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Asian Beef Stirfry

I can’t lie . . . this is neither a quick, easy, or heart smart meal. Despite being loaded with vegetables and fiber, it’s also heavy on the sugar. And I can’t tell you which Asian cuisine it comes from . . . most likely Chinese, but with a bit of Korean and Japanese too. It’s our made up version of Asian Beef Stirfry. And every time my guys ask for it, I never hesitate. You can wing it a bit on the vegetables. Our family all loves snap pea, water chestsnuts, red bell pepper, and onion, so those are all “must haves.” On this night, we happened to have a left over yellow squash, so I threw it in too. Decide what’s essential for you and play around, making sure to incorporate plenty of texture and vibrant color.


Asian Beef Sitrfry

8 portaions / prep time : 25 / total time 1:30

INGREDIENTS

  • 1 cup rice
  • 21⁄4 cups water
  • 1⁄2 tablespoon butter
  • 1⁄2 tsp. salt
  • 3 tbsp. olive oil
  • 5 cloves garlic, minced
  • 1 small onion, diced
  • 1 red bell pepper, sliced thin
  • 8 oz. white mushrooms, sliced
  • 1 yellow squash, sliced thin
  • 3 broccoli crowns, chopped
  • 2 carrots, coined
  • 8 oz. sugar snap peas
  • 2 lb. skirt / round steak, sliced thin 15 oz. can baby corn, drained
  • 8 oz. can water chestnut, drained red pepper flakes
  • 1⁄2 cup soy sauce
  • 1⁄2 white vinegar
  • 1⁄2 cup sugar
  • 1 tbsp. dried ginger
  • 1⁄2 tsp. cayenne pepper
  • 2 tbsp. corn starch

EQUIPMENT

  • saucepan
  • wok or large sauté pan serrated utility knife cutting board
  • steamer
  • measuring cup cooking spoon
  • can opener

DIRECTIONS

  • In saucepan, mix in rice, water, butter, and salt.
  • Bring rice to boil. Once boiling, turn down to low and simmer approximately 20 minutes until cooked.
  • When rice is finished, set aside.
  • Coat wok or large sauté pan with 1 tbsp. olive oil and bring to medium heat.
  • While rice cooks, soften garlic and onion in pan.
  • Add red bell pepper, mushrooms, and yellow squash in pan on medium, making sure garlic doesn’t burn. Cook for 5 minutes.
  • In steamer, fill pot with 1” water and turn to high. Once steaming, add broccoli, carrot, sugar snap peas.
  • Once vegetables are steamed (about 7-10 minutes, should be softened but still crisp and bright), add back to wok. Add meat. Turn until meat is cooked to medium-rare (it will continue to cook).
  • Add baby corn, water chestnuts, and pepper flakes.
  • In a measuring cup, mix soy sauce, vinegar, sugar, ginger, cayenne, and corn starch. Mix well.
  • Turn heat to high. Pour liquid over stirfry and stir well as sauce thickens.

Asian Beef Stirfry

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