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.
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