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My Beef Stir fry by Joey Emerson
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My Beef Stir fry |
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Cooking
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This article will introduce a beef stir fry recipe that solely relies on heat to sear proteins and cook vegetables very quickly. In this dish, the combination of pungent and earthy chard is braced by garlic and sweet ginger that hardly requires any sauce but just heat and a squeeze of citrus to pull it all together nicely. This means it is very simple and fast to do therefore can be easily done in your own kitchens.
The secret in stir frying is to have all the ingredients prepared and ready before you start cooking because stir frying is fast. Let us avoid overcooking the ingredients by putting too many of them in the skillet or wok at once, which will only result in steaming rather than stir frying the vegetables.
This recipe allows you to choose your own vegetables from Tofu, shiitake mushrooms, cabbage, hot peppers and ground chicken, bok choy and tomatoes with a garnishing of roasted cashew nuts. But the original recipe we have here can yield as much as six servings and is fitted for a family of six. Let us do the cooking then.
BEEF WITH SWISS CHARD AND SNAP PEAS STIR FRY:
THE INGREDIENTS:
Four tablespoons of vegetable oil
Six ounces of sirloin steak, cut against the grain and sliced thinly into bite sizes
Kosher salt
One tablespoon of minced ginger
One tablespoon of minced garlic
Four scallions, thinly sliced on the bias
One tablespoon of hot chilli sauce such as Sriracha
Six ounces of sugar snap peas, please remove the ends of the peas
A bunch of Swiss chards
One piece of lime
THE PROCEDURE:
Prepare all; the ingredients according to the instructions in the Ingredients’ List. Make sure that the ingredients are arranged in separate piles near your stove for easy reach when frying.
Measure your sauces well and place them near the stove too.
To begin frying, heat your wok or large skillet over medium high heat on your typical American stove.
Add the vegetable oil and swirl to coat the pan. Season you steak with salt and add them to the wok.
Cook by stirring continuously until the beef has turn to golden brown on all sides for about two minutes. Then transfer them to a plate and reserve.
Reheat your wok and add more vegetable oil. Swirl again to coat the pan. Then add the garlic, the ginger and the scallions together with the chilli sauce and the sugar snap peas and the one pound thinly sliced Swiss chard stems and cook by stirring constantly. Remove the leaves of the Swiss chard and tear them into two inch pieces and reserve for later, but do not include them in frying with the stems now. When the snap peas turns to bright green and crisp in about two to three minutes, transfer the veggies to a bowl with the beef.
Reheat your wok and add more vegetable oil. Add one half of the Swiss chard leaves and cook by stirring until wilted for about one minute. Transfer to the bowl with the beef and snap peas. Repeat the procedure with the remaining Swiss chard leaves.
Once done, return everything to the wok and heat briefly and season with salt. Squeeze the lime juice over the dish and toss to coat.
Serve on a platter immediately while hot.
This is good to be paired with steamed rice.
Enjoy this beef stir fry at home and always have fun in your kitchen.
Related Articles -
Beef Stir fry, best stir fry recipe,
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