Saturday, February 18, 2012

Beef Stir Fry


Zack had a craving for stir-fry the other night, so we threw together a variation on our Korean Beef. We didn't do much measuring, so you're really going to have to trust your taste buds if you're going to make this one.

Here's what you need:
About 1/4 cup of low sodium soy sauce
About 1 Tbsp Rice Wine Vinegar
About 2 Tbsp Plum Sauce
A couple dashes of sesame oil
Juice of 1/4 of a lime
About 1 Tbsp honey
1 flank steak
Low Fat Sesame Ginger Newman's dressing
2 cloves of garlic
4 carrots
1/2 a package of snow peas
1/2 a can of bean sprouts
2-3 scallions
sesame seeds
1 cup Jasmine rice
1 1/2 cups water

Here's what you do:
Slice the flank steak into about 1/4" pieces. Put into a small bowl and coat with the sesame ginger dressing. Let that marinade while you prep the rest of your ingredients.

Peel and slice the carrots. We cut some of the bigger pieces in half so that they would cook at the same rate.

Mince the garlic and slice the snow peas. We forgot the picture of the snow peas, sorry.

In a medium bowl, combine the soy, sesame oil, plum sauce, vinegar, lime and honey. Whisk to combine everything. Taste to make sure that it's nicely balanced and then set aside.

Rinse your jasmine rice in a medium bowl. Drain the rice, then rinse it again. Drain the rice a second time, then add to a medium sauce pan over high heat and bring to a boil. We didn't take pictures of the rice making. Once the rice comes to a boil, reduce the heat to low, cover and let it cook without touching it for 20 minutes.

Place a 12" skillet over medium-high heat and coat the bottom with olive oil. Let the pan get screaming hot, then add the garlic and let it soften.

Let the garlic hang out for about a minute, then add the beef.

Brown that up for a couple of minutes, then remove to a bowl and set aside.

Drain the liquid from the pan, add a little clean vegetable oil, then add the carrots.

The carrots are going to take the longest to soften, so let them saute for a couple minutes before adding the peas.

Saute the vegetables until they're soft, then add bean sprouts.

Next, add the beef back into the saute pan.

Now, top all that goodness with the sauce you mixed up earlier.

Toss everything around and let the sauce reduce a bit.

Put a layer of rice down in the bottom of the bowl.

Top with your stir fry. We also garnished with fresh green onion and sesame seeds.



  1. Isn't it fun to look at what you've got, then put it together. And, when it turns out this good, you get a real feeling of acomplishment. Don't know how many times we've done that over the years. Sometimes we never revisit them, others, we have to write them down at once so we can make them part of our regular dishes. Congratulations on hitting big with a couple of dishes.

    T (in the BMI)

  2. I think i would like this one! D W