Beef Stir Fry

Spicy Beef with Snow Peas or Broccoli

Serves 4 as a main course with steamed rice.

Quicker version: use microwave-in-a-bag-from frozen broccoli as a vegetable. Marinate the beef slices in the fridge in the corn starch/sherry mixture. Prep the sauce as below. Make 1 cup of rice in a rice cooker. Microwave the broccoli (minimum recommended time) while you stir-fry the beef, push the beef aside and stir the grated ginger and garlic quickly in the centre of the wok, then add the sauce which should start boiling right away, toss the cooked broccoli and rice in the sauce and ladle into bowls.

• 3/4 lb (375 g) flank or round steak
• 1 Tbsp (15 mL) cornstarch
• 2 Tbsp (25 mL) dry sherry
• 1/2 lb (250 g) snow peas
• 3 carrots
• 2 stalks celery
• 3 Tbsp vegetable or peanut oil
• 1 tsp minced fresh gingerroot
• 1 tsp minced garlic

Sauce:

• 2 Tbsp soy sauce (25 mL)
• 1 Tbsp dry sherry (15 mL)
• 1 Tbsp hoisin sauce (15 mL)
• 1 Tbsp water (15 mL)
• 1-1/2 tsp white granulated sugar (7 mL)
• 1-1/2 tsp chili paste (7 mL) optional

1. Cut beef into thin strips
2. In mixing bowl, mix cornstarch and sherry. Add beef strips, stir to coat.
3. Let coated beef strips stand 30 minutes at room temperature or longer in fridge.
4. Trim and string snow peas, set aside.
5. Cut washed carrots and celery into julienne strips (matchstick size), set aside.
6. Make sauce in small bowl, mix well: soy sauce, sherry, hoisin sauce, water, sugar and chili paste. Set aside.
7. Heat oil in wok over high heat. Stir-fry beef 2 minutes or until browned. Remove meat.
8. Add ginger and garlic to hot wok, stir fry 10 seconds, adding more oil if needed, then add snow peas, carrots and celery and stir-fry 2 minutes more.
9. Add seasoning sauce to wok and bring to boil.
10. Return beef to pan, stir to mix, serve immediately.

Korean Beef Bilogi

• 3 Tbsp sodium-reduced soy sauce
• 2 Tbsp white wine or mirin
• 1 Tbsp granulated sugar
• 1 Tbsp sesame oil
• 3 cloves garlic minced
• 2 tsp minced fresh ginger
• 4 thinly sliced green onions
• ½ Asian pear, peeled and grated (1/3 cup)
• 1 lb (450 G) beef sirloin grilling steak, thinly sliced
• 1 tsp vegetable oil
• steamed rice

1. In bowl, whisk together soy sauce, wine or mirin, sugar, sesame seeds, sesame oil, garlic, ginger and all but 2 tbsp of the onions, until sugar dissolves.
2. Stir in pear and beef; cover and let stand 15 minutes or refrigerate up to 2 hours.
3. Drain off marinade.
4. In wok or skillet, heat vegetable oil over high heat.
5. Stir-fry beef mixture till beef is browned, about 3 minutes.
6. Garnish with remaining green onions.

Chinese Beef and Broccoli

Serve with noodles or rice

• 12 oz sirloin steak, trimmed and cut in thin slices
• 1 Tbsp cornstarch
• 1 tsp sesame oil plus extra canola or peanut oil if needed
• 12 o. broccoli cut in small florets
• 4 scallions, sliced diagonally
• 1 medium carrot, cut into short thin sticks
• 1 garlic clove, crushed
• 1-inch piece fresh ginger, cut in thin strips
• 1/2 cup beef broth
• 2 Tbsp soy sauce
• 2 Tbsp dry sherry
• 2 tsp light brown sugar
• scallion tassels, to garnish
• noodles or rice as sides

1. Toss beef strips in 1 Tbsp cornstarch to coat thoroughly.
2. Heat sesame oil in pan. (If pan isn't non-stick, add splash of canola or peanut oil as well.)
3. Add beef strips and stir-fry for 3 minutes. Remove beef, set aside.
4. Add broccoli, scallions, carrot, garlic, ginger, broth to the hot pan.
5. Cover and simmer 3 minutes.
6. Uncover and cook, stirring, until broth has reduced.
7. Combine soy sauce, dry sherry, brown sugar and add to the frying pan with the beef.
8. Cook 2-3 minutes or until heated through, stirring continuously.
9. Spoon into warm serving dish and garnish with scallion tassels.

Orange-Ginger Beef

Serve over cooked rice or noodles, with sauteed green beans, spinach or peas, julienned peppers or Bok choy. Or roll in warm tortillas with fresh cilantro, diced tomato and chili-garlic sauce.

Serves 6-8

• 2 cups orange juice
• 1/4 cup liquid honey
• 1/4 cup soy sauce
• 1/4 cup fresh grated ginger or 3 Tbsp bottled chopped ginger
• 4 garlic cloves, minced or 2-1/2 tsp bottled chopped garlic
• 1 Tbsp dark sesame oil
• 1 tsp hot red chili flakes
• 1 tsp salt
• 3 lb (1.5 kg) sirloin tip steak, preferably1 inch thick*
• vegetable oil
• 1 Tbsp cornstarch
• 2 Tbsp water

1. Whisk to make a marinade, in a medium-size bowl: orange juice, honey, soy sauce, ginger, garlic, sesame oil, chili flakes, salt.
2. Place meat in a large plastic bag. Pour in marinade. Squeeze out as much air as possible from bag. Seal tightly as close to meat as possible.
3. Refrigerate at least 4 hours or preferably overnight.
4. Remove bag from fridge and let sit on counter 30 minutes or until room temperature.
5.  For 1" thick steaks:Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Skip this step if using thinner steaks.
6. Remove meat from bag, shaking off marinade into bowl. Set marinade aside.
7. Pat steak dry with paper towel.
8. Lightly coat a large frying pan with vegetable oil. Turn heat to high, when pan is hot, add steak.
9. If using 1" thick steaks: cook until browned, about 3 minutes per side, then place steak on the foil-lined baking sheet and roast in centre of preheated 450 degree F oven until meat is done to your liking, 10-15 minutes. Then place steaks on cutting board, cover loosely with foil, and let rest 5 minutes.
10. If using thinner steaks: brown and cook meat in the pan (thinner steaks won't need additional roasting in the oven.) Place cooked steaks on a cutting board or platter and cover with foil to keep warm, about 5 minutes.
11. Return empty skillet to stove-top on medium-high heat and add leftover marinade. Use a wooden spoon to scrape and stir in brown bits from pan bottom to add flavour. Boil, uncovered, stirring occasionally, 5 minutes.
12. In a small bowl, stir cornstarch with water, then stir into sauce in pan. Stir constantly until sauce thickens, 2-3 minutes.
13. Slice cooked steak into strips. Combine with sauce and serve over rice or noodles with vegetables, or in a warm tortilla with cilantro and diced tomato.
14. If making ahead: Combine steak and sauce, cover and refrigerate up to 3 days.
15. To freeze: Seal cooked steak and sauce in a plastic bag and freeze up to 1 month. Defrost and reheat in microwave or in a pan.