Ground Beef Wok Steaming Ground Beef Wok Water

Easy B eef Stir Fry is the perfect Chinese-eatery-inspired dish that yous can make at abode. To get delicious season use lots of been, your favorite vegetables, and of form a smashing sauce.

Serve this beef stir fry with white rice, egg noodles, or next to fried rice!

Beefiness for Stir Fry

Then, what kind of beefiness is best for stir fry? I use either sirloin or flank steak in my beef stir fry recipe because it is tasty, affordable, and tin exist easily tenderized. You can use chuck steak likewise. The secret to making the best beef stir fry using flank steak is all in how you slice the meat. Thin slices, across the grain is the cardinal. Hither'southward how to do it:

• Trim abroad any silver skin, or other tough connective tissue that often surrounds a cut of beef.
• Wait at the mode the grains are running, you volition encounter long lines of muscle.
• Y'all want to slice across the long lines (across the grain) for the nearly tender meat. I cut one/4 inch thick.

Now you're ready to marinate and/or tenderize.

How to Make Beef Stir Fry

This dish requires a piddling more prep time than many recipes, but it's then worth information technology! Prep your veggies ahead of time and place them in a container in the refrigerator.  To make things super easy, our grocery store sells stir fry veggies cutting and prepped.

1. Cook the beef in batches in an oiled pan or wok about 2-three minutes and so remove and prepare aside (overcrowding the pan causes the beef to steam, non fry).
2. Cook the vegetables in a hot oiled pan or wok four-5 minutes. They should still be crunchy. Set up aside.
3. In the same pan, combine the sauce ingredients, bring to a simmer and thicken with cornstarch. Add the beef and veggies back to the pan and cook until heated through.

Making Beef Tender

You know how Chinese food always has the near tender pieces of beef and chicken? They employ a technique called velveting which makes the meat so … velvety!! This involves tossing the beefiness (or chicken) with cornstarch and usually rice vinegar/soy sauce and egg white and let it marinate a while. It'southward and so commonly cooked in either oil or water to complete the process and then it's used in stir-chips.

I always toss my beef (or chicken for chicken stir fry) with cornstarch while I prepare the rest of the ingredients. While it'due south non the verbal same velveting technique as found in Chinese restaurants, it does change the texture of the meat and tenderize it. The petty bit of cornstarch on the exterior also gets a nice crust and helps thicken the sauce. Win-win-win!

More Recipes Yous'll Beloved

• Shrimp Stir Fry – so fresh
• Cashew Chicken Stir Fry – family favorite
• Stir Fry Veggies – healthy!
• Shrimp Stir Fry with Zucchini Noodles – low carb
• Easy Pepper Chicken Stir Fry – better than take out

Easy Beefiness Stir Fry

Prep Time 20 minutes

Cook Time thirty minutes

Total Time 50 minutes

Servings 4 servings

Beef stir fry is the perfect stir fry recipe to make at home.

• ▢ 2 tablespoons vegetable oil divided
• ▢ ane pound flank steak thinly sliced
• ▢ two tablespoons cornstarch
• ▢ 4 cups mixed vegetables

Sauce

• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon minced ginger
• ▢ ⅓ cup orange juice
• ▢ ⅓ loving cup h2o
• ▢ ¼ cup low sodium soy sauce
• ▢ three tablespoons dark-brown sugar
• ▢ 1 ½ teaspoons sesame oil
• ▢ 1 tablespoon cornstarch

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• Season steak with table salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.

• Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, near ii-3 minutes (beefiness does not need to exist cooked through). Remove from pan and set aside.

• Add together vegetables to the pan and cook about until tender crisp, 4-five minutes. Remove from pan and set up aside with the beef.

• Combine sauce ingredients except corn starchin a bowl and stir well.

• Plough the heat up to medium-high and add together the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add together information technology the sauce a little chip at a time while whisking to reach desired consistency. Permit simmer 2 minutes. Add together vegetables, beef (and whatever juices) to the pan and cook until heated through.

• Serve with noodles or over rice.

Calories: 423 , Carbohydrates: 43 g , Protein: 31 g , Fat: 15 g , Saturated Fat: eight g , Cholesterol: 68 mg , Sodium: 681 mg , Potassium: 863 mg , Fiber: 7 g , Saccharide: 10 g , Vitamin A: 9285 IU , Vitamin C: 29.9 mg , Calcium: 84 mg , Atomic number 26: iii.9 mg

(Diet information provided is an approximate and will vary based on cooking methods and brands of ingredients used.)

Course Principal Course

Cuisine Asian, Chinese

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