THE EVERYTHING® STIR-FRY COOKBOOK
Page 11
1 tablespoon chile paste, or to taste
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
Crisped Szechuan Beef (page 194, but see step 2 below)
2 Stir-Fried Zucchini (page 250)
Freshly ground white pepper to taste
Serves 4 to 6
1 pound ground beef
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons cornstarch
½ cup water
½ cup chicken broth
3½ tablespoons olive oil, divided
2 cloves garlic, crushed
½ cup chopped onion
1 green bell pepper, diced
1 tablespoon additional water, if needed
1 cup tomato sauce
½ teaspoon ground cumin
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
Hamburger buns, as needed
Sloppy Joes
Kids especially love the soupy texture of these Sloppy Joes. For extra protein, sprinkle some shredded cheese on top of the Sloppy Joes before serving.
Combine the ground beef with the salt, pepper, and cornstarch in a bowl. Let the ground beef stand for 15 minutes.
Combine the water with the chicken broth in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ground beef. Stir-fry the meat, stirring and moving it around the pan with a spatula, until it is no longer pink and is nearly cooked through. Remove the meat and drain in a colander or on paper towels. Clean out the pan.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for 2 minutes or until it begins to soften. Add the green bell pepper. Stir-fry for 2 minutes. Splash the vegetables with 1 tablespoon water if they begin to dry out.
Stir in the broth mixture and the tomato sauce. Stir in the cumin, brown sugar, and Worcestershire sauce. Bring to a boil. Stir in the cooked beef. Stir-fry for 2 to 3 more minutes to combine all the ingredients and make sure the ground beef is cooked through. Taste and add salt and pepper if desired. Serve the Sloppy Joes on the hamburger buns.
The History of Sloppy Joes It's believed sloppy joes were invented during the Depression, when housewives were forced to make inexpensive cuts of meat stretch as far as possible. Sloppy joes, which used less ground beef than regular hamburgers and combined it with a thick tomato sauce, were the perfect solution.
Curried Beef
Rice wine makes a frequent appearance in Chinese stir-fries. If you can't find rice wine, dry sherry can be used as a substitute.
Cut the sirloin across the grain into thin strips 1½ to 2 inches long. Place the beef in a bowl and add the light soy sauce, rice wine, Asian sesame oil, and cornstarch. Marinate the beef for 20 minutes.
Combine the chicken broth, dark soy sauce, and sugar in a bowl. Set aside.
Heat a wok or skillet over medium-high heat and 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 the meat and drain in a colander or on paper towels. Repeat with the other half of the beef. If the beef begins to dry out, add 1 tablespoon of rice wine instead of adding more oil.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry until aromatic, then add the onion. Stir-fry the onion for about 2 minutes, until it starts to soften. Add the frozen peas and the curry powder. Stir-fry for a minute.
Pour in the sauce and bring to a boil. Add the beef back into the pan. Stir in salt and black pepper to taste. Stir-fry for another minute to heat everything through. Serve hot.
Serves 4
1 pound sirloin steak
1½ tablespoons light soy sauce
1 tablespoon Chinese rice wine, more if necessary
1 teaspoon Asian sesame oil
2 teaspoons cornstarch
½ cup chicken broth
1 tablespoon dark soy sauce
1 teaspoon granulated sugar
3 tablespoons vegetable or peanut oil, divided
2 cloves garlic, crushed
1 medium onion, chopped
1 cup frozen peas
2 tablespoons curry powder
1 teaspoon salt
Black pepper to taste
Serves 4
1 pound flank steak or filet mignon
1 tablespoon peppercorns, crushed
1 teaspoon sea salt
2 tablespoons olive oil
1 tablespoon fresh ginger, minced
1 tablespoon water, white wine vinegar, or balsamic vinegar, if needed
Stir-Fried French Peppered Steak
You may experiment with different combinations of peppercorns — from fiery white peppercorns to milder green peppercorns, which are picked before the berry has fully ripened.
Cut the beef across the grain into thin strips 1½ to 2 inches long. Use the palm of your hand to rub the crushed peppercorns and sea salt into the beef. Place the beef in a bowl and let stand for 20 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 fresh ginger. Stir-fry for 10 seconds, then add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat for 4 to 5 minutes, stirring and tossing until it is cooked through. If the beef begins to dry out, add 1 tablespoon water, white wine vinegar, or balsamic vinegar instead of adding more oil. Remove the meat and drain in a colander or on paper towels. Repeat with the other half of the beef.
Serve hot with vegetables and rice or noodles.
