This beef stir-fry is Wor's all time favorite meal. It's pretty easy to see why–strips of tender flank steak, sliced perfectly thin, glossed with a dark ginger and garlic sauce and loaded with cripy, fresh vegetables. This recipe is originally from The Pioneer Woman and while it is delicious the way she makes it, I changed this up to fit my needs–and the contents of my fridge.
*Side note* This picture is of my all time favorite cooking gadget. The microplane! It is handy with ginger, garlic, cheese and a load of other ingredients. Get yourself one that looks like the one here. A mini grater will not do the same thing. Back to the recipe!
While in theory this recipe should cook up quickly, I find that the beef needs to be cooked in batches and if I am trying to cook the beef at the same time as the vegetables, something inevitably gets overcooked. Despite the slight time commitment that goes into this recipe I promise that it is worth it. Your mouth will do a happy dance and heck maybe the rest of you will join in!
Beef Stir-Fry2 lbs flank steak, sliced thin and against the grain
1/2 cup soy sauce
2 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp brown sugar
1 tsp black pepper
2 Tbsp corn starch
2 Tbsp rice vinegar
1/4-3/4 cup water
4 Tbsp canola oil
2 cups broccoli florets
1 cup snap peas
2 scallions, cut into 1 inch pieces
3 carrots, sliced
Jasmine rice, cooked to package directions
Prepare the flank steak and put in a medium bowl.
In a medium bowl, combine the soy sauce, garlic, ginger, sugar, pepper, corn starch, vinegar and water. Mix well. Pour half of this mixture over the beef and set the other half aside.
In a large frying pan, heat 3 Tbsp oil on medium-high heat. When the oil is very hot add the beef slices being careful not to crowd the pan. You will probably need to cook in shifts. Flip the beef after 1-2 minutes. Remove the beef to a plate and cook the remaining beef using the same method.
In sauce pan or wok, heat the remaining 1Tbsp of oil over medium-high heat. Add the carrots and cook for 2 minutes. Add the broccoli and snap peas. Saute for 1 minute and add the remaining sauce to the pan. Cover and cook for 2 minutes. Uncover and stir. Test the broccoli for doneness, it should be crisp but tender. If the broccoli is not finished cooking add about 1/2 cup water and cover for another minute. Once broccoli is done add the strips of beef and stir. Remove from heat and serve over rice.