Beef Flank Stirfry
Stir Frying can be one of the tastiest meals if you cook it correctly. I've had stir fry that has ended up soggy with little life left in my vegetables.
I finally figured out that I was either using too low heat or I was using a protein that needed to be cooked separately from my vegetables. Chicken is one of those for me.
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Flank steak, whether beef or bison cook so quickly that as long as your heat is up high enough, there is no need to spend a lot of time separately cooking. I prefer the control so this is a step I don't skip.
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This recipe is adaptable for any protein you choose to add or none at all.
A quality wok can make your stir fry experience a great one due to its high heat retention.
Ingredients:
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2 pounds flank steak, sliced thinly across the grain
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2 Tbs. Tamari or Soy Sauce
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4 Tbs. Sesame Oil (Olive Oil is acceptable)
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(Use 2 Tbs. oil and the ginger to marinate beef for 30 min.)
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1 Tsp. Fresh Ginger, Grated or Powder
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(see above)
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1 Tsp. Crushed Red Pepper
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1 Cup Crimini or White Mushrooms
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1 Cup Broccoli
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1 Red Bell Pepper, julienned
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1 Medium Yellow Onion, Sliced Thin
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1/2 Cup Julienned Carrots
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Handful Snowpeas
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1 Cup Bean Sprouts
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1 Tsp. Sea Salt
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1/2 Tsp. Pepper
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Sprinkle of Sesame Seeds
Directions:
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Marinate beef in 2 Tbs. Sesame Oil, 2 Tbs. Tamari or soy and ginger for 30 minutes or more.
Quickly flash cook beef for 1-2 minutes, set aside.
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Heat remaining oil on medium high heat and saute all vegetables other than bean sprouts for approximately 5-7 minutes.
Add the meat and sprouts and cook just long enough to heat sprouts. Plate and sprinkle with sesame seeds.
It is my experience that when the food is chopped smaller prior to cooking or even while eaten, there is a better sense of flavor.
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I like to add 1-2 Tbs. Wasabi Mustard to this dish. Do be warned, we're a spicy, garlic loving family!
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Makes about 6 servings