Moody's Foodie Beef Stir Fry
Prep Time
20 mins
Cook Time
30 mins
I was researching various stir fry recipes and couldn’t find one that really suited my taste. I was looking for a traditional Chinese restaurant-style stir fry that’s somewhat easy to make at home and competes with really good “take out.” I like this variation, I think you’ll enjoy it as well.
Course:
Main Course
Cuisine:
Chinese
Keyword:
beef, stir fry
Servings: 4 people
Ingredients
- 1 lb. Moody’s stir fry beef
- 2 T canola oil
- 2 T cornstarch
- Kosher salt & freshly ground pepper
- 4 C mixed vegetables see suggestions below
Vegetables - use any combination of the following, or all
- Broccoli florets
- Snow peas
- Yellow onion in wedges
- Carrots thinly sliced
- Red, yellow or orange peppers sliced thinly
- Scallions
- Mushrooms sliced
- Water chestnuts sliced and drained
Sauce
- 3 garlic cloves minced
- 1 t grated ginger
- ⅓ C water
- ⅓ C orange juice
- ¼ C soy sauce
- 1 ½ t sesame oil
- 3 T brown sugar
- 1 T cornstarch
- 3 T water
Instructions
-
Season the beef with salt and pepper. In a medium bowl, toss the beef with cornstarch until coated and set aside.
-
Prepare vegetables.
-
Place one tablespoon of oil in a large skillet or wok (I use cast iron). Cook the beef over medium-high heat until browned, about 2 to 3 minutes (the meat does not have to be fully cooked at this time). Once browned, remove meat from pan and set aside.
-
Add vegetables to the skillet or wok and cook until tender but still crisp, about 4 to 5 minutes at most. Remove from skillet and set aside with the meat.
-
While the vegetables are cooking, combine the sauce ingredients, without the cornstarch & 3 tablespoons of water, in a bowl and mix well.
-
Turn your heat to medium-high and add the sauce to the skillet and bring to a simmer. Combine one tablespoon of cornstarch with 3 tablespoons of water and add to the simmering sauce a little at a time until it reaches the desired consistency. Allow to simmer for 2-3 minutes; add the beef and vegetables to the skillet until heated thoroughly.
-
Serve over rice or noodles.
Recipe Notes
Enjoy!
Wine Pairing: We had a nice Argentinian Malbec with the stir fry and it was excellent.
