Thursday, March 7, 2013

Chinese Beef with Vegetables

Oh man. I've inadvertently gone a month(!) without a new post. This was not intentional. Every once in awhile, my work life just takes over and I get pretty busy. This is the case right now. In fact, this whole year has been crazy. I love it though. If I wasn't busy, I'd go crazy myself. But, there's probably a little crazy in there already...

Anyways, I come back to the blog world with this easy dinner. I have to admit that the picture doesn't really do it justice. It was one tasty meal and my lighting didn't really like the rice enough to make it drool-worthy. Trust me though, this is some serious good eating.

Every once in awhile I like to whip up a 'Chinese' type meal. I love Chinese food but it can get pretty pricey so I try my hand at some versions at home when the mood strikes. It saves me money and can be just as good as the take out variety. I'm a big fan of beef in Chinese food so I thought I'd run with that thought for my latest Chinese dinner. The wonderful thing about a meal like this is that it's full of everything you need: it has your meat, your vegetables and your starch. Boom. Complete dinner. And it's so versatile that you can throw in whatever veggies you have on hand!

Chinese Beef with Vegetables


 1 lb top sirloin steak

 1 TB cornstarch
 2 TB water

 1/4 c soy sauce
 1/2 c water (or beef stock)
 1 TB hoisin sauce
 1 TB sugar
 1 TB brown sugar
 1/4 tsp ground ginger
 1 1/2 TB cornstarch

 4-5 c mixed fresh vegetables such as: sliced red pepper, sliced green pepper, onion sliced into wedges, green onion sliced into 1/2" pieces, broccoli florets, carrots, snap peas, etc.
 2 cloves garlic, minced

1. Prepare your vegetables and set aside.
2. Cut steak into thin strips. Pound the strips out with a meat mallet to thin them out even further if you'd like. Combine cornstarch and water in a large bowl then toss with the steak. Set aside to marinate for about 10-15 minutes while you cook the vegetables and get the sauce ready.
3. Whisk sauce ingredients together and set aside.
4. Heat wok or large skillet until hot. Add 1 TB oil and cook vegetables about 3-5 minutes or until crisp tender over high heat. Remove to a bowl and set aside.
5. Reheat wok and add 1 TB oil. When oil is hot, add meat and cook over high heat until almost to desired doneness. Tip: If your wok is small, cook the meat in batches so you don't get a lot of moisture in the pan.
6. Give your sauce a quick mix (cornstarch will have settled at the bottom) and pour into pan with meat. Cook a few minutes until bubbly and thickened.
7. Turn off the heat, return vegetables to wok/pan and stir everything together. Serve over rice.

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