My family likes stir-fry and I usually have the ingredients on hand for a quick Asian-style sauce. I recently saw this recipe on America's Test Kitchen and decided to try it. I'm really glad I did, because it was easy and really tasty. Plus it made enough food for dinner and lunch the next day. I love it when a recipe can feed the whole family twice. Budget friendly is always a 'good thing'.
Stir-Fried Beef with Peas and Peppers
adapted slightly from Cook's Illustrated
After you brown the meat this dish was really fast, all the veggies are done in under 5 minutes. Don't be afraid by the directions. I typed out all the steps.
Serves about 5 as a main dish with rice
2 tablespoons soy sauce
1 tablespoon sugar, plus an additional 1 teaspoon
12 ounces flank steak, cut the steak into 3 pieces with the grain, then slice thinly across the grain
2 tablespoon dry sherry (optional)
1/2 cup chicken broth
1/4 cup oyster sauce
3 cloves of garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons vegetable or canola oil
4 handfuls fresh peas, sugar snap or snow peas, ends trimmed strings removed
1 medium red bell pepper, cut into thin slices
2 tablespoons water
1 teaspoon corn starch
Combine soy sauce and 1 teaspoon sugar in a bowl. Toss in the sliced beef and marinate for 10 minutes to 1 hour. Whisk remaining tablespoon sugar, sherry (if your using it), broth, oyster sauce, and cornstarch in bowl. Combine garlic, ginger, and 1 teaspoon oil in a different small bowl.
Drain beef and heat 1 teaspoon oil in a LARGE nonstick skillet over high heat until just smoking. Depending on your skillet size you may need to brown the beef in 2-3 parts. Place enough beef slices to cover the bottom in a single layer. Cook without touching for 1 minute, then turn the pieces and cook until browned 1-2 more minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef transfering to bowl after browned. Once all beef is cooked rinse skillet and dry with paper towels. You don't want to cook the veggies with all the blackened pieces on the bottom.
Add remaining tablespoon oil to empty skillet and heat until just smoking. Add peas and bell pepper; cook, stirring frequently, until vegetables begin to brown, 2-3 minutes. Add water and continue to cook until vegetables are crisp-tender, 1 to 2 minutes longer.
Push vegetables to sides of skillet; add garlic-ginger mixture to the cleared part of the pan and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 1 minutes. Serve with rice.