Sunday, April 05, 2009

My First REAL Stir Fry... HELP!

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine, apple juice or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons vegetable oil, divided
1 (8 ounce) can sliced water chestnuts, undrained
hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside.
In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

*** To say that I am a novice cook is an understatement and this was the first time that I made this recipe and even a real stir fry meaning I didn't just make it up. I really hated it actually, but it could be really good, I think. I over steamed the veggies so they were kinda soggy. I made twice the amount of gravy which I think was good, but the gravy was pretty flavorless. I think that I would also double the amount of onion next time as well as add some garlic and a bit of ginger.. I used the apple juice option, but a question to those of you who cook more... would rice wine vinegar be good next time? Also, I would like it to have a little heat to it... is there a good Asian hot sauce that anyone can recommend? Any other suggestions??


Circe said...

It looks delicious! I'm thinking the apple juice would be too sugary. How about apple cider vinegar or rice vinegar? I'm no expert either, but I usually use rice vinegar and sesame oil in my Asian cooking. I'd be happy to sample it next time! :)

Blake said...

I am a huge fan of peanut sauces if no one is allergic to it. I dont have a specific one and I admit I havent used it before but it seems like it would be good with the stir fry. You just made me hungry.

Nash said...

rice vinegar would be great. i love vinegar specially with asian cooking. also oyster and seafood sauces seem to be in alot of asian dishes. i haven't used them other than at mongolian bbq. anyway i always seem to make mine up but who knows.
there is red paste that is hot think it is called chili paste. also just adding red pepper flakes might help.
i am no cook, but like to experiment. my husband lived in asia for a long time and he loves that chili paste. i know you can get it at pei wei restaurants.