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Sunday Dinner: Beef Stir Fry

YumSugar — Sun, 21 Jan 2007 00:28:32 -0800

Yesterday I invited my sister over for dinner because I decided that we were going to try and master one of my mom's classic dishes. It's best described as stir fried beef with gravy and vegetables, but we lovingly call it "na ge niu rou" (which literally translates to "that cow meat").

Now, my mom has made this dish (or a variation of this dish) a thousand times and you'd think that I'd have tried cooking it by now. However, I never knew where to begin. See, my mom's a fantastic cook (in fact, she actually used to teach classes), but she never measures anything and getting a recipe from her is nearly impossible. So when I went home for Christmas, I followed her around with a pen in one hand and a camera in the other and forced her to come up with a recipe.

My end result ended up being pretty tasty (although I didn't cut my meat as thin as I could have) and I'm surprised by how easy it was. It wasn't as tasty as my mom's dish (but come on, is ANYTHING ever as good as mom's?), but I think with practice I'll be able to make it my own. To learn what goodies my mom cooks up in the kitchen, read more

Stir Fried Beef with Gravy
Adapted from a recipe by YumSugar's Mom!

Vegetables:
2 small-medium sized carrots
1 good sized green bell pepper
1/2 cup water

Beef Mixture:
1 lb of beef (I used round tip)
2 tbsp cornstarch
1/4 tsp garlic powder
2 tsp soysauce
oil (I used olive, but you could use vegetable, canola, etc.)

Garlic Mixture:
1 dried chili pepper
2 cloves of garlic
1 slice of fresh ginger root
1 shallot

Sauce:
3 tbsp soy sauce
1 tbsp sugar
1 tbsp water

- Peel carrots and then thinly slice on the diagonal. Stack slices and cut into sticks. Cut and slice bell pepper into thin sticks. Set carrots and bell pepper aside.
- Slice beef into short thin strips.
- In a large bowl combine cornstarch and garlic powder. Place meat into bowl and coat with cornstarch mixture. Add 2 tsp soysauce and mix well. (By the way, you're going to do this whole step with your hands, it's much easier than trying to use an utensil.) Set aside.
- Mince chili peppers, garlic, ginger and shallot together. Set aside.
- Combine 3 tbsp soy sauce, sugar and water in a small bowl. Mix until sugar is dissolved. Set aside.
- Place vegetables into large, deep frying pan. Add 1/2 cup water. Place frying pan over high heat and cover. If the water comes to a boil, reduce the heat. You are just looking to steam the vegetables until they are soft. Do not overcook, as you want them to stay slightly crispy and colorful. If there appears to be too much water, remove lid and let water steam off.
- When vegetables are finished, remove them from pan and place on serving platter. For a decorative look, create a circle with the vegetables.
- Add enough oil to coat pan (approx 1 1/2 tbsp). When oil has started to shimmer, add beef. Be sure to spread the beef out (it will be clumpy from the mixture) so that it will evenly heat.
- Stir-fry for several minutes, until the meat is just about finished. The sauce on the beef should have thickened and appear a little "gooey." Remove from pan and set aside (I rinsed the bowl I used to coat the beef and re-used it).
- Place pan back over heat and add garlic mixture into pan (the pan will also contain a lot of the meat drippings). Sauté for several minutes or until the garlic is fragrant.
- Add soy sauce mixture to pan and let simmer for a minute or two. The sauce should begin to reduce (thicken). Stir often to ensure that the garlic mixture does not burn.
- When sauce has reached a syrupy consistency, add beef back into pan. Mix until everything is coated.
- Remove from pan and put onto serving platter (into the center of the vegetable circle). Serve with rice!My Mom's VersionMy Version (I forgot to cut the carrots!)

Note: There are several variations to this dish. The first one is a simple visual change. Instead of serving it inside of a ring of vegetables, you could mix everything together.

The second variation has to do with the sauce. When you remove the meat the first time, make sure it is completely done and then add it to the platter. Create the sauce as mentioned above, but instead of adding the meat back in to the pan, simply pour the sauce over the meat. This will result in a thinner sauce.

Also, this recipe can be doubled if necessary.

