I make this stir fry for dinner quite often. It’s a fast, healthy meal to throw together, and the flavors are wonderful. I make mine using filet mignon, a.k.a beef tenderloin, though you may use a cheaper cut of beef if you prefer. I just love the way that filet falls apart in your mouth. Whatever you use, make sure it is cut into thin strips, or else the inside won’t cook before the outside is overdone. A good butcher shop can do this for you free of charge.
You can use any combination of vegetables that are in season. Right now in our area, that means lots of zucchini and summer squash. I also use broccoli, cauliflower, mushrooms, bell peppers and onions.
My favorite stir fry sauce to use is House of Tsang Korean Teriyaki, but, again, use what’s available to you.
An issue I see people running into a lot with stir frying is having the resulting dish look more like a stew. There are no nice sear marks on the food, and everything seems wet and soggy when they’re done. There are a couple of things that cause this. One is overcrowding the pan. That is why I suggest working in batches in this recipe. The other cause is not getting your wok hot enough. I really prefer an electric wok for this reason. It’s hard to get a wok hot enough on a conventional kitchen stove. I use an electric wok by Breville with a sear function that is nothing short of amazing. I highly recommend it if you plan to stir fry often.
- 1 pound beef cut into strips for stir fry
- 4 cups assorted vegetables, cut into bite-sized pieces
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup stir fry sauce
- Set your wok over high heat, or use the highest setting on an electric wok.
- Season the beef with salt, pepper and garlic. Toss with cornstarch to coat.
- Heat 1 tablespoon oil to the wok. Working in 2 batches, sear the meat, stirring frequently, until cooked through, about 2 to 3 minutes. Set aside.
- Heat remaining tablespoon of oil in wok. Again working in 2 batches, stir fry the vegetables until tender-crisp, about 3 or 4 minutes.
- Return all vegetables and beef, as well as any accumulated juices, back into the wok. Add stir fry sauce and toss together.
- Remove from heat. Serve immediately over steamed rice.