Beef and Veggie Stir Fry
May 21, 2010 – 5:10 pmThis was a quick meal thrown together with some veggies I had to use up. It turned out quite well.
Beef and Veggie Stir Fry
Serves 2 generously alone, or 4 when served with rice
24 oz thinly sliced beef steak
1 medium broccoli crown
1/2 medium cauliflower crown
1 lb small button mushrooms
2 tbsp canola oil, divided
2 tsp sesame oil, divided
For the sauce:
1/4 cup soy sauce
1/4 cup sake
3 cloves garlic, finely minced
1 tsp finely minced ginger (1 little knob)
1 tsp brown sugar
1 tbsp cornstarch
Mix together the sauce ingredients and set aside. Cut the broccoli and cauliflower into florets and slice the stems thinly. Cut any especially large mushrooms in half.
Heat 1 tbsp canola oil and 1 tsp sesame oil in a large skillet or wok over medium high heat. Pan fry the beef slices in batches, with each batch being just big enough that each slice can lie flat in the pan and get nicely browned. As the beef is cooked, set it aside in a bowl.
When all the beef is cooked, add the second tbsp of canola oil and tsp of sesame oil and let heat again. Add the mushrooms and cook for 2-3 minutes or until starting to brown. Add the broccoli and cauliflower and stir to combine. Add 1/4 cup of water and cover the pan. Steam the veggies for 4-5 minutes or until just tender. Remove the lid and return the beef to the pan. Add the sauce and toss to combine. Let the sauce come to a boil to thicken. Serve hot.
