Beef stir fry

Robert Gonzal
Robert Gonzal @robert
Vancouver BC

It's hard to make a good stir-fry without a wok (which I don't have). So instead, I fry everything separately in a hot pan and bring it all together at the end with the sauce.

Beef stir fry

It's hard to make a good stir-fry without a wok (which I don't have). So instead, I fry everything separately in a hot pan and bring it all together at the end with the sauce.

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Ingredients

20 minutes
4 to 6 servings
  1. 1broccoli crown, cut into bite-sized chunks
  2. 1large carrot, thinly sliced
  3. 1large red pepper, thinly sliced
  4. 250 gwhite mushrooms, thinly sliced
  5. 450 gbeef flank steak, thinly sliced
  6. 1onion, thinly sliced
  7. 5 clovesgarlic, thinly sliced
  8. 1thumb-sized nub ginger, cut into matchsticks
  9. 1heap tsp cornstsrch
  10. 4 tbsphoisin sauce
  11. 1 tbsprice wine vinegar

Cooking Instructions

20 minutes
  1. 1

    Put a large nonstick pan on the highest temp it can take. Add a large splash of veg oil. Once hot, add the broccoli and fry about 2 minutes until it's softened but still crisp, with some scorched bits. Remove the broccoli to a plate.

  2. 2

    Repeat the above step with the carrot, then red pepper, then mushrooms.

  3. 3

    Add another splash of veg oil to the pan and sear the beef. Once no pink remains, add the onion, garlic, and ginger and fry 1 minute. Sprinkle in the cornstarch and give everything a stir.

  4. 4

    Combine the hoisin and rice vinegar, along with several grinds of freshly cracked black pepper. Pour it into the pan. Add 1/2 cup cold water and stir until the sauce thickens. Return all the veg to the pan and toss. Serve with freshly steamed rice.

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Robert Gonzal
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Vancouver BC
Married dad of 1. Food fanatic. Chef's Table addict. The kitchen is my happy place.
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