Monday, September 12, 2011

Stir-Fried Beef (or Chicken) with Onions

We found this recipe in "How to Cook Everything" by Mark Bittman.  Our family loves this.  We like it made with chicken instead of beef too.  We also like to add snow peas to the stir-fry and serve it over rice with chow mein noodles

***Recipe recommends flank or sirloin cuts

3/4 to 1 pound flank or sirloin steak or other beef
salt and freshly ground black pepper to taste
2 tablespoons peanut (preferred) or vegetable oil
2 large or 3 medium onions, thinly sliced
1 teaspoon minced garlic
1 tablespoon peeled and minced or grated fresh ginger, plus 1 teaspoon
1/2 cup stock or water
1 tablespoon hoisin sauce or soy sauce (the hoisin sauce really adds flavor - I'd try to find it if you can.)

1. Slice the beef as thinly as you can; it's easier if you freeze it for 15-30 minutes first.  Cut the slices into bite-sized pieces. Season with salt and pepper and set aside.

2. Heat a wok or large skillet over high heat until it smokes.  Add 1 tablespoon of oil with the onions.  Stir immediately, then stir every 30 seconds or so until onions soften and begin to char slightly, 4-5 minutes.  Season the onions with salt and pepper, then remove; keep the heat high.

3.Add the remaining oil to the pan, then the garlic and 1 tablespoon of ginger; stir and immediately add the beef.  Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or 2 longer; stir in the onions.  Add the stock or water, the hoisin or soy, and the remaining ginger, let some of the liquid bubble away and serve immediately over rice.

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