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Stir Fried Beef With Vegetables

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  Reduced-sodium soy sauce 2 Tablespoon
  Dry sherry/Rice wine 1 Tablespoon
  Lean round steak 3⁄4 Pound, trimmed and thinly sliced
  Asparagus 1 Pound, trimmed and cut into 1 1/2-inch lengths (1 Bunch)
  Carrots 3 Large, thinly sliced
  Water 2 Tablespoon
  Asian sesame oil 1 Teaspoon
  Cornstarch 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Peanut oil 3 Teaspoon
  Scallions 4 , minced (Use Both White And Green Parts)
  Garlic cloves 2 Large, minced
  Minced peeled fresh ginger 1 Tablespoon
  Fermented black beans 1 Tablespoon, rinsed and chopped

1. Combine 1 tablespoon of the soy sauce and the sherry in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate 10 minutes.
2. Meanwhile, bring 1 inch of water to a boil in a large, heavy nonstick skillet. Add the asparagus and carrots; cover and simmer until barely crisp-tender, about 5 minutes. Drain in a colander under cold water to stop the cooking; set aside.
3. To prepare the flavoring sauce, whisk together the water, the remaining 1 tablespoon soy sauce, the sesame oil, cornstarch, sugar, and pepper in a small bowl; set aside.
4. Wipe out the skillet and return it to the heat; let it get very hot. Swirl in 2 teaspoons of the peanut oil. When the oil is just beginning to shimmer, add the beef. Stir-fry until browned on the edges but still pink in the center, about 2 minutes. Transfer the beef and pan juices to a heatproof bowl and keep warm.
5. Return the skillet to the heat; let it get very hot. Swirl in the remaining 1 teaspoon of peanut oil. When the oil shimmers, add the scallions, garlic, ginger, and black beans. Stir-fry until fragrant, 30 seconds. Add the reserved cooked vegetables and stir-fry until tender, about 6 minutes. Stir in the beef and its juices, then the flavoring sauce. Stir-fry until heated through, 2-3 minutes more.

Recipe Summary

Main Dish
Stir Fried

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