Super easy Stir Fry that needs at least a half hour to marinate but can be marinated for a full day so you have tomorrow’s meal ready today! You can also easily substitute chicken for beef with this recipe!
Ingredients:
- 3 Tablespoons Soy Sauce
- 3 teaspoons dry sherry ( I’ve used whatever wine I have on hand)
- 2 Tablespoons corn starch
- 3 Tablespoons minced ginger root* ( you can vary this based on how much you like ginger)
- 2 Tablespoons Hi Vue Maples Syrup
- 3 Tablespoons Hi Vue Maples Vinegar
- 3 Tablespoons Olive Oil ( you’ll need more later)
- Salt and Pepper to taste – I love using Maine Sea Salt Garlic Salt for mine and course ground pepper
- 1 teaspoon minced garlic (optional)
- 1 1/2 pounds (give or take) beef – sirloin, tenderloin, round, or flat iron (or substitute for the same quantity of chicken)
Slice the beef (or chicken) into thin strips – this works really well if you slice it while still slightly frozen. Place in a bowl, add the remaining ingredients and mix well. Cover the bowl and place in the refrigerator. It needs at least half and hour to marinate – but it can be made a day ahead – if you’re more organized then most! The longer it marinates the more tender the meat will be and the more the flavors mix. If you only have half and hour leave the meat to marinate on the counter. If you started ahead of time – allow the meat to come to room temperature before cooking – it does work better but yes I’ve cooked it cold before and it’s turned out fine.
I love stir fry with lots of colorful veggies to go with it – you can mix it up any way you like with your favs! I use whatever is in my fridge and or freezer – so I always have onions, broccoli, carrots and peppers ( I love orange or red peppers in my stir fry). I also try to to have snap peas to add – yum!
Start heating your pan I keep the heat on medium to medium high.- I use a wok because we love stir fry and use it frequently but a frying pan is good too. Add enough olive oil to cover the bottom of the pan, I add maybe a teaspoon of minced garlic to the oil for flavor. Next I add the onions and broccoli just a few minutes before I add the beef. I allow these to cook for several minutes before I add the remaining veggies – save the peas for last as they cook very fast. You can add more olive oil and or soy sauce if the stir fry looks a little dry.
*Minced Ginger – I buy Ginger Root and store it in my freezer. When I want Ginger for a recipe I use my hand held cheese grater- it’s a fine grater used for hard cheeses such as parmesan. It’s quick, easy and no big chunks of ginger but lots of flavor mixed through the whole dish.
I make a big batch of sticky rice to serve the stir fry over. Sticky rice?? Yeah sticky rice – I served in the Pacific while I was in the Navy so everyone had rice pots full every day – and it was “sticky” white rice. So mix and match the meat and veggies and Enjoy!
