The Everything Stir-Fry Cookbook Part 7

Serves 3 to 4 pound sirloin steak 1 tablespoon soy sauce 1 tablespoon cooking wine or dry white sherry teaspoon Asian sesame oil 2 teaspoons cornstarch 2 tablespoons vegetable or peanut oil, divided 2 cloves garlic, chopped teaspoon salt, or to taste 8 ounces snow peas, trimmed Stir-Fried Beef with Snow Peas Snow peas are a wonderful addition to stir-fries, and they pair nicely with beef. They have a crunchy texture and sweet flavor that makes them perfect for stir-frying.

[image]

1. Cut the beef across the grain into thin slices approximately 1-inches long. Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let it sear for a minute, then begin stir-frying, stirring and tossing the meat. Remove the beef from the wok when it is no longer pink and is nearly cooked through. Drain the meat in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet on medium-high heat. When the oil is just starting to smoke, add the salt and the snow peas. Stir-fry the snow peas, moving them around the pan, until they turn dark green (about 2 minutes).

4. Add the beef back into the pan. Stir-fry, combining the beef with the snow peas. Do a taste test and add more seasonings if desired. Serve hot.

How to Cut Beef Across the Grain Pick up a cut of flank or shoulder steak and you'll notice lines or "grains" running across it. These are the muscle fibers. To cut the steak across the grain, cut perpendicular to these fibers. If you cut the meat along the fibers it will turn out very tough. Pick up a cut of flank or shoulder steak and you'll notice lines or "grains" running across it. These are the muscle fibers. To cut the steak across the grain, cut perpendicular to these fibers. If you cut the meat along the fibers it will turn out very tough.

Beef with Celery This easy stir-fry is very adaptable. Feel free to subst.i.tute pork or tofu (unmarinated) for the beef, and to use another green vegetable such as snow peas, zucchini, or bok choy instead of the celery.

[image]

1. Cut the beef across the grain into thin slices approximately 1 inches long. Place the beef in a bowl and add the soy sauce, cooking wine or sherry, sesame oil, and cornstarch. Marinate the beef for 15 minutes.

2. Combine the dark soy sauce, rice wine or sherry, water, and sugar in a small bowl. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. Remove and drain in a colander or on paper towels.

4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the celery and the salt. Stir-fry the celery until it begins to turn a brighter green (about 1 minute).

5. Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 to 2 more minutes to blend the flavors. Serve hot.

Snow Peas or Sugar Snap Peas? They may seem nearly identical, but subtle differences exist between snow peas and sugar snap peas. While snow pea pods are flat, sugar snap peas have plumper pods. It's easy to confuse the two, especially since snow peas are sometimes called sugar peas. They may seem nearly identical, but subtle differences exist between snow peas and sugar snap peas. While snow pea pods are flat, sugar snap peas have plumper pods. It's easy to confuse the two, especially since snow peas are sometimes called sugar peas.

Serves 2 to 4 pound sirloin steak 1 tablespoon soy sauce 1 tablespoon cooking wine or dry white sherry teaspoon Asian sesame oil 2 teaspoons cornstarch 2 tablespoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon water 2 teaspoons granulated sugar, or to taste 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, chopped 4 ribs celery, cut on the diagonal into thin slices teaspoon salt, or to taste

Serves 3 to 4 pound boneless sirloin Easy-Oyster-Flavored Marinade for Beef (page 17) 3 tablespoons vegetable oil or peanut oil, divided 2 thin slices ginger teaspoon salt cup canned sliced bamboo shoots, rinsed 1 tablespoon Chinese rice wine, dry sherry, or water 1 zucchini, cut on the diagonal into -inch slices Black pepper to taste Easy Beef Stir-Fry with Vegetables Canned vegetables such as bamboo shoots need to be only quickly reheated because they are already cooked, which makes for a shorter stir-fry time.

[image]

1. Cut the beef across the grain into thin strips approximately 2 inches long. Place the beef in a bowl and add the Easy Oyster-Flavored Marinade for Beef. Marinate the beef for 15 minutes.

