Cut the flank steak across the grain into thin strips 1½ to 2 inches long.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Press the garlic down with a spatula so that it releases its juices into the oil. Add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove the beef from the pan and drain in a colander or on paper towels.
Add 1 tablespoon oil. When the oil is hot, add the broccoli and sprinkle with the salt. Stir-fry for 3 to 4 minutes, until the broccoli turns a darker green and is tender but still crisp.
Push the broccoli to the sides of the wok or skillet. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. When the sauce has thickened, add the meat back into the pan. Cook for another minute, stirring to mix everything together. Taste and adjust the seasoning, adding more salt and pepper if desired. Serve hot.
Going Against the Grain Beef recipes normally call for the beef to be sliced across the grain prior to stir-frying because cutting the beef perpendicular to the grain cuts the muscle fibers, making the beef less chewy. Always slice cuts of flank and sirloin steak across the grain prior to stir-frying.
Chili for Two
Adding a small amount of cornstarch to the ground beef marinade helps it separate more easily during stir-frying. If you like your chili hot, increase the chili powder to 2 tablespoons.
Mix the ground beef with the salt, pepper, and cornstarch and let stand for 20 minutes.
Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and it is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels.
Clean out the wok or skillet and add 3 teaspoons olive oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the chili powder and cumin over the garlic and onions, and stir-fry until the onion begins to soften (about 2 minutes). Add the corn and stir-fry for a minute, mixing the corn with the onion and seasonings.
Stir in the kidney beans and diced tomatoes with juice. Bring to a boil. Stir in the cooked ground beef. Stir in the brown sugar. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.
Serves 2
¾ pound lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon cornstarch
5 teaspoons olive oil, divided
1 clove garlic, chopped
¾ cup chopped onion
1 tablespoon chili powder
½ teaspoon cumin
1 cup corn, fresh or frozen
1 cup kidney beans, drained
1 cup diced tomatoes with juice
1 tablespoon brown sugar
Serves 3 to 4
1 pound beef rouladen
5 tablespoons light soy sauce, divided
2 tablespoons Chinese rice wine or dry sherry, divided
2 teaspoons dark soy sauce
1 teaspoon Asian sesame oil
5 teaspoons cornstarch, divided
1 teaspoon brown sugar
2 tablespoons water
3½ tablespoons oil
¼ cup sliced ginger
1 tablespoon hot sauce, or to taste
1 carrot, julienned
¼ teaspoon salt
1 rib celery, julienned
Gingered Beef
Adding a small amount of cornstarch to the ground beef marinade helps it separate more easily during stir-frying. If you like your chili hot, increase the chili powder to 2 tablespoons.
Cut the beef into thin strips 2 inches long. Place the meat in a bowl and add 1 tablespoon soy sauce, 1 tablespoon Chinese rice wine or dry sherry, dark soy sauce, sesame oil, and 2 teaspoons cornstarch. Marinate the beef for 15 minutes.
Combine the 4 tablespoons soy sauce, 1 tablespoon rice wine or dry sherry, and brown sugar in a bowl. Dissolve 3 teaspoons cornstarch into 2 tablespoons water in another bowl. Set aside.
Heat a wok or skillet until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink and is nearly cooked through. Remove the meat from the pan and drain in a colander or on paper towels. Repeat with the remainder of the beef.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. When it begins to sizzle, stir in the hot sauce. Add the carrot. Stir-fry for a minute, stirring in the salt, then add the celery.
Add the sauce into the middle of the wok. Bring to a boil. Stir in the cornstarch and water mixture, and keep stirring until the sauce thickens. Add the meat back into the pan. Stir-fry for another minute, mixing everything together, and serve hot.
Thickening the Sauce with Cornstarch It is common to thicken stir-fry sauces with a cornstarch and water slurry in the final stages of cooking. Be sure to give the cornstarch and water a quick stir before adding it to the sauce. Stir continually as you add the slurry, until the sauce thickens. Once the sauce has thickened, combine it with the other ingredients.
Mongolian Lamb
Lamb is an extremely popular dish in northern China, where it is often paired with garlic and green onion.
Prepare the Peking Sauce up through step 2, leaving out the cornstarch and water mixture. Cut the lamb into thin strips. Place the lamb in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the lamb for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and green onions. Stir-fry for 10 seconds, then add the lamb. Stir-fry the lamb for about 1 minute, until it is no longer red.
