Tonight I took the basic recipe for an easy stir fry and modified it to use 1/2 a leftover flank steak, some broccoli and some snow peas. Mmmm! No pictures, sorry. We were too hungry to wait.
The basic formula is from How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart.
Beef and Broccoli Stir-fry
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp hot red pepper flakes
- 1 tsp sugar
- 1/2 a flank steak, thinly sliced against the grain
- 1 Tbs soy sauce
- 1 Tbs sherry
- 1 onion, cut in wedges
- some snow peas
- some broccoli, cut into bite-size pieces
- some green onions, sliced in 1" pieces
- 1 Tbs garlic, minced
- 1 Tbs ginger, minced
- 2 tsp cornstarch
- 2 Tbs chicken broth
- 3 Tbs peanut oil
- Mix the sauce ingredients together and set aside.
- Mix the chicken with the soy sauce and sherry and set aside.
- Prepare all the vegetables, including garlic and ginger, and set aside, leaving in small piles on your cutting board or on a large plate.
- Mix the cornstarch and the chicken broth in a small bowl and set aside.
- Once everything’s ready, pour 1 Tbs of the oil in deep skillet and heat over high. Add half the beef and stir fry 2-3 minutes, until just done. Remove to a bowl and then stir fry the other half.
- Add the remaining oil (2 Tbs) to the skillet and cook the onion until browned slightly but still a bit crisp (1 minute or so). Add the garlic and ginger. Add the broccoli and cook another minute or two, stirring frequently.
- Add any other vegetables to the pan (green onions and snow peas) and cook another minute or two, until crisp but tender. Return the chicken to the pan and stir it in.
- Add the sauce and stir to coat. Add the cornstarch and chicken broth mixture and stir until everything is warm and the sauce looks a bit shiny and delicious! If it seems too thick, you can add a bit of water or chicken broth.