Food Network Beef Stir Fry
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 lb flank steak
- 2 tablespoons cornstarch
- 3 tablespoons rice wine or 3 tablespoons dry sherry
- 1 egg white
- 1 tablespoon sugar
- 1⁄2 teaspoon sesame oil
- 1⁄2 cup chicken broth
- 2 tablespoons soy sauce
- 2 teaspoons sambal oelek
- 3 cups broccoli
- 1⁄2 yellow onion, sliced
- 1 red pepper, sliced
- 1 cup mushroom, sliced
- 1⁄4 cup fresh basil leaf
- 2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 1⁄2 tablespoon vegetable oil
- 1 tablespoon water
directions
- Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
- Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
- Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
- Remove the steak from the wok and set aside.
- Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
- Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
- Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.
- Serve over rice.
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