Japanese Beef and Vegetable Stir Fry
1 lb. beef top round steaks
3 T. cornstarch
1/2 C. beef broth
1/2 C. soy sauce
2 T. sugar
2 T. vegetable or canola oil
2 C. sliced shiitake mushrooms
1/2 head bok choy (also known as chinese cabbage)
1 red pepper (sliced)
1 green onion (sliced)
2 celery stalks (sliced)
Feel free to improvise with this recipe – I don’t usually have fresh bok choy on hand, so consider using a half-head of cabbage (or maybe some fresh basil) instead.
I really like this stir fry recipe because it allows the chef to take a break from cooking – the steps are broken up very distinctly, finally combining all the ingredients at the end.
The first thing you want to do is to slice the steaks into thin strips. You want them thin enough so that they can cook quickly when you throw them in the wok. Remember, handling the meat raises it’s temperature and makes it more difficult to cleanly slice, so consider putting it in the freezer for several minutes before slicing.
Next, mix the cornstarch, broth, soy sauce, and sugar. We’ll use this mixture when we’re almost ready to serve this dish.
Heat 1 T. oil in the wok (high heat). Stir-fry the strips of steak, and set aside.
Add another Tablespoon of oil and allow it to heat up over medium heat. Add all the above vegetables and stir-fry for a couple of minutes, so that they are crisp, yet tender.
Finally, add the broth mixture to the wok. You will need to constantly stir this mixture. When it begins to boil, add the meat and the vegetables. Over time, it will also thicken slightly – if it does not thicken enough for you, don’t be afraid to add more cornstarch. Hopefully your rice is done at the same time – just pile this wonderful main course on top and you’ve got an excellent meal!
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