Stir frying is a great quick easy way to cook veggies and meat. There are some key steps you want to follow but once you get them down it will be like second nature to you. Firstly you want to prepare your ingredients in advance. Stir frying is a quick cook method so you want to have everything ready so you can focus on cooking the food and not preparing for the next step or ingredient. Secondly you don’t need a wok to make great stir fry a 12 inch non-stick pan works great. The key to getting the ingredients going is heating the pan well before you add your first ingredient. Usually you cook your marinated meat first and then remove it from the pan and set aside.
Thirdly if you are cooking vegetable that take a long time to cook like broccoli, green beans or asparagus put then in the pan with some oil and a little water cover them with a lid and steam cook them until tender. And vegetables that cooks quicker like peppers and onion in a dry pan with oil and cook for about 1-2 minutes.
Finally once everything is cooked you return your meat to the pan add your sauce/slurry and aromatics and adjust seasoning. Now have some fun and use chicken or beef and swap out the veggies to your liking once you get the hang of it. The sauce can be adjusted as well but the basics are stock, soy sauce, garlic, ginger, sugar, vinegar and spicy. The black bean garlic paste is used here because beef is the meat but can be omitted for chicken versions. Let’s get into it.
Beef and Pepper Stir Fry
1-1½ pounds stir fry beef or flank steak sliced into strips
3 tablespoons vegetable oil
1 large red bell pepper, sliced into strips
2 large green bell pepper, sliced into strips
1 large onion, halved and sliced into strips (half on the root side)
1 cup chicken broth
3 tablespoons soy sauce
2 tablespoons corn starch
2 teaspoons light brown sugar
2 teaspoons rice wine vinegar
4 large garlic cloves, minced
1 tablespoon fresh ginger, minced
1-2 teaspoon red pepper flakes or sambal oelek (chili paste)
2 teaspoon black bean garlic paste
2 teaspoons toasted sesame seed oil
2 tablespoons fresh cilantro, chopped
4 green onions, sliced on diagonal
Salt and pepper to taste
Serve with rice or noodles
Black or regular sesame seeds, garnish optional
Procedure: Combine beef and a couple of sprinkles of soy sauce in a bowl cover and chill for at least 15 minutes to 1 hour. Combine chicken broth, soy sauce, corn starch, light brown sugar, rice wine vinegar, 3 minced garlic cloves, ginger, 1 tablespoon vegetable oil, and red pepper flakes or sambal oelek. Stir to combine all. Add 1 tablespoon of oil to 12 inch non-stick skillet and heat to oil on medium high. Drain the liquid from the beef and add 1/2 of the beef to the pan and cook for 1-2 until beef is browned around the edges. Remove from the pan and plate on a plate. Repeat with the second half of the beef. Wipe the pan with paper towel carefully. Add another tablespoon of vegetable oil to the pan heat on medium high. Add all the peppers and onion, and add about 1/4 cup of water and cover with a lid. Cook the peppers and onions until tender and some browning has occurred. Return the beef to the pan. Mix the sauce again to combine any cornstarch that may have settled on the bottom. Add the pan and stir to combine. Cooking until the sauce has slightly thickened. Add the black bean garlic paste and stir in to combine well. Add last garlic clove, cilantro, and sesame seed oil, stir and combine well. Taste and adjust seasoning (salt, pepper and more soy sauce). Its official you stir fried it. Enjoy.
About Chef Mariea Cobb
I come from a long line of women who share the gift cropped mariea cobbof food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – email@example.com