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.
The Stir Fry
- 453.59 g sirloin steak
- 29.58 ml sesame seeds
- 14.79 ml sesame oil
- 29.58 ml vegetable oil
- 113.39 g small mushrooms, quartered
- 1 large green pepper, seeded and cut into strips
- 4 scallions, chopped diagonally
- 9.85 ml cornstarch
- 29.58 ml rice wine or 29.58 ml dry sherry
- 14.79 ml lemon juice
- 14.79 ml soy sauce
- 0.19 ml Tabasco sauce or 0.19 ml other hot pepper sauce
- 1 inch piece fresh ginger, grated
- 1 garlic clove, minced
- 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.
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