Umami Beef Stir-Fry

"A really easy stir fry, satisfies that taste for Asian cooking at home. For a really fast meal you can make this with frozen vegetables. It's just a good with pork or chicken. The method can be used for any combination that you desire. Add nuts, seafood, lamb, mushrooms, water chestnuts, whatever you like! -- You can use portabella mushrooms or tofu in place of the meat for a vegetarian treat. A great opportunity to clean out the veggie drawer :-)."
 
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photo by Zaney1 photo by Zaney1
photo by Zaney1
photo by Zaney1 photo by Zaney1
Ready In:
45mins
Ingredients:
13
Serves:
2-4
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ingredients

  • For the Marinade

  • 12 cup soy sauce
  • 2 tablespoons honey
  • 6 garlic cloves (minced or crushed ) or 1 tablespoon garlic powder
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut oil or 2 tablespoons safflower oil
  • For the Stir fry

  • 12 - 1 lb top round steak, cut about 3/16-inch thick across the bias (or similar lean cut, sirloin, flank, chicken breast, thighs, boneless pork chops, tofu, shrimp, port)
  • 1 12 cups snow peas
  • 1 cup carrot, cut up about the size of the snow peas
  • 12 cup onion, cut up about the size of the snow peas
  • 1 teaspoon sesame oil
  • 14 cup water, for veggies
  • 2 teaspoons cornstarch, mixed in water
  • 14 cup cold water
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directions

  • Combine liquid marinade ingredients in a 2 cup heat proof measure, heat in the microwave (or in a pan of hot water) just enough to thin the honey, stir to combine, add spices, stir.
  • Allow to cool.
  • Meanwhile trim all fat from beef, slice up meat, place meat and marinade in a 1 gallon ziploc bag, remove all air from bag and refrigerate for 4 to 48 hours.
  • Remove meat from marinade, drain in colander, reserve strained marinade!
  • In a wok or large skillet over medium/high with teaspoon of sesame oil (just enough to coat pan when wiped with a paper towel) cook meat until lightly browned, stirring constantly.
  • Pull meat from center of pan and add chopped vegetables and 1/4 cup of water.
  • Cover and bring to a simmer.
  • Cook until veggies are tender, about 5 minutes or until desired tenderness is reached, be sure to stir every few minutes after the first 5.
  • Remove meat/veggie mixture, pour reserved marinade into pan, bring to a boil.
  • Allow to boil for a minute or two to kill any bacteria that was present from the marination process.
  • While stirring constantly, slowly pour cornstarch mixture into heated marinade until desired thickness is reached it may not take all the cornstarch.
  • Just GO SLOW as once the thickening process starts it happens almost instantly.
  • Add meat/veggies back into the sauce, toss to mix and coat, pour onto a serving platter.
  • Serve with white rice.

Questions & Replies

  1. Thanks for the recipe!
     
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Reviews

  1. I used runny hunny so didnt need to thin the honey, just marinaded the meat straight away. My husband asked after he darn near licked his plate if this was a zaar recipe, and if so give it 5 stars, Lucky I agreed! I added half a green capsicum and half a red one, also mushrooms. Delicious!!
     
  2. We tried this recipe tonight. It was tasty. I marinated the steak for the full 48 hours. It is worth doing. What I liked the most about this recipe was the subtle flavour sesame oil and the peanut which infuses the meat nicely.
     
  3. The flavor was excellent, but a little salty for my taste (husband LOVED it as is), so the next time I make this I'll be using lite soy sauce. Was out of honey, so substituted dark corn syrup instead. Didn't have any fresh stir fry-type vegetables, so used frozen (thawed so as not to reduce the heat too much in the pan). We WILL be making this one again. The recipe was very easy to follow and took very little time. After marinading the meat, the actual cooking time was only about 15 minutes.
     
  4. So good and could not be any easier. I used frozen veggies so my meal came together so fast and low sodium soy sauce, just because thats what I always use. Thank you for sharing. I will definitely be making again.
     
  5. This is really quick and easy. I only marinated it for an hour but the flavour was still really good. I added carrots, tinned water chestnuts, spinach, yellow pepper, mushrooms and shallots and put shredded spring onions as a garnish and it truly tasted as good as it looked. Thank you!
     
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Tweaks

  1. Let me just start by saying that I normally have to ask my husband if he likes a new recipe, but this time he volunteered the information within 3 bites. We did decide that it needs a little heat so next time I will add some red pepper flakes. I had to use veggie oil instead of peanut/safflower , and I used a half/half ratio of soy sauce and water because we don't like sauce but it was delicious. And with sirloin steak, the meat was tender enough to cut with a fork (I have little ones who can't eat the strips so well.) Thanks for an awesome recipe!
     
  2. Good and easy! I didn't plan ahead so I didn't marinate the meat. I put together the marinade and just used it as the sauce at the end. I also used flour as my thickener instead of the cornstarch. I thought I had frozen stirfry veggies but I didn't so I used frozen peas and carrots instead. It worked out fine.
     
  3. very easy and tasty, i used maple syrup instead of honey and olive oil instead of sesame and peanut oil. I will be making this again, thanks
     
  4. MMMMMMM! This was so good! A bit of work, but totally worth it. I subbed corn syrup for the honey and veggie oil for the peanut oil. I also added a ton more veggies, so had to make another batch of sauce. SO good! Make sure you prep everything in advance. I will definitely make this again. Thanks for a great dinner!
     

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