Crushing Peppercorns You don't need a mortar and pestle to crush peppercorns. Just place the peppercorns in a plastic bag and place the bag underneath a heavy pot or skillet. Press down hard on the inside of the pan with the palm of your hand until the peppercorns are fully crushed.
Stir-Fried Beef with Onion
Onions are a great addition to a healthy stir-fry. Not only do they add plenty of flavor, but they do not contain any fat and are low in carbohydrates and calories.
Cut the steak across the grain into thin strips 1½ to 2 inches long. Place the beef in a bowl and add the soy sauce, 1 tablespoon Chinese rice wine or dry sherry, hoisin sauce, and cornstarch. Marinate the beef for 15 minutes.
In a small bowl, combine the dark soy sauce, 1 tablespoon Chinese rice wine or dry sherry, and the brown sugar. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking, and add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onions. Stir-fry the onions for 3 to 4 minutes, until they are softened. Remove the onions 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 minced ginger. Stir-fry for about 10 seconds, then add the beef. Let the beef sear, then stir-fry, stirring and moving the beef around the pan, until it is no longer pink and is nearly cooked through.
Add the dark soy sauce mixture into the wok or skillet and bring to a boil. Add the onion back into the pan. Stir-fry for 1 to 2 minutes to heat everything through. Taste and adjust seasoning, adding salt or black pepper if desired. Serve hot.
Serves 3 to 4
1 pound sirloin or flank steak
1½ tablespoons light soy sauce
2 tablespoons Chinese rice wine or dry sherry, divided
2 teaspoons hoisin sauce
2 teaspoons cornstarch
3 tablespoons dark soy sauce
1½ teaspoons brown sugar
3 tablespoons vegetable or peanut oil, divided
1 teaspoon minced garlic
2 large red onions, thinly sliced
½ teaspoon minced ginger Salt or black pepper to taste
&nbs
p; Serves 4 to 6
1½ pounds beef short ribs
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons cornstarch
3½ tablespoons olive oil, divided
2 cloves garlic, chopped
1 medium white onion, chopped
2 teaspoons paprika, or to taste
3 cups frozen stir-fry vegetable mix
½ cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon granulated sugar
Spicy Beef Short Ribs
This stir-fried version of stew takes less than 30 minutes to make and tastes as good as stew that has been simmering on the stovetop all afternoon.
Cut the beef short ribs into bite-sized chunks. Place the short ribs in a bowl and toss with the salt, black pepper, and cornstarch. Let the beef stand for 15 minutes.
Heat a wok or skillet over medium high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic. Stir-fry for 10 seconds, then add half the short ribs. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until there is no pinkness and it is nearly cooked through. Remove the meat 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 remaining garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the garlic and onions. Stir-fry for 2 minutes, or until the onion begins to soften. Add the stir-fry vegetables. Stir-fry the vegetables according to the package directions, or until they are heated through (3 to 5 minutes).
Add the beef broth into the pan and bring to a boil. Add the beef back into the pan, stirring to mix it with the other ingredients. Stir in the Worcestershire sauce and the sugar. Stir-fry for 1 to 2 more minutes to mix everything together, and serve hot.
Beef Stew Around the World Every culture has its own version of a one-pot dish combining meat, vegetables, and seasonings, simmered for hours on the stovetop. Ancient Romans dined on a dish of lamb with seasonings, and Hungarian cattle drivers were dining on a mixture of dried meat mixed with water and seasonings (the forerunner to modern-day Hungarian goulash) by at least the sixteenth century.
Mexican Taco Salad
Stir-frying the vegetables for taco salad brings out their natural flavors. Serve this salad with guacamole, sour cream, and salsa for dipping.
In a bowl, combine the ground beef with the salt, pepper, and cornstarch. Let the beef stand for 20 minutes.
Heat a wok or skillet on medium-high heat until it is nearly smoking, and 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. Remove the ground beef and drain in a colander or on paper towels. Clean out the pan.
Heat 3 teaspoons oil in the same wok or skillet. When the oil is hot, add the garlic. Stir-fry for about 15 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Sprinkle the chili powder on the onion while stir-frying. Add the chopped bell peppers. Stir-fry for 1 minute, splashing the peppers with 1 tablespoon of water or broth if they begin to dry out. Add the lettuce and stir-fry briefly (less than 30 seconds).
Add the diced tomatoes with juice. Bring to a boil. Stir in the Worcestershire sauce and the chopped green onions. Add the ground beef back into the pan. Stir-fry for 1 to 2 more minutes to let the flavors blend together. Remove from the heat and stir in the shredded cheese. Serve with the taco chips.
