- 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
- Broccoli florets
- Snow peas
- Yellow onion in wedges
- Carrots thinly sliced
- Red, yellow or orange peppers sliced thinly
- Mushrooms sliced
- Water chestnuts sliced and drained
- 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
Season the beef with salt and pepper. In a medium bowl, toss the beef with cornstarch until coated and set aside.
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.
Wine Pairing: We had a nice Argentinian Malbec with the stir fry and it was excellent.