Asian Beef & Vegetable Stir Fry Print Email

1-1/4 pounds boneless high quality beefsteak
2 packs Tony's Veggie Stir Fry
- or 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1-2 TBS canola or grapeseed oil
1 tsp minced garlic, to taste
2 tsp minced ginger, to taste
½ tsp hot chile oil (optional)
splashes of soy sauce, to taste
pinches of white or black pepper
1-2 pinches of sugar, optional
oyster sauce, optional
2 tsp cornstarch (optional)
¾ cup chicken or vegetable stock (optional)

hot steamed rice
2-3 tablespoons dry-roasted peanuts, cashews or toasted sesame seeds (optional)

Cut steak into 1/4-inch thick strips about 1 inch wide and 2-3 inches long - ideally across the grain.

Combine vegetables and 3 tablespoons water in large wok or large heavy skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain. Turn exhaust fan on high.

Heat same pan over high heat until hot. Carefully add oil along with garlic, ginger and hot chile oil (if using), stir and briefly sizzle, and then add beef. Stir-fry quickly for 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. For the best results, cook in two batches (especially if your pan is not large and very hot).

Refresh pan with a splash of oil and add vegetables. Stir fry quickly with splashes of soy sauce, pinches of sugar and pepper (or add prepared stir fry sauce) - cooking to sizzle and coat with flavor. Add back meats and taste - adjusting with soy sauce or seasonings or oyster sauce as desired.

If a sauce is desired, whisk 2 tsp cornstarch into 3/4 cup of cold stock and add to dish, cooking until thick.

Spoon over rice. Sprinkle with peanuts, cashews or sesame seeds, if desired.

Chef’s Notes: To simplify, replace the garlic through oyster sauce with 1/2 cup East West Sizzling Stir-Fry Sauce.