Tasty but Incredibly Inauthentic Stir Fry
Today I am making Garlic and Ginger Beef with Sugar Snap Peas, but just about any kind of thinly sliced meat and quick cooking veggie can be used. Other good choices are chicken and asparagus with bok choy, beef and broccoli, and pork and green beans.
The most important thing to remember with a stir fry is to keep freakin’ stirring. Stir fries use very little oil and high heat; if you stop stirring, things WILL stick.
As usual, the measurements are all vague and approximate. Serves 2-4
Sauce/Marinade
~ 1/2-1 cup good quality soy sauce
~ 1/2 cup water
~ 1 tsp sugar
~ 1 tsp mirin
~ 1 tsp rice vinegar
~ 1-2 tsp finely minced ginger (I use a jarred ginger)
~ 1- 2 tsp finely minced garlic
Meat
~ .5lbs meat of choice
Veggie
~ 2-4 cup vegetable of choice (I use frozen, fresh works too)
~ 1 onion sliced
Other
~ .25 cup sesame seeds
~ 1 tsp red pepper flakes
~ 2 tsp minced garlic
~ vegetable oil
~ cornstarch
~ steamed rice for serving
Marinade
- Mix the ingredients for your marinade.
- Slice your meat into about 1″-2″ pieces
- Dump your meat into the marinade and refrigerate for ~ half an hour
Veggies
- Chop your onion
- Heat ~1tsp oil in your wok at about medium high
- Add garlic, sesame seeds, red pepper
- Add onion and cook until beginning to soften
- Add veggies and cook until just thawed (for frozen) or barely tender (for fresh)
- Slide veggies into bowl.
Meat
- Separate your meat from the marinade and add to pan
- Cook just until fully brown, then add marinade.
- Turn heat to high and boil meat/marinade for full minute (this is important because the marinade could be contaminated by raw meat)
Finishing
- Add your veggies back into the pan, stir to coat with sauce
- Sprinkle corn starch over mixture (~1-2tsp), mix
- Cook until sauce begins to thicken. Stir fry is done when veggies are tender-crisp
There ya go. Easy, and only takes about 15-20 minutes to cook.