In the Kitch: "Japanese" Beef Stir Fry
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We don't really eat a lot of beef in my household, but here lately I've been wanting the feeling of being super satisfied after a meal. I'm talking that good ol' STUFFED feeling. So I figured some form of beef/steak would probably hit that spot. So I found this recipe for a beef stir fry online and gave it a go. No, your eyes are not fooling you--I'd completely forgotten to add the mushrooms, which as you can see by the recipe is a big part of the dish (4 cups!). I think I was so busy feeling so much like an Iron Chef whipping stuff up in my wok, that I'd just completely forgotten about them. Needless to say, it still taste great. I figure the mushrooms really just add volume, which means more food that can last over more days. I won't forget next time, believe that!
JAPANESE BEEF STIR-FRY
Tips & Mods:
-As you can see, it's still quite tasty with or without mushrooms, so if you're not a mushroom person, feel free to leave them out or reduce the quantity.
-I seasoned the beef with a little seasoned salt and garlic powder after I'd sliced it up and let it sit in the fridge for a couple hours before cooking.
-I also added a clove of minced garlic to the sauce ingredients.
ENJOY!
JAPANESE BEEF STIR-FRY
Ingredients:
2 pounds boneless beef sirloin or beef top round steaks (3/4" thick) 3 tablespoons cornstarch 1 (10.5 ounce) can Campbell's® Condensed Beef Broth 1/2 cup soy sauce 2 tablespoons sugar 2 tablespoons vegetable oil | 4 cups sliced shiitake mushrooms 1 head Chinese cabbage (bok choy), thinly sliced 2 medium red peppers, cut into 2"-long strips 3 stalks celery, sliced 2 medium green onions, cut into 2" pieces Hot cooked regular long-grain white rice |
Directions:
| 1. | Slice beef into very thin strips. |
| 2. | Mix cornstarch, broth, soy and sugar until smooth. Set aside. |
| 3. | Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside. |
| 4. | Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside. |
| 5. | Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice. |
Tips & Mods:
-As you can see, it's still quite tasty with or without mushrooms, so if you're not a mushroom person, feel free to leave them out or reduce the quantity.
-I seasoned the beef with a little seasoned salt and garlic powder after I'd sliced it up and let it sit in the fridge for a couple hours before cooking.
-I also added a clove of minced garlic to the sauce ingredients.
ENJOY!
