Wednesday, September 18, 2013

Beef and Pepper Stir Fry

 I love to go to the grocery store around 10am in the morning.  All the departments usually take a look at their merchandise and discount anything that has a sell by date for that day.  That's when you get the best deals.  I bought one pound of top round thinly sliced steak for $1.58.  Yes... you heard me right.  I paired that steak with some veggies I had in my fridge and I had lunch for 4 people for less than 5 dollars in less than 30 minutes!  Now that's what you call fast food on a dime!

1lb lean beef cut into strips (I used thinly sliced top round steak **see note)
1 large green bell pepper cut into strips
medium yellow onion sliced
1 bunch green onions sliced
8oz mushrooms sliced ( I used button mushrooms)
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
salt and black pepper
red chili flakes to taste
1 heaping Tbs cornstarch
cornstarch slurry (1Tbs cornstarch and 1Tbs water)
2-3 Tbs soy sauce
2-3 Tbs water
1 Tbs Oyster sauce
1 Tbs Hoisin sauce
1 Tbs Shaoxing Rice Wine (or dry sherry)

Slice beef into strips. (Note: cut against the grain so beef is tender. Against the grain means look at the lines on the beef and cut in the opposite direction.) Season beef lightly with salt and pepper and dust with some cornstarch.   Heat wok on high heat and add 1Tbs canola oil. Add beef and stir fry for 3-4 minutes.  Remove beef from pan onto plate until later.

Add 1 Tbs canola oil into pan and stir fry mushrooms for 2-3 minutes on high heat.  Then add onions, bell peppers, ginger, garlic, green onions, red chili flakes.  Stir fry for 2-3 minutes.

Add cooked beef (including any juices from the beef on the plate) back into wok and add the prepared sauce (recipe above).  Stir fry for 1-2 more minutes. Taste for seasoning.  Serve with rice.  Enjoy.

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