Today I asked Jon this morning if there was anything in particular he'd like for dinner. He thought, and then said how about something stir fried. Maybe beef?
Hmmmmm--we haven't had that for a LOOOONG time. In fact, when I did make it, I just used the cast iron skillet. But we do have a wok. It was Jon's from before we were married. I don't think it's ever been used since.
So I dug it out, scrubbed off the rust spots, and am now re-seasoning it in the oven, using peanut oil. (350º for an hour).
While that's *cooking*, I'm marinating the beef.
Using all fresh vegetables, of course, would be the best way to make this. But the prep time washing chopping and blanching (if needed) the vegetables before hand, makes for a lot of work.
Using a frozen mix of vegetables intended for stir fry is a faster way to go
STIR FRY BEEF AND VEGETABLES
1 lb. lean beef, thinly sliced (my grocery store actually sells this intended for stir fry)
1/2 c. soy sauce
1/4 c. Soy Vey Hosin sauce
1 c. green onions, sliced
1 package of frozen Birdseye stir fry veg mix
1/2 cup chopped cilantro
1/4 c. peanut oil
2 tbsps minced garlic
1 tbsp. cornstarch
1 1/2 c. water
1 can of sliced Water chestnuts
1 can of bean sprouts (or fresh is you can get them)
Toss beef in bowl with soy and Hosin sauce. Cover and marinate for 30 