BEEF STRIP STIR FRY


BEEF STRIPS STIR FRY - Recipe Inspiration -...this was inspired by the cook book  Jamie's Food Revolution
There is a chapter dedicated to stir fries.....I think we will be eating more stir fries in this house.
This was sooo good.  I used my ginger/soy/sesame marinade – but made a couple of changes.  I also used hormone free beef strips.

1 package beef stir fry strips
olive oil
½ a diced large onion
2 large minced garlic cloves
6 crimini mushrooms cut in half then chopped
½ of a large carrot diced
*2 broccoli stalks, peeled and diced same size as carrots
handful of snap peas - trimmed
1 – 2 cups rinsed bean sprouts
½ can drained baby corn
corn starch, pepper
1 cup of beef broth
marinade, sauce:
4 Tblsp. Gluten free Soy Sauce
2 Tblsp. Toasted Sesame seed oil
1 inch knob grated ginger (for more heat, add more)
zest of 1 lime
juice of 1 ½ limes
mix the marinade, and set aside
*this is a good way to use up broccoli stalks - when you have previously used up the florets...tasted wonderful!
Heat a drizzle of sesame oil in a pan on medium heat.  Add a couple of Tbsps. Corn starch to a plate, and fresh cracked pepper – mix with a fork.  Lightly dredge the beef strips through out the cornstarch.  Add the beef strips to the pan – and stir fry about  2-4  minutes.  Once nicely browned, remove from the pan and set aside.  Add a drizzle of olive oil to the pan, and brown the sliced mushrooms.  Then add in the diced onion and garlic, stir fry till translucent.  Add in the carrots, broccoli and stir fry, about 5 minutes.
Pour in ½ cup beef stock, stirring, and scrape up any brown bits.  Cover the pan with a lid..and simmer 5-8 minutes.  Then add in the snap peas, baby corn, and bean sprouts – bring to a good simmer, with the lid on, about 3 more minutes.  Add in the other ½ cup of beef stock. Return the beef to the pan once the carrots and broccoli are eldente  – add in the marinade .  Meanwhile, mix some beef stock with a few tblsp. Of  cornstarch to make a slurry.  Add the cornstarch slurry, to the simmering pan, stirring to thicken – to a nice consistency.
Serve over rice – delicious, and healthy.  With the bean sprouts, snap peas, and the veggies cooked until eldente – there was sooo much texture and flavour going on in this dish….wow….will be making this again soon.  An added thought...what about toasted almond slivers on top ?  Yummm.
Although I have posted this before....Jamie's Food Revolution Cook Book is such an inspiration!  He has given Britain, and now the States a huge gift.  Go Jamie Go!

Ina Gawne
author

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April 26, 2010
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