2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil, swirling the wok or skillet so that it covers the sides. When the oil is hot, add the ginger and let brown for 2 to 3 minutes. Remove the pieces of ginger.

3. Add the beef, laying it flat in the pan. Let sear for about 30 seconds, then stir-fry the beef, moving it around quickly with a spatula, until the beef is no longer pink and is nearly cooked through. Remove and drain in a colander or on paper towels.

4. Clean out the pan and add 1 tablespoon oil. When the oil is hot, add teaspoon salt and the bamboo shoots. Stir-fry briefly, splas.h.i.+ng the bamboo shoots with the Chinese rice wine, dry sherry, or water if desired; then add the zucchini. Continue stir-frying for about 2 minutes or until the zucchini turns a darker color and is tender but still firm. Add the beef back into the skillet. Stir-fry for another minute to mix all the ingredients together. Do a taste test and add black pepper if desired. Serve immediately.

Beef with Asparagus This simple stir-fry is a great way to celebrate the arrival of asparagus season each spring. You may subst.i.tute broccoli, mushrooms, or bamboo shoots throughout the remainder of the year, when asparagus is no longer in season.

[image]

1. Cut the steak across the grain into thin strips 1 to 2 inches long. Place the beef strips in a bowl and add the light soy sauce, rice wine or sherry, sugar, black pepper, salt, 2 teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.

2. In a small bowl, combine the chicken broth, oyster sauce, and dark soy sauce. Set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir-fry for 10 seconds, then add the beef. Sear briefly, then stir-fry the beef, stirring and moving the beef around the pan, until it is no longer pink. Remove the beef with a slotted spoon and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the asparagus. Stir-fry for 1 minute, then add the chicken broth mixture and bring to a boil. Cover and cook until the asparagus turns a bright green and is tender but still crisp (about 2 more minutes). Uncover and add the beef back into the pan. Stir-fry for 2 more minutes to mix everything together. Serve hot.

Serves 3 to 4 pound flank or sirloin steak 1 tablespoon light soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon granulated sugar Black pepper to taste teaspoon salt, or to taste 4 tablespoons plus 2 teaspoons vegetable or peanut oil, divided 1 teaspoons cornstarch 3 tablespoons chicken broth 2 tablespoons oyster sauce 1 tablespoon dark soy sauce teaspoon minced ginger teaspoon minced garlic 1 pound asparagus, cut on the diagonal into thin slices

Serves 3 to 4 1 pound flank steak 2 tablespoons soy sauce Black or white pepper to taste 1 teaspoons cornstarch 3 tablespoons vegetable or peanut oil, divided 2 garlic cloves, chopped 1 onion, sliced 1 green bell pepper, seeded and cut into thin strips 1 red bell pepper, seeded and cut into thin strips 1 tablespoon water, optional Curry Sauce (page 20) Easy Beef Curry Because of the strong flavor of beef, it is frequently paired with strongly flavored vegetables such as onion and garlic in stir-fries like this one.

[image]

1. Cut the steak across the grain into thin strips about 1 inches long. Place the beef in a bowl and add the soy sauce, pepper, and cornstarch. Marinate the beef for 15 minutes.

2. Heat a wok or heavy skillet on medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.

3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the chopped garlic and stir-fry for a few seconds, until it is fragrant. (Leave the garlic in the pan or remove as desired.) Add the sliced onion and stir-fry for about 2 minutes, until it begins to soften. Add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Stir-fry for about 1 more minute. Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.

4. Add the sauce into the pan and heat to boiling. Cook for 1 to 2 more minutes to blend the flavors, stirring continually. Serve hot.

Fat Facts Monounsaturated and polyunsaturated fats are both known for their health-giving properties. These types of fats, liquid at room temperature, have been found to lower LDL (bad cholesterol). Monounsaturated fats are found in canola oil, peanut oil, and olive oil, while polyunsaturated fats are found in corn oil, sesame oil, and safflower oil. Monounsaturated and polyunsaturated fats are both known for their health-giving properties. These types of fats, liquid at room temperature, have been found to lower LDL (bad cholesterol). Monounsaturated fats are found in canola oil, peanut oil, and olive oil, while polyunsaturated fats are found in corn oil, sesame oil, and safflower oil.

