Easy Beef Stir-fry

The other day I went out to run some errands and I saw a Long John Silvers (LJS).  I hadn’t had it in years and wanted to try it out.  Wow, it was the worst idea ever!  I was barely able to eat 1/4 of the fish and 2 of the 6 shrimp.  It was so greasy and horrible that I threw it out and immediately went to the store.  Upon exiting the LJS, I noticed a Tom Leonards next door.  An offshoot of the popular Stew Leonards, I knew I was in for a treat.  I entered and was delighted with the vast array of fresh veggies and meat.  This sight was a welcome treat and I knew would be able to fix the lead weight (AKA Long John Silvers) that was in my stomach.  I picked up some top round steak and a mixture of peppers, onions and broccoli.  A nice stir-fry was in my future.

Easy Beef Stir-fry

• 4 tbs cornstarch
• 1/2 cup beef stock
• 1 tbs mirin
• 2 tbs water
• 4 cloves garlic, minced
• 3 tbs brown sugar
• 2 tbs grated fresh ginger
• 1/3 cup soy sauce
• 1 lb boneless steak cut  into thin strips (use sirloin or top round)
• 2 tbs vegetable oil
• 1 head of broccoli, cut into florets
• 1 small onion cut into wedges
• 2 bell peppers cut into 1 inch squares, use a variety of colors
• 4-8 oz water chestnuts, sliced
• 8-10 dried red chilies
• 1/4 cup scallions, cut into 1 inch pieces
• 2 cups cooked rice

In a large bowl combine the water, 1/2 the garlic, 1/2 the ginger and 2 tbs of cornstarch.  Mix together to form a loose paste.

Then toss in the sliced beef and stir.  Let sit for a couple of minutes while you pre-heat your large skillet or wok to high.

Dice your veggies and set aside.  You want everything ready to go when you start cooking as it will come together fast.

In a small bowl or coffee cup combine the beef stock, brown sugar, soy sauce, mirin and the remaining garlic and ginger.  Mix together until the cornstarch is mixed through the sauce.  Set aside.  I find that a coffee cup is an easy way to mix the sauce.  The built-in handle makes mixing in the cornstarch easier.

With the skillet preheated, add the cold vegetable oil and the dried red peppers.  Stir for a minute and then add the marinated beef.  Stir-fry for 3-5 minutes, or until the meat if throughly cooked.  Remove the meat from the pan.

Add just a tad bit more oil to the pan and then add the veggies.  Stir-fry for 5-8 minutes or until the onions start to become translucent.

Then add the beef back into the pan.  Mix the ingredient together.  Then add the sauce.  Bring to a boil and then stir. The sauce should thicken right up.

Top with the scallions and serve over the prepared rice.

This dish was fresh, light and super tasty.  The exact opposite of the LJS experience.