Chinese Beef and Vegetable Stir-fry
I’m very excited to launch my new food blog with one of my favorite dishes; Chinese beef and veggie stir-fry. It’s not only tasty and healthy but also quick, easy and inexpensive to make.
INGREDIENTS
- 2 lbs top round sliced into 1/2 inch wide and 2-3 inch long strips
- 1/2 cup soy sauce
- 1/2 cup beef stock
- 1 tbsp grated ginger
- 2 cloves garlic, sliced
- 1 tbsp organic cane sugar
- 2-4 tbsp peanut oil
- 1 each red and green bell pepper sliced into 1/2 inch wide and 2-3 inch long strips
- While I use bell peppers in this recipe you can also use mushrooms, scallions, summer and yellow squash, broccoli, or any other veggie of your choice.
- 1 medium red onion, cut in half and then sliced lengthwise
- 1 tbsp corn starch
- 2 cups brown basmati rice
- 4 cups water
DIRECTIONS
Preparation:- Prepare the beef: place the strips of beef into a non-reactive container such as glass baking dish; you can also place them into a resealable plastic bag.
- Prepare the marinade: combine the soy, stock, ginger, garlic, and sugar; mix well.
- Marinate the beef: pour half of the marinade over the beef strips; mix well and place in the fridge for at least 4 hours; overnight even better. Reserve the other half of the marinade to use to make the sauce later.
Cooking:
- Cook the rice first: the rice will take some time so start this first; follow the instructions per the brand you use but the general rule of thumb for cooking brown rice is to use 2 cups of water for every cup of brown rice; bring to a boil then reduce to a simmer; cover and cook for about 45 minutes to one hour. Personally, I use a rice cooker; it’s convenient and consistent.
- When the rice is cooked start the stir-fry:
- combine the reserved marinade with the cornstarch; mix well to remove any lumps of cornstarch; set aside.
- strain the marinated strips of beef of excess marinade.
- heat a wok or large skillet over medium-high heat; add peanut oil; when oil just starts to smoke add beef to the wok, stir well and cook for about 5 minutes; remove from wok.
- add veggies to the wok and stir-fry for about 3-4 minutes; return cooked beef to wok; add the marinade/cornstarch mixture to the wok, mix well, cover and cook for 3-5 minutes.
- Serve immediately over brown basmati rice. Enjoy!
ENJOY!
Chinese Beef and Vegetable Stir-fry
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