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Fast & Easy Dinner: Orange Beef Stir-Fry

partysugar — Fri, 15 Jun 2007 07:00:57 -0700

Never underestimate the extreme flavor power of fresh squeezed citrus juice. The acidity stops foods from oxidizing and adds a bright unprocessed taste to quick fix foods. The juice from one orange is used to jazz up a simple beef stir-fry. Stir-frys are excellent because they can be made rapidly and provide a mixture of tender meat, crisp vegetables, and sticky rice. You'll give Rachael Ray a run for her money when you make this savory stir-fry in under thirty minutes or less so get the recipe now and read more

Orange Beef Stir-Fry
From Everyday Food magazine

1 cup long-grain white rice
1/4 cup freshly squeezed orange juice, (from 1 orange)
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon light-brown sugar
1 pound top or bottom round steak, cut into strips, 2 inches long and 1/4 inch thick
1 tablespoon cornstarch
Coarse salt and ground pepper
1 (1 pound) broccoli, florets broken into small pieces (reserve stalks for another use)
2 tablespoons vegetable oil
1 red bell pepper, (ribs and seeds removed), cut into strips, 2 inches long and 1/4 inch wide

Cook rice according to package instructions; set aside.
Meanwhile, in a small bowl or liquid-measuring cup, combine orange juice, vinegar, soy sauce, and sugar; set aside.
In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.
In a large skillet, combine broccoli with 1 cup water; season with salt and pepper. Bring to a boil over medium-high; cook, partially covered, until broccoli is bright green and crisp-tender, 4 to 6 minutes. Transfer to a plate. Discard any water in skillet; wipe with paper towel.
In same skillet, heat 1 tablespoon oil over high. When pan is very hot, add half the beef; cook until browned, 2 to 4 minutes. Using slotted spoon, transfer beef to plate with broccoli. Repeat with remaining oil and remaining beef, but leave beef in skillet.
Return reserved beef and broccoli to skillet; add orange-juice mixture and bell pepper.
Continue cooking over high heat until sauce thickens, 2 to 4 minutes. Serve over rice.

Serves 4.

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Fast & Easy Dinner: Beef Stir-Fry with Snap Peas

partysugar — Tue, 19 Feb 2008 06:01:59 -0800

Sometimes, instead of ordering takeout, I prefer to cook at home. My go to dish is always a stir-fry. They're straightforward and quick cooking, perfect for weeknights. You toss everything in to a hot pan and season with super flavorful, fresh ingredients like ginger, limes, and scallions.

This recipe uses beef, but feel free to alter it to your liking; chicken or shrimp would be equally delicious. To take a look at the recipe, read more.

Beef Stir-Fry with Snap Peas
From Everyday Food magazine

Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)

In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat.
In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes.
Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

Serves 4.

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Fast & Easy Dinner: Beef and Asparagus Stir-Fry

partysugar — Tue, 31 Mar 2009 06:50:49 -0700

Since the majority of you are looking forward to asparagus season, I thought it would be appropriate to feature a quick, effortless meal that incorporates the tender green spears. This recipe takes an Asian spin on the vegetable and combines it with seared beef sirloin.

Chili oil, sherry, and hoisin sauce come together in a fragrant, spicy sauce that coats both the asparagus and beef. Serve over steamed rice for a meal that is filling, yet healthy. Get the recipe when you read more.

Beef and Asparagus Stir-Fry
From Williams-Sonoma

Ingredients

1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

Directions

Lightly season the beef with salt and black pepper.
In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.
In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.
Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.
Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.
Divide the rice among shallow bowls, top with beef and asparagus, and serve immediately.

Serves 4.

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Monday's Leftovers: Mixed-Pepper Steak With Onions

YumSugar — Mon, 17 Aug 2009 07:50:10 -0700

I like to get my week off to the right start by making a square meal at home, but Mondays often wind up being hectic and frazzled. Thankfully, I've come across a dish that pleases everyone, doesn't require too much time or effort, and calls for only a handful of ingredients, including sirloin, which I have on hand. It reminds me of the pepper steak my mother made for me growing up. There's no fancy herbs, no exotic spices or wine reductions - just soy sauce, and the pure, pungent aroma of ground black pepper. Get the recipe when you read more.

Monday's Leftovers: Steak and Bok Choy Stir-Fry

YumSugar — Mon, 25 Aug 2008 07:45:38 -0700

Stir-fried steak reminds me of a dish my mother used to make. This recipe calls for skirt steak, but flank steak or any leftover steak would taste great in this dish.