Add the Peking Sauce and bring to a boil. Stir-fry for another minute, until the lamb is cooked.
Serves 2 to 4
Peking Sauce (page 22, but see instructions in step 1)
¾ pound lean boneless lamb
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1½ teaspoons cornstarch
2 tablespoons vegetable or peanut oil
2 cloves garlic, minced
2 green onions, shredded
Serves 4
¾ pound flank steak
2 tablespoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
½ teaspoon five-spice powder
2 teaspoons cornstarch
¼ cup chicken broth
2 teaspoons oyster sauce
3 tablespoons vegetable or peanut oil, divided
1 tablespoon minced garlic
1 tablespoon minced ginger
½ pound string beans, trimmed
1 teaspoon Asian sesame oil
Beef with String Beans
Serve this flavorful dish over cooked noodles for a complete meal.
Cut the flank steak across the grain into thin strips 1½ to 2 inches long. Place the beef in a bowl and add the soy sauce, Chinese rice wine or dry sherry, five-spice powder, and cornstarch. Marinate the beef for 20 minutes.
Combine the chicken broth and oyster sauce in a bowl.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
Push the beef to the sides and heat 1 tablespoon oil in the middle of the wok or skillet. Add the ginger. Stir-fry until aromatic, then add the string beans. Stir-fry for a minute. Add the broth and oyster sauce mixture and bring to a boil. Stir-fry for 1 more minute to mix
all the ingredients together. Stir in the sesame oil. Serve hot.
One Wok or Two? When stir-frying meat, you may find it necessary to clean out the pan before adding the vegetables and other ingredients. Some people find it easier to use a second wok (or heavy skillet) instead. Use a smaller pan to stir-fry the meat, and use a larger one for the final stir-frying when all the ingredients are brought together and stir-fried with a sauce.
Beef in Black Bean Sauce
Adding oil to the marinade in this recipe helps tenderize the beef. For extra-tough cuts of beef, you can add a small amount of baking soda.
Cut the flank steak across the grain into thin strips about 1½ inches long. Place the beef strips in a bowl and add the dark soy sauce, 1 tablespoon rice wine or sherry, 1½ teaspoons oil, and cornstarch. Marinate the beef for 15 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the beef. Let sear (brown) briefly, then stir-fry the beef, stirring and moving it around the pan, until it is nearly cooked. Remove and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic and the chopped chili. Stir-fry for 10 seconds, then add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Stir in 1 tablespoon rice wine or sherry while the peppers are stir-frying. Stir in the black bean sauce.
Add the beef back into the pan. Stir in the sugar. Stir-fry for 1 to 2 more minutes to blend all the flavors. Serve hot.
Serves 2 to 4
¾ pound flank steak
1 tablespoon dark soy sauce
2 tablespoons Chinese rice wine or dry sherry, divided
3 tablespoons vegetable or peanut oil, divided
1½ teaspoons cornstarch
1 teaspoon minced ginger
1 teaspoon minced garlic
1 small fresh chili pepper, seeded and finely chopped
½ green bell pepper, seeded and cut into thin strips
½ red bell pepper, seeded and cut into thin strips
1 tablespoon black bean sauce
1 teaspoon granulated sugar
Makes 8 to 10 fajitas
¾ pound skirt or flank steak
Feisty Fajita Marinade (page 24)
8–10 flour tortillas, as needed
1 tablespoon lime juice
3½ tablespoons vegetable or peanut oil, divided
1 teaspoon minced ginger
1 teaspoon minced garlic
½ medium white onion, chopped
2 red bell peppers, seeded and cut into thin strips
Mexican Fajitas
Serve with black beans, shredded cheese, guacamole, and all the traditional fajita accompaniments.
Cut the skirt steak in half, and then cut crosswise into thin strips. Combine the beef in a bowl with the marinade. Marinate the beef in the refrigerator for 2 hours.
Heat the flour tortillas according to the package directions. Keep warm in a 250°F oven while stir-frying the beef.
Heat wok or skillet until it is almost smoking. Add 1½ tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir-fry for 10 seconds, then add the steak, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the ginger and garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry for 2 minutes, or until it begins to soften. Add the red bell peppers. Stir-fry for another minute, then add the beef. Stir-fry for another minute, stirring to mix everything together.
