Stir Fry Beef & Vegetables

Stir fry dishes can be really easy if you think in these terms:

Protein, veggies, sauce, speed.

The protein can be beef, pork, chicken, shrimp or tofu.  I typically marinate the protein in some of the sauces I will use for just a few minutes to several hours.  Then, the protein is cooked lightning fast when your wok or saucepan is very hot, and put back in with the veggies and sauce. The veggies have to all be chopped and ready to go.  Cook the ones that take a little longer first (like onion, carrot, broccoli), and the quicker-cooking ones last (mushrooms, cabbage).  Make your sauce with the last cooked veggies, then dump everything back together, adjust flavor and thickness (with dissolved cornstarch), and you are done.

Here is last night’s recipe for stir fry beef with veggies (5-6 entrée portions)

1 1/3 lb steak (I used skirt steak, but you can use any cut that works for you), sliced into ½”x ½” x 2” strips.

4 tbsp vegetable oil (not olive oil) for high temp cooking

4 cups broccoli florets

2 cups sliced onions ( 1 large onion – I use Maui or other sweet onion – sliver them the long way)

2 large carrots, cut into matchsticks

½ head of cabbage, shredded

3 Shiitake mushrooms, stem removed, sliced into ½” strips

1 ½  cup chicken stock (or half white wine / half stock if you prefer)

3 tbsp corn starch, dissolved in warm water, divided

4 cloves garlic, crushed

½’ knob of ginger, minced

2 Fresno (or other mild) chiles, seeded, minced

2 tbsp fish sauce

2 tbsp gyoza sauce (or something with vinegar)

4 tbsp  schezuan sauce, divided

4 tbsp soy sauce, divided


Prepare all veggies and have ready for cooking.  Marinate sliced beef in: 2 tbsp soy sauce, 1 tbsp corn starch, 1 clove garlic, crushed, 2 tbsp schezuan sauce.

Heat wok or deep angle-side 12” saucepan (this is what I use – gets hotter than my wok!).   Keep an 8 qt. stock pot nearby – you will use this at the end.

You will now be cooking 4-5 batches of food, and dumping each pan full into a stainless steel bowl.  Add 1 tbsp of beef, and stir fry 2 minutes until just when red is gone from outside of meat.  Don’t overcook!  The meat will continue to cook while it sits, and will then fully cook when combined with veggies and sauce.  Cook beef in batches – don’t fill up the pan.  Put cooked beef in large stainless steel bowl nearby.

Keep pan hot, add 1 tbsp oil and stir fry onions & carrots, about 3-4 minutes.  Add garlic, ginger and peppers for just the last minute.  Do not burn the garlic!  Turn into bowl with beef.  Add more oil, and stir fry the broccoli, 3-4 minutes.  More oil, stir fry the mushrooms.  Now we make the sauce – the mushrooms will drink it up!  Add fish sauce, gyoza sauce, schezuan sauce, soy sauce (or any Asian flavor combo you like – about ¼-1/3 cup total).  Add 1 cup broth/stock/wine.  Bring to boil, add dissolved corn starch in batches until the sauce is the thickness you like.  Add more broth or cornstarch to adjust.  Put stockpot on stove and heat. To your saucepan with mushrooms and sauce, add cabbage, and stir until just wilted.  Turn into bowl with beef.

Take the whole bowl of food, and dump into heated stock pot.  Raise heat to medium, stir together about 2-3 minutes until everything is hot.  Adjust thickness of sauce if desired.  Add ½ tsp cracked black pepper.


Serve over rice.


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