I posted this in SUWYC the other day and there was interest in the recipe. I basically cleaned out my fridge and combined ideas from 3-4 different stir fry recipes from Serious Eats.
This will feed two people unless you are a hungry glutton like me who forgot to cook rice and ran out of noodles in which case it feeds one.
Prep time (including marinading): 1 - 2 hours
Cook time: Damn fast if your stove is up to it - get that wok HOT.
Meat:
8oz beef cut into thin strips against the grain
1 tsp soy sauce (I used low sodium)
1 tsp Shaoxing wine (or sherry)
1/2 tsp sugar
1/2 tsp Kosher salt
1/2 tsp corn starch
1/4 tsp ground white pepper
1/8 tsp baking soda
1/2 tsp sesame oil
Combine and let marinade in the fridge for 1 hour or more.
For the Stir Fry:
Thin slice:
1/2 onion
1 shallot
1 poblano pepper
Cut the following into match sticks:
2 red jalapeno peppers
1 stick celery
1 carrot
1" -1 1/2" piece of ginger
3-4 cloves garlic
3-4 green onions - cut into 1" pieces
Oil for stir frying (I used avocado oil with a splash of sesame oil)
Sauce:
2 Tbsp water
1 1/2 - 2 Tbsp sugar
2 tsp oyster sauce
1 tsp Hoisin sauce
1 tsp soy sauce
1/2 tsp fish sauce
1 tsp corn starch
Heat wok over high, add oil. Cook beef: place in single layer for 1 minute until browned then stir another minute to finish cooking, set aside (cook in two batches if necessary). Add more oil. Cook veggies in batches, adding oil as needed: try to cook similar veggies together so that they finish at the same time. I cooked the peppers and carrots, then the onions and shallots, then the celery and ginger, and finally the garlic and green onion. After the garlic and green onion have cooked about half a minute to a minute (don't scorch the garlic) add all of the other cooked ingredients, stir for minute to reheat, then pour the sauce down the sides of the wok and incorporate. Turn heat off and serve however you wish: alone, over rice, or over noodles.
Mise en Place (sorry, no wok pics - went way too fast to take pics). Note that after cooking I decided on how to split the veggies so that they cook at similar times (in other words don't put the peppers in with the onions unless you want caramelized onions). I made this again the following night using the directions I posted above and it turned out perfect.
Plated
I have made other "clear out the fridge" stir fries but this one was so good that I wrote the recipe down.
This will feed two people unless you are a hungry glutton like me who forgot to cook rice and ran out of noodles in which case it feeds one.
Prep time (including marinading): 1 - 2 hours
Cook time: Damn fast if your stove is up to it - get that wok HOT.
Meat:
8oz beef cut into thin strips against the grain
1 tsp soy sauce (I used low sodium)
1 tsp Shaoxing wine (or sherry)
1/2 tsp sugar
1/2 tsp Kosher salt
1/2 tsp corn starch
1/4 tsp ground white pepper
1/8 tsp baking soda
1/2 tsp sesame oil
Combine and let marinade in the fridge for 1 hour or more.
For the Stir Fry:
Thin slice:
1/2 onion
1 shallot
1 poblano pepper
Cut the following into match sticks:
2 red jalapeno peppers
1 stick celery
1 carrot
1" -1 1/2" piece of ginger
3-4 cloves garlic
3-4 green onions - cut into 1" pieces
Oil for stir frying (I used avocado oil with a splash of sesame oil)
Sauce:
2 Tbsp water
1 1/2 - 2 Tbsp sugar
2 tsp oyster sauce
1 tsp Hoisin sauce
1 tsp soy sauce
1/2 tsp fish sauce
1 tsp corn starch
Heat wok over high, add oil. Cook beef: place in single layer for 1 minute until browned then stir another minute to finish cooking, set aside (cook in two batches if necessary). Add more oil. Cook veggies in batches, adding oil as needed: try to cook similar veggies together so that they finish at the same time. I cooked the peppers and carrots, then the onions and shallots, then the celery and ginger, and finally the garlic and green onion. After the garlic and green onion have cooked about half a minute to a minute (don't scorch the garlic) add all of the other cooked ingredients, stir for minute to reheat, then pour the sauce down the sides of the wok and incorporate. Turn heat off and serve however you wish: alone, over rice, or over noodles.
Mise en Place (sorry, no wok pics - went way too fast to take pics). Note that after cooking I decided on how to split the veggies so that they cook at similar times (in other words don't put the peppers in with the onions unless you want caramelized onions). I made this again the following night using the directions I posted above and it turned out perfect.
Plated
I have made other "clear out the fridge" stir fries but this one was so good that I wrote the recipe down.
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