Beef Stir Fry
Beef Stir Fry
Step into the world of sizzling Asian flavors with this tantalizing beef stir-fry recipe! Perfect for busy weeknights or whenever you crave a quick and nutritious meal, this dish is a feast for the senses. Tender strips of beef, crisp vegetables, and aromatic spices come together in a symphony of flavors and textures that will leave your taste buds dancing.With just a few simple ingredients and easy-to-follow steps, you'll be serving up a mouthwatering stir-fry in no time. From savory soy sauce to fragrant garlic and ginger, each ingredient plays a crucial role in creating the perfect balance of flavors. Whether you're a stir-fry novice or a seasoned chef, this beef stir-fry recipe is sure to become a staple in your culinary repertoire. So fire up your wok (or non-stick sauce pan) and get ready to stir-fry your way to dinner satisfaction!
Ingredients
Equipment
Method
- Heat your oil in a non-stick skillet over medium high heat.
- Season your steak with a light pinch of kosher salt. The sauce has soy, which is salty, so I don’t want to over season my steak.
- Once the oil is hot, add half of your steak. Cook the beef for 4-5 minutes until browned on both sides. Remove from the pan. Repeat with the rest of the steak and remove from the pan.
- If you need a bit more oil, just add a tablespoon or two and then add your sliced bell peppers. You want to cook these until they have softened. This will take about 4-5 minutes. Now, add in your water chestnuts, scallions and cook one minutes.
- It’s now time to build your sauce! Add in your lemon grass, garlic, ginger and give it a stir. Now, stir in your soy sauce, hoisin sauce chili crisp, orange juice and lime juice. Let this bubble up and simmer for just 2-3 minutes. You can now add your beef back into the skillet with your snow peas. Warm through for 30 seconds to 1 minute. Finish by topping with your peanuts. Serve over rice. Enjoy!
Video
Notes
Note: I love buying the tubes of lemon grass, garlic, and ginger. These keep in your refrigerator for up to a month. I find I have less waste. They are also simple and quick to use.
Note: I like my snow peas crunchy and barely cooked. If you would like them softer, add them to the skillet at the same time you add the water chestnuts and scallions.
Tried this recipe?
Let us know how it was!Why the beef is cooked in batches
Removing browned meat between sears prevents crowding, which lowers pan temperature and can make meat steam instead of developing a brown crust. High (medium-high) heat plus working in batches promotes browning and the richer flavor it brings. A hot pan and oil that’s shimmering before the meat goes in encourage quick browning; giving pieces room and matching thickness also helps them develop color evenly.
What the sauce ingredients do
These components combine to build the sauce’s balance of sweet, salty, spicy, and bright notes:
- Hoisin: adds sweet-savory, slightly tangy umami and body to the sauce.
- Soy sauce (low sodium): supplies salty depth; low-sodium reduces the risk of an overly salty final dish when combined with other salty ingredients.
- Chili crisp: contributes spicy, oily heat plus crunchy texture from the chile bits in the jarred condiment.
- Orange and lime juices: bring fresh acidity and brightness to balance richer and sweeter elements.
- Peanuts: finish the dish with salty, nutty crunch that contrasts with the saucy vegetables and beef.
Watch Dr. J Make Beef Stir Fry
Watch Dr. J make Beef Stir Fry and see how it comes together.
