ready to cook. I like to take the 30 minutes while the beef is marinating to prepare my mis en place. About twenty minutes into the marinating process, I start the rice so it will be ready at the same time as the stir fry. I took a shortcut in using a frozen Asian medley vegetable blend to add to the peppers, which saved me a good amount of prep time.
I altered the original recipe, which was actually called “Beef with Peppers”, by replacing the water with orange juice and adding flavor to the marinade with extra garlic and ginger. This stir fry would also be great with chicken or even shrimp, and it’s perfect for an evening when you don’t have a lot of time or energy to make something more involved.
adapted from The Everything Chinese Cookbook by Rhonda Lauret Parkinson
Notes: In place of the frozen vegetables, you can substitute 1 cup each of broccoli florets, baby corn, and carrot slices, steaming them slightly before adding to the stir fry.
Ingredients
1 lb. beef, such as eye of round or any suitable steak, sliced thinly across the grain
2 Tbsp. dark soy sauce
2 Tbsp. rice vinegar
1 tsp. sesame oil
1 Tbsp. cornstarch
1 red bell pepper
1 bag of frozen mixed vegetables (broccoli, carrots, and baby corn or similar mix)
1/4 cup fresh squeezed orange juice
2 Tbsp. soy sauce
2 tsp. sugar
4 Tbsp. canola or peanut oil
4 garlic cloves, sliced
1 inch piece fresh ginger, sliced
Directions
1. Mix beef with dark soy sauce, 1 Tbsp. rice vinegar, sesame oil, 2 garlic cloves sliced thinly, 1/2 inch fresh ginger sliced thinly, and cornstarch (add last) in a ziploc bag or other airtight container. Marinate for 30 minutes.
2. Meanwhile, remove seeds from the red pepper and cut into thin strips, about 2 to 2 1/2 inches in length. Cook the frozen vegetables according to package directions and set aside.
3. In a small bowl, whisk together the orange juice, 1 Tbsp. rice vinegar, soy sauce, and sugar.
4. Add 2 Tbsp. oil to preheated skillet or wok. Add 2 sliced garlic cloves and 1/2 inch of thinly sliced fresh ginger and stir fry briefly, until the garlic barely begins to brown. Remove from the oil immediately. Add the beef and stir fry in batches until it’s browned. Remove and set aside.
5. Wipe the skillet or wok clean with a paper towel. Add 2 Tbsp. oil and, when the oil is hot, add the red pepper. Stir fry briefly and add the cooked vegetable mix. Add the orange juice mix and bring to a boil. Add the beef back into the mix and heat through. Serve hot over rice.
Posted in Food, Main Dishes, Quick and Easy | 1 Comment »
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posted: July 22nd, 2010 at 5:04 pm