Sunday, October 2, 2011

Beef Stirfry with Veggies's Chinese for dinner.  I love Chinese food.  A few years ago my Sweetie Pie gave me a wok and two Chinese cookbooks for Christmas.  One book turned out to be awesome and is now dog eared.  I think it's called the Thousand Recipe Cookbook (it's listed on the side under favorite cookbooks).  Anyway back to dinner.

Before we start let me say that this recipe can be changed based on tastes.  The great thing about stir fry is, you start with a basic recipe and the stir fry technique and go on from there.  Unlike baking, it's not science!

Beef Stir fry with Veggies

Marinade:  (not my recipe so here is the basis, you can figure out the measurements)
  3 parts soy sauce
  1 part sherry (or rice wine if you can find it)

My part of the recipe:
  1 lb. stir fry cut beef
   3 cups hot cooked rice
  2 large carrots, cut into thin coins
  1/2 onion, cut into chunks
  1/2 bell pepper, cut into chunks
  2 green onions, diced
  2 cups broccoli florets, cut into small pieces, not tiny about the size of a nickel or quarter
   3 Tbls. oil, divided

1) Mix marinade in a bowl, add beef.  Toss to coat.  Cover with plastic wrap and refrigerate for 1-3 hours.
2) Prepare and chop all veggies.  Once you start cooking you will not have time to cut anything up.  It must be ready to go.
3)  Heat wok or large pan to HIGH.  Add 2Tbls of oil.  Swirl around pan to coat.
4)  Stir fry onions and peppers for 2 minutes.  Add beef, reserve marinade, stir fry about 5 mins.  Until the beef is cooked through.  Keep stirring.
5)  Remove beef and veggies with tongs and set aside.   There should be a little liquid left, not to much.  If a lot of liquid has accumulated pour it into a bowl.  You can use it later.
6)  Add 1 Tbls. oil and heat.
7)  Add green onions and carrots.  Stir fry 1 minute.  Add broccoli and stir fry.  Pour the reserved marinade into the wok.  Stir fry a few times then cover with the lid.  Let cook for 5 minutes, or until the veggies are cooked to desired tenderness.  I like mine crunchy.

Serve with hot rice and egg rolls.

It is surprisingly easy and quick to make.  Bottled sauces can be used instead of the marinade.  Leftovers make great fried rice the next day.  Of course, we didn't have any left over.

Happy cooking

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