Stir-Fried Spanish Rice Serve this easy entree with a green vegetable such as Stir-Fried Zucchini (page 250) for a quick and easy meal.

[image]

1. Combine the ground beef in a bowl with the salt, pepper, ground c.u.min, and chili powder; let stand for 15 minutes.

2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ground beef. Stir-fry the beef, moving it around the pan until it loses its pink color and is nearly cooked through. Remove the beef and clean out the pan.

3. Heat 1 tablespoon oil in the same wok or skillet. Add the crushed garlic and stir-fry briefly until aromatic. Add the onion. Stir-fry until it begins to soften (about 2 minutes). Add the bell pepper and stir-fry for 2 more minutes. Add the diced tomatoes and juice and bring to a boil.

4. Add the beef, stirring to mix it in with the vegetables. Stir in the rice.

5. Cover, reduce the heat, and simmer for 5 minutes. Taste and adjust the seasonings as desired. Serve hot.

Serves 3 to 4 1 pound lean ground beef teaspoon salt teaspoon black pepper teaspoon ground c.u.min 1 teaspoon chili powder 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, crushed Spanish onion, peeled and chopped 1 green bell pepper, cut into thin strips 1 cups diced tomatoes with juice 1 cups cooked white rice

Serves 4 11 pounds sirloin steak or sirloin tips cup beef broth 2 tablespoons soy sauce 1 teaspoon brown sugar 2 teaspoons cornstarch 2 tablespoons water 3 tablespoons olive oil, divided 2 cloves garlic, chopped 1 medium onion, sliced 1 green bell pepper, seeded and cut into thin strips 1 red bell pepper, seeded and cut into thin strips 1 rib celery, strung and julienned 2 medium tomatoes, cut in half lengthwise and thinly sliced 2 green onions, finely chopped teaspoon freshly ground black pepper, or to taste 1 teaspoon salt, or to taste Stovetop Pepper Steak In j.a.panese, umami means "delicious essence." The irresistible flavor of umami is prevalent in this simple home-cooked dish.

[image]

1. Cut the steak into thin strips 1 to 2 inches long. Combine the beef broth with the soy sauce and brown sugar in a bowl and set aside. In a separate small bowl, dissolve the cornstarch into the water and set aside.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons olive oil and the chopped garlic. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.

3. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry for 2 minutes or until it begins to soften. Add the green and red bell peppers and the celery. Stir-fry for another minute, then add the tomatoes, gently stirring and pressing down on them with a spatula so that they release their juices.

4. Push the vegetables to the sides of the wok or skillet. Pour the broth mixture in the middle and heat to boiling. Quickly stir the cornstarch and water mixture and add into the middle of the pan, stirring to thicken. Once the sauce has thickened, mix with the rest of the ingredients. Add the beef back into the pan, stirring to mix it with the vegetables. Stir in the green onions, black pepper, and salt. Serve pepper steak hot over rice.

Ubiquitous Umami Umami is a taste that enhances the natural flavor of other foods. It was Professor Ikeda at the University of Tokyo who first isolated the chemical composition of umami in seaweed. He bottled and sold his discovery as monosodium glutamate (MSG). Umami occurs naturally in many foods, from tomatoes to cheese. The Chinese make use of umami's flavor-enhancing properties through the use of soy sauce. Umami is a taste that enhances the natural flavor of other foods. It was Professor Ikeda at the University of Tokyo who first isolated the chemical composition of umami in seaweed. He bottled and sold his discovery as monosodium glutamate (MSG). Umami occurs naturally in many foods, from tomatoes to cheese. The Chinese make use of umami's flavor-enhancing properties through the use of soy sauce.

