October 23, 2016
Dinner, Lunch, Main Dish,
Beef, Steak, Rice, White Rice, Vegetables, Bok Choy, Chinese, North American, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch more
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"This recipe came from a friend of mine; who actually worked in a Chinese restaurant. But, you have to realize ... there are so MANY variations of this classic recipe; and, I'm know that they are all just as good - this is just my favorite. Personally, I prefer chicken; but, I wrote this for beef - which tends to be most common. However, you can use shrimp or pork too - and, it is most typically served over white rice. Note: These are the vegetables I like best; but, you can really use any of your favorites. Note: If you don't use fish or oyster sauce often; you may be in for a surprise. It is really good; and, definitely great to keep on hand. Also, everything is available at your local grocery store in the Asian or Ethnic aisle."
Steak ... I like to lightly freeze the steak (about 20-30 minutes); just until firm. It makes it much easily to slice. Top sirloin or round is also really good. But, don't forget to slice against the grain - that is very important. I usually select which is the best price
Marinade ... Add the garlic, oyster sauce, soy sauce, red pepper flakes, sesame and vegetable oil, and cornstarch to a bowl; and, mix to combine. Then add the steak; and, let it rest on the counter to marinate, and take the chill off - 15-20 minutes. You don't want to cook with cold proteins.
Sauce ... Add the chicken broth, oyster sauce, fish sauce, soy sauce, and corn starch to a bowl or small measuring cup; and, mix to combine and set to the side.
Stir Fry ... Yes, a Wok works best; but, a deep saute pan will also work. You do want to saute at a high temperature; and, stir fry is quick cooking - just remember that. Also, I prefer a non-stick pan if possible.
Bring your pan or wok up to high heat; and add the beef. Let it get a nice sear on the first side; but, continue to stir; you want to get a nice sear on the steak. Once the steak is cooked through, about 3-4 minutes; transfer to a bowl, while you cook your vegetables.
Vegetables ... Add a bit more vegetable and sesame oil to the pan (just a teaspoon of each - especially if using a non stick pan); and, add the peppers, onions, celery, and mushrooms; and, saute 3-4 minutes, stirring often. Then, add in the bok choy, bean sprouts, water chestnuts, bamboo shoots; and, cook another 2-3 minutes. You want the vegetables tender; but, still slightly crisp.
Sauce ... Add the steak back in, along with the sauce; and, cook until everything is cooked through, and the sauce has thickened. It should take just a minute or two. Toss, in the scallions; and remove from the heat - It's Done!
Serve and ENJOY! ... You don't have to serve this over rice; but, that is what I prefer. It may not be completely authentic; but, it is my favorite recipe. Way better than take out!
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