Tuesday, December 14, 2010

Stir-fry Beef & Snow Peas

Marinated beef full of chinese flavors that you can make ahead and simply stir-fry when you are ready to eat. A recipe my mom used to make for my family growing up by Kathy Johnston.
Serves 4 - 5.
  • 1 1/2 lbs. Beef Top Round Steak, thinly sliced
  • 3 slices Ginger Root, minced
  • 2 tbsp Soy Sauce
  • 2 cloves Garlic, minced
  • 3 tbsp Oyster Sauce
  • 2 tbsp Olive Oil
  • 2 tbsp Aji-Mirin, Sweet Cooking Rice Wine
  • 2 tsp Corn Starch
  • 1 tsp Salt
  • 4 tbsp Water
  • 2 tsp Sugar
  • 1/4 tsp Sweet Chili Sauce (more if you want it spicy)
  • 1 tsp Worcestershire Sauce
  • 2 cups White Rice, steamed
  • 2 stocks Celery, diagonal sliced
  • 1 Carrot, diagonal sliced, then halved
  • 1/2 Yellow Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 1/2 cup Water Chestnuts
  • 1 1/2 cups Snow Peas, tips cut off
  1. In a large bowl, mix all ingredients, excluding stir-fry vegetabls, till meat is coated.
  2. Cover in plastic wrap and refrigerate for 30 - 60 minutes to marinate.
  3. Heat wok over high heat with 1/2 cup Olive Oil.
  4. Add meat and marinade, cook about 4 minutes or until meat is almost no longer pink, remove and set aside.
  5. Add veggies to wok with 2 tbsp olive oil and 2 tbsp marinade sauce from beef, cook veggies till crisp-tender, about 5 minutes, stirring frequently.
  6. Return meat and sauce to wok, cook 2 - 3 minutes more or until meat is done.
  7. Pour over white rice and serve family style.

No comments:

Post a Comment