Hot Hunan Beef This would go nicely with Stir-Fried Zucchini (page 250), providing an interesting contrast in texture and flavor.

[image]

1. Cut the steak across the grain into thin strips 1 to 2 inches long. Place the beef in a bowl and add the soy sauce, 1 tablespoon rice wine or dry sherry, and cornstarch. Marinate the beef for 20 minutes.

2. In a small bowl, combine 1 tablespoon rice wine or sherry, dark soy sauce, rice vinegar, water, Asian sesame oil, and white pepper. Set aside.

3. Heat a wok or skillet until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.

4. Clean out the pan and add 1 tablespoons oil. When the oil is hot, add the garlic and chile paste. Stir-fry for about 30 seconds, then add the beef back into the pan. Add the sauce. Heat to boiling, stirring to combine the meat with the sauce and chili paste. Stir in the sugar. Serve hot.

Serves 3 to 4 1 pound flank steak 1 tablespoon soy sauce 2 tablespoons rice wine or dry sherry, divided 2 teaspoons cornstarch 1 tablespoon dark soy sauce 1 tablespoon white rice vinegar 1 tablespoon water 1 teaspoons Asian sesame oil [image]teaspoon white pepper, or to taste 3 tablespoons vegetable or peanut oil, divided 2 teaspoons minced ginger 1 tablespoon minced garlic 1 teaspoon chile paste 1 teaspoon granulated sugar

Serves 4 pound sirloin steak 1 tablespoons soy sauce 1 tablespoon dry sherry 1 teaspoons cornstarch cup beef broth 1 tablespoon Dijon mustard 1 teaspoons soy sauce 2 tablespoons vegetable or peanut oil, divided 2 slices ginger 1 green onion, finely chopped medium onion, chopped pound fresh porcini mushrooms, stems removed, thinly sliced cup sour cream 8 ounces cooked egg noodles Saucy Beef Stroganoff If you like, instead of the egg noodles you find in the supermarket, you may use fresh Chinese egg noodles, available at Asian markets, in this dish.

[image]

1. Cut the steak across the grain into thin strips 1 to 2 inches long. Place the beef in a bowl and add the soy sauce, dry sherry, and cornstarch. Marinate the beef for 20 minutes.

2. In a medium bowl, combine the beef broth, Dijon mustard, and soy sauce. Set aside.

3. Heat a wok or skillet until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the ginger slices and the green onion. Add the steak, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry until it begins to soften, then add the porcini mushrooms. Stir-fry for 1 minute more. Add the sauce and bring to a boil.

5. Add the beef back into the pan. Stir to mix everything together. Stir in the sour cream. Heat through and serve over the noodles.

How to Chop an Onion Lay the onion on a cutting board. Cut off the stem, and then cut the onion in half lengthwise. Peel off the onion's papery skin. Lay one half of the onion cut-side down, and make a series of thin cuts, no more than Lay the onion on a cutting board. Cut off the stem, and then cut the onion in half lengthwise. Peel off the onion's papery skin. Lay one half of the onion cut-side down, and make a series of thin cuts, no more than[image] inch thick, without cutting through the root. Turn the onion 45 degrees and make another series of crosswise cuts, also about inch thick, without cutting through the root. Turn the onion 45 degrees and make another series of crosswise cuts, also about[image] inch thick. The chopped pieces of onion will fall off. inch thick. The chopped pieces of onion will fall off.

Easy Chinese Steak If you find the sauce a bit too spicy in this dish, try reducing the Worcesters.h.i.+re sauce to 2 teaspoons.

[image]

1. Cut the steak across the grain into thin strips 1 to 2 inches long,[image] inch wide, and inch wide, and[image] inch thick. Combine the ketchup, Worcesters.h.i.+re sauce, soy sauce, water, and brown sugar in a bowl. Set aside. inch thick. Combine the ketchup, Worcesters.h.i.+re sauce, soy sauce, water, and brown sugar in a bowl. Set aside.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry until it begins to soften (about 2 minutes). Add the steak. Sear briefly, then stir-fry until the beef is no longer pink and is nearly cooked. Add the sauce and bring to a boil. Stir-fry for 2 to 3 more minutes, to blend the flavors. Serve hot.

