Beef stir fry

Beef stir fry Here is a flavorful beef stir fry that has wonderful flavors without using a ton of spices. Beef is actually a flavorful meat on its own that when seared would release that wonderful flavor and aroma which can blend very well with vegetables.

With fresh gingerroot that can blend very well with soy sauce, it creates a fantastic combination instantly to add a little fancy to the beef and vegetables. With plenty of veggies adding color to the dish, your stir fry can easily appeal any hungry individual to finish the meal without any leftovers at any degree. We have done this stir fry recipe at home several times and have become a regular [part of our menu in the month. Each time we do this stir fry, nothing is left after the meal to spare. Enjoy this stir fry recipe and give your family a treat that can be easily crafted in your own kitchen.

So without going any further, let us start cooking then.

INGREDIENTS: (Original recipe serves four persons on the average serving) • 2 cups of brown rice • 4 cups water • 2 tablespoons cornstarch • 2 teaspoons of white sugar • 6 tablespoons of soy sauce • ¼ cup white wine or sherry • 1 tablespoon of minced fresh gingerroot • 1 pound boneless beef round steak, cut into thin strips (pounded by a mallet before slicing) • 1 tablespoon of vegetable oil • 3 cups broccoli florets • 2 carrots, thinly sliced • 1 (6 ounces) package frozen pea pods, thawed or defrost • 2 tablespoons chopped onion • 1 (8ounces) can sliced water chestnuts, do not drain • 1 cup Chinese cabbage • 2 large heads bok choy, chopped • 1 tablespoon vegetable oil THE PROCEDURE: • Initially, you start by cooking your brown rice ahead of the stir frying. Rinse your brown rice for several times with cold water until the water is clear enough. Then drain them and place them on a steamer’s bowl. Add 3 cups of cold water and switch on your rice cooker. Cover and let the automatic rice cooker do its job. This will take around 30 to 45 minutes.

• To prepare for your marinade, combine the cornstarch, the sugar, the soy sauce, and the wine or sherry in a small bowl. Stir them until they are smooth. Stir in the gingerroot then toss in the beef in the sauce to coat evenly. Marinate them for at least 15 minutes.

• In starting to stir fry, heat a wok over medium high heat on your American stove. Add 1 tablespoon of vegetable oil and wait till it gets hot. Then add the veggies, starting with the broccoli florets, then the carrots, the pea pods, and the onion for cook them for at least 1 minute. Stir in water chestnuts, the Chinese cabbage, and the bok choy. Cover and bring to boil and let it simmer to keep warm until tender.

Then remove from the pan to a bowl and set aside.

• In that same skillet, heat another tablespoon of oil and turn the heat to high. Then you can add the beef strips to the wok and stir fry them until they turn into brown on its sides, for approximately 2 minutes per side.

• At this point, you can now add the veggies back to the pan and toss and stir until they are heated through again, for about 3 minutes more.

• Serve them immediately while they are hot over the cooked brown rice.

Enjoy this simple beef stir fry recipe at home and continue with your stir frying fancy.