Lay a tortilla out flat. Spoon a portion of the stir-fried beef and vegetables onto the tortilla, making sure the filling isn't too close to the edges. Fold in the left and right sides of the tortilla and tuck in the edges. Repeat with the remainder of the tortillas until the filling is used up.
The Origin of Fajitas The idea of marinating skirt steak in a lime-based marinade probably originated with Mexican laborers working for Texas ranchers in the Rio Grande Valley. The laborers were trying to extract more flavor from a tough, relatively cheap cut of meat. The fajita is a classic example of “Tex-Mex” cuisine, combining Mexican ingredients with the cooking style of Texas cowboys.
Meaty Egg Foo Yung
You may replace the sausages in this recipe with Chinese sausages, called lop cheong, which can be found at Asian supermarkets. Serve this hearty breakfast with Basic Brown Sauce (page 20) poured over the top.
Cut the sausage on the diagonal into ½-inch slices.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the sausages. Stir-fry until they are cooked though. Drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry for about 2 minutes, or until it begins to soften. Stir in the green pepper. Stir-fry for 1 minute, then add the bean sprouts. Stir in 1 tablespoon soy sauce. Remove the vegetables from the pan.
In a medium bowl, lightly beat the eggs, stirring in the salt and pepper. Stir in the cooked vegetables and sausage.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Cook until golden brown on both sides, turning over once during cooking. Serve hot.
Serves 2 to 3
2 beef sausages
3 tablespoons vegetable or peanut oil, divided
½ small yellow onion, chopped
1 green bell pepper, seeded and diced
1 cup mung bean sprouts
1 tablespoon soy sauce
5 large eggs
¼ teaspoon salt
Black pepper to taste
Yields 15 to 20 meatballs
1 pound ground beef
½ cup bread crumbs
2 green onions, finely chopped
1 large egg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 teaspoon salt or salt substitute
½ teaspoon black pepper
½ cup pineapple juice
½ cup water
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon granulated sugar
3 tablespoons olive oil, divided
1 tablespoon minced fresh ginger
1 green bell pepper, seeded and cut into chunks
Caribbean Meatballs
Cinnamon, allspice, and nutmeg, which Americans often use only in sweet foods, are all spices that are commonly used in Caribbean cooking.
Using your hands, in a large bowl mix together the ground beef, bread crumbs, green onions, egg, ground cinnamon, ground allspice, ground nutmeg, salt, and pepper. Mix well to combine. Form the mixture into small balls approximately the size of a golf ball.
Combine the pineapple juice, water, soy sauce, rice vinegar, and sugar in a bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the meatballs. Stir-fry the meatballs, turning them frequently, until they are browned. Add more olive oil as needed. Remove and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for a few seconds, then add the green pepper. Stir-fry for 2 minutes, or until the green pepper is tender but still crisp.
Add the sauce and bring to a boil. Turn down the heat and add the meatballs back into the pan. Cover and simmer for 15 minutes or until the meatballs are cooked through. Serve immediately.
Caribbean Cuisine — A Melting Pot Modern Caribbean cuisine is a fascinating mix of culinary influences, from indigenous peoples and African slaves to European settlers. In the mid-1800s, Indian and Chinese laborers — many of whom were kidnapped to replace bl
ack slaves who had been freed by the British — added their own influence to the Caribbean culinary melting pot.
Gourmet Chili for Guests
Not comfortable handing hot chili peppers? Jarred chilies such as Scarpinos jalapeno peppers are available in most supermarkets. Jarred chilies tend to be a bit milder than fresh or dried chilies, so be sure to add extra if you like your chili hot!
Cut the sirloin across the grain into thin strips 1½ to 2 inches long. Place the beef in a bowl and add the salt, pepper, and cornstarch. Set aside.
Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic and the chopped red chilies. Stir-fry for 20 seconds, then add the onion. Stir-fry for 2 minutes or until it begins to soften. Add the green bell pepper. Stir-fry for 2 minutes or until the green pepper is tender but still crisp.
Stir in the kidney beans and tomato sauce. Stir in the cumin and oregano. Bring to a boil. Stir in the cooked beef. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning if desired. Serve hot.
Serves 4
1 pound sirloin steak
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons cornstarch
4 tablespoons olive oil, divided
2 cloves garlic, chopped
2 teaspoons chopped red chilies
1 medium white onion, chopped
1 green bell pepper, seeded, cut into thin strips
THE EVERYTHING® STIR-FRY COOKBOOK Page 9