Serves 2 pound flank steak 1 tablespoon ketchup 1 tablespoon Worcesters.h.i.+re sauce 2 teaspoons soy sauce 1 tablespoon water 1 teaspoon brown sugar 2 tablespoons vegetable or peanut oil 2 cloves garlic, chopped 1 onion, chopped

Serves 4 pound flank steak 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, chopped 2 cups broccoli, chopped 1 teaspoon salt portion Basic Brown Sauce (page 20) Black pepper to taste Quick Broccoli Beef This quick and easy version of the popular restaurant dish is perfect for busy weeknights. Serve over rice for a complete meal.

[image]

1. Cut the flank steak across the grain into thin strips 1 to 2 inches long.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Press the garlic down with a spatula so that it releases its juices into the oil. Add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove the beef from the pan and drain in a colander or on paper towels.

3. Add 1 tablespoon oil. When the oil is hot, add the broccoli and sprinkle with the salt. Stir-fry for 3 to 4 minutes, until the broccoli turns a darker green and is tender but still crisp.

4. Push the broccoli to the sides of the wok or skillet. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. When the sauce has thickened, add the meat back into the pan. Cook for another minute, stirring to mix everything together. Taste and adjust the seasoning, adding more salt and pepper if desired. Serve hot.

Going Against the Grain Beef recipes normally call for the beef to be sliced across the grain prior to stir-frying because cutting the beef perpendicular to the grain cuts the muscle fibers, making the beef less chewy. Always slice cuts of flank and sirloin steak across the grain prior to stir-frying. Beef recipes normally call for the beef to be sliced across the grain prior to stir-frying because cutting the beef perpendicular to the grain cuts the muscle fibers, making the beef less chewy. Always slice cuts of flank and sirloin steak across the grain prior to stir-frying.

Chili for Two Adding a small amount of cornstarch to the ground beef marinade helps it separate more easily during stir-frying. If you like your chili hot, increase the chili powder to 2 tablespoons.

[image]

1. Mix the ground beef with the salt, pepper, and cornstarch and let stand for 20 minutes.

2. Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and it is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels.

3. Clean out the wok or skillet and add 3 teaspoons olive oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the chili powder and c.u.min over the garlic and onions, and stir-fry until the onion begins to soften (about 2 minutes). Add the corn and stir-fry for a minute, mixing the corn with the onion and seasonings.

4. Stir in the kidney beans and diced tomatoes with juice. Bring to a boil. Stir in the cooked ground beef. Stir in the brown sugar. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.

Serves 2 pound lean ground beef teaspoon salt teaspoon black pepper 1 teaspoon cornstarch 5 teaspoons olive oil, divided 1 clove garlic, chopped cup chopped onion 1 tablespoon chili powder teaspoon c.u.min 1 cup corn, fresh or frozen 1 cup kidney beans, drained 1 cup diced tomatoes with juice 1 tablespoon brown sugar

Serves 3 to 4 1 pound beef rouladen 5 tablespoons light soy sauce, divided 2 tablespoons Chinese rice wine or dry sherry, divided 2 teaspoons dark soy sauce 1 teaspoon Asian sesame oil 5 teaspoons cornstarch, divided 1 teaspoon brown sugar 2 tablespoons water 3 tablespoons oil cup sliced ginger 1 tablespoon hot sauce, or to taste 1 carrot, julienned teaspoon salt 1 rib celery, julienned Gingered Beef Adding a small amount of cornstarch to the ground beef marinade helps it separate more easily during stir-frying. If you like your chili hot, increase the chili powder to 2 tablespoons.

[image]

1. Cut the beef into thin strips 2 inches long. Place the meat in a bowl and add 1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, dark soy sauce, sesame oil, and 2 teaspoons cornstarch. Marinate the beef for 15 minutes.