With rice, vegetables, and peanuts, this balanced, bold-flavored dish is a great way to have dinner on the table in less than an hour. To get the recipe, read more.

Skirt Steak and Bok Choy Stir-Fry
From Everyday Food magazine

Ingredients

2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut butter
1 tablespoon honey
2 garlic cloves, minced
Coarse salt and ground pepper
1 pound skirt steak, thinly sliced crosswise
1 tablespoon cornstarch
1 teaspoon vegetable oil
1 large head bok choy, cut 1-inch thick crosswise
4 medium carrots, halved lengthwise, thinly sliced on bias
Cooked rice, for serving
1/4 cup peanuts, chopped

Directions

In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper.
In a bowl, toss steak with cornstarch; season with salt and pepper.
In a large nonstick skillet with a lid, heat oil over medium-high. Add half of steak; cook, tossing, until browned, 1 to 2 minutes. Transfer to a plate; repeat with remaining steak.
To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes.
Return steak to skillet; cook until heated through, about 5 minutes.
Serve over rice; sprinkle with peanuts.

Serves 4 to 6.

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Monday's Leftovers: Chicken Teriyaki Meatballs

YumSugar — Mon, 19 Oct 2009 09:00:58 -0700

I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.

Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger - then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper. A simple teriyaki sauce ties the whole meal together. Ready for the recipe? Then keep reading.

Must Read: Jamie's Food Revolution

YumSugar — Thu, 08 Oct 2009 15:00:01 -0700

As someone who's followed Jamie Oliver throughout the years, I was intrigued when I heard about his plans to overhaul the eating habits of Americans on a new TV show. But apparently his latest project is even bigger than that: he's also come out with his ninth cookbook, Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals ($35). The premise of the title, which hits stores next week, is that cooking good food from scratch saves money and your health. Hoping to transform takeout-lovers into home cooks, this book is studded with real-life testimonials. But is it revolutionary? Find out when you read more.

Monday's Leftovers: Asian Style Steak Sandwich

YumSugar — Mon, 22 Jan 2007 00:12:13 -0800

For last night's Sunday Dinner, I taught you all how to make my mom's Beef Stir Fry. If you doubled the batch, or were only cooking for one or two, you probably have some leftovers. You could just heat it back up, and eat it again tonight, but if you did, you would miss out on the main reason I love this dish. You see, this dish makes for the best (and I mean best), sandwiches.

Take a small french roll (or half of a standard french baguette), slice it down the middle and butter the sides.
Heat a non-stick pan over medium heat.
Place bread butter side down until crispy.
Fill with heated up Beef Stir Fry leftovers.
If desired place a few slices of your favorite cheese before serving.

The end result is sort of an Asian inspired Philly cheesesteak.

Unfortunately, we ended up devouring our food last night, and so we didn't actually have any leftovers (which is why there's not a real picture). But it's really straightforward and simple to make, so even without visual cues, you should be fine.

Ps. My mom wanted to make sure that I mentioned the following: If you don't feel like bread, make some spaghetti noodles. Heat the meat back up on the stove, and add the cooked noodles to it. Mix it all together for a delicious stir-fried beef with noodles. I'll vouch for this as well, it's also delicious, but it's not Asian-philly steak sandwich!

Monday's Leftovers: Asian Style Steak Sandwich

YumSugar — Fri, 12 Jan 2007 00:12:13 -0800

For last night's Sunday Dinner, I taught you all how to make my mom's Beef Stir Fry, if you doubled the batch (or were only cooking for one or two), you probably have some leftover. You could just heat it back up, and eat finish it off tonight, but if you did, you would miss the main reason I love this dish. You see, this dish makes for the best (and I mean best), sandwich. Take a small french roll (or half of a standard french baguette), slice it down the middle and butter the sides. Heat a a non-stick pan over medium heat. Place bread butter side down until crispy. Fill with heated up Beef Stir Fry leftovers. If desired place a few slices of your favorite cheese before serving. The end result is sort of an Asian inspired Philly cheesesteak.

Unfortunately, we ended up devouring our food last night, and so didn't actually have any leftovers (which is why there's not a real picture). But it's really straightforward and simple to make, so even without visual cues, you should be fine.