Serves 4 to 6
1 pound ground beef
½ teaspoon salt
½ teaspoon pepper
2 teaspoons cornstarch
5 teaspoons olive oil, divided
2 cloves garlic, crushed
1 onion, chopped
1 tablespoon chili powder, or to taste
½ green bell pepper, seeded and cut into cubes
½ red bell pepper, seeded and cut into cubes
1 tablespoon water or chicken broth, if needed
1 cup lettuce leaves, shredded
1 cup diced tomatoes with juice
1 tablespoon Worcestershire sauce
2 green onions, chopped
2 cups shredded Cheddar cheese
1 package taco chips
Serves 4 to 6
1½ pounds stewing beef
1¼ teaspoons salt, divided
½ teaspoon black pepper
1 tablespoon cornstarch
¾ cup canned diced tomatoes
¾ cup beef broth
4 tablespoons olive oil, divided
2 cloves garlic, chopped
1 medium white onion, chopped
1 tablespoon paprika, or to taste
2 ribs celery, cut on the diagonal into ½-inch-thick pieces
1 tablespoon water, if needed
1 tomato, halved and thinly sliced
½ cup sour cream
Hungarian Goulash
For extra flavor, use canned diced tomatoes that are flavored with herbs. Serve this hearty stew over cooked egg noodles, with plenty of crusty bread for dipping.
In a large bowl, toss the stewing beef with 1 teaspoon salt, black pepper, and cornstarch. Combine the canned diced tomatoes and beef broth in a small bowl and 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 half the stewing 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 stewing beef.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for about 15 seconds, then add the onion. Sprinkle the paprika over the onion. Stir-fry for 2 minutes or until the onion begins to soften. Add the celery. Sprinkle ¼ teaspoon salt over the celery and stir-fry until it begins to turn a brighter green (about 1 minute). Splash the celery with 1 tablespoon water if needed. Add the tomato slices. Stir-fry for 1 minute.
Add the broth mixture and bring to a boil. Add the beef back into the pan. Reduce the heat to medium and cook, stirring for a few more minutes to heat everything through. Taste and adjust the seasoning if desired. Stir in the sour cream just before serving.
Tomato Lore Tomatoes are one of the many foods Genoese explorer Christopher Columbus introduced to Spain following his voyages to the Americas. Although the French christened them pommes d'amour, or “apples of love,” most Europeans were slow to embrace the tomato because of its acidic taste. Today, it's a different story — the tomato is the world's most popular fruit.
Beef with Cauliflower
Combining cauliflower with sweet red bell pepper provides an interesting combination of color, texture, and flavors. Serve this easy stir-fry over cooked basmati or jasmine rice.
Cut the flank steak across the grain into thin strips approximately 1½ to 2 inches long. Combine the white wine vinegar, chicken broth, and sugar in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry the garlic for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. 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 minced ginger. Stir-fry for 10 seconds, then add the cauliflower. Stir-fry the cauliflower for 1 minute, sprinkling with the salt. Add the red bell pepper. Stir-fry for another minute, then add the broth mixture. Cover and cook for 1 to 2 minutes, until the cauliflower is tender but still crisp.
Add the beef back into the pan. Stir-fry for another 1 to 2 minutes to mix everything together. Serve hot.
Serves 3 to 4
½ pound flank or sirloin steak
2 tablespoons white wine vinegar
¼ cup chicken broth
2 teaspoons granulated sugar
2 tablespoons vegetable or peanut oil, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup cauliflower florets ¼ teaspoon salt
1 red bell pepper, cut into cubes
Serves 2 to 4
¾ pound flank or sirloin steak
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
1½ teaspoons cornstarch
3 tablespoons vegetable or peanut oil, divided
2 cloves garlic, minced
2 slices ginger, minced
2 cups green beans, trimmed
1 cup baby corn, drained, halved
½ teaspoon salt
Simple Stir-Fry Sauce (page 16)
Beef in Stir-Fry Sauce
For extra flavor, prepare the sauce earlier in the day to give the flavors more time to blend. Refrigerate the sauce in a sealed container until ready to use. For stir-frying, it's best to choose cuts of beef that are lean and tender. Flank steak and sirloin steak are the best choices for stir-frying.
Cut the flank steak across the grain into thin strips. Place the beef in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the beef for 15 minutes.
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. Let sear briefly, then stir-fry the beef, stirring and moving it around the pan until it is no longer pink. Remove and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. Add the ginger and stir-fry for 10 seconds. Add the green beans and stir-fry for 1 minute. Add the baby corn. Stir-fry the vegetables for 1 more minute, sprinkling with the salt.
Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 to 2 more minutes, to mix together the ingredients. Serve hot.
Roman-Style Lamb