Tuesday, July 19, 2011

Beef Stir Fry

I got a wonderful Asian pack of ingredient from Bountiful Baskets this week and wanted to do my own stir fry. My husband loves stir fry's. So it was a win-win with everyone.


Cutting Board
Glass Baking Dish
Wok or Large Skillet
Medium Mixing Bowl


1lbs Beef Tips or Beef used for stew
5 Green Onions
2Tbs Shredded Carrot
1/4 C Sugar Snap Peas
1/2 C Broccoli
1 Bok Choy
1/2 Chinese Cabbage
4Tbs Thai Basil
4Tbs Thai Chili Sauce
4Tbs Hoisin Sauce
4Tbs Soy Sauce
2Tbs Fresh Ginger
4 Cloves Garlic
2tsp Sesame Seed Oil
2Tbs Oyster Sauce
1 C Water(optional)
1tsp Salt
1tsp Red Pepper Flake
2Tbs Canola Oil


Place Beef into glass baking dish to marinate the meat. Add to the meat the salt and red pepper flakes, 2Tbs of the Thai basil, 2Tbs Thai chili sauce, 2Tbs hoisin sauce, 2Tbs fresh grated ginger, 4 cloves chopped garlic, 1tsp sesame seed oil, 2Tbs soy sauce, and 1Tbs oyster sauce. Then add 3 chopped green onions.  Let it marinate for 2 hours.

In mixing bowl add 2Tbs Thai basil, 2Tbs Thai chili sauce, 2Tbs hoisin sauce, 1tsp sesame seed oil, 1Tbs oyster sauce, and 2Tbs soy sauce. Mix until combined. Clean and chop the bok choy and Chinese cabbage and add to the bowl. Chop the broccoli into bite size pieces and add to bowl. Then add the shredded carrots, snap peas, 2 chopped green onions and mix until combined with the sauce.

Add the 2Tbs canola oil to the wok and heat up to a medium-high heat. Once heated add the meat with all the marinade and cook for 7 to 10 minutes.

Then add the vegetables and cook for another 5 minutes. If the sauce is too thick you can add some water to thin out the sauce.

Then enjoy over rice or like I did over cauliflower rice.

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