Recipe by Grease
This stir fry is a little more involved than most but I found the flavor to way surpass most of the quick stir fry meals I've tried. This is a great "Friday night kick back and enjoy the process" kind of meal. This is from the "Chinese, the essence of Asian cooking" cook book.
Top Review by Linky
This was great! I loved the hint of lemon from the marinade. I only had black sesame seeds on hand, oh well! I would probably use a larger amount of veggies in proportion to the meat next time. made for PAC fall 2012
The Stir Fry
- 1 lb sirloin steak
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 ounces small mushrooms, quartered
- 1 large green pepper, seeded and cut into strips
- 4 scallions, chopped diagonally
- 2 teaspoons cornstarch
- 2 tablespoons rice wine or 2 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 3 drops Tabasco sauce or 3 drops other hot pepper sauce
- 1 inch piece fresh ginger, grated
- 1 garlic clove, minced
Directions See How It's Made
- Trim the steak and cut into thin strips about 2-inches long. Make the marinade. In a bowl, blend the cornstarch with the rice wine, then stir in the lemon juice, soy sauce, Tabasco, ginger and garlic. Stir in the steak strips; cover and leave in the fridge, up to 4 hours.
- Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
- Heat the sesame and vegetable oils in a wok or frying pan. Drain the steak, reserving the marinade, and stir-fry a few pieces at a time until browned. Remove with a slotted spoon. Add the mushrooms and green bell pepper and stir-fry for 2-3 minutes. Add the scallions and cook for 1 minute more.
- Return the steak to the wok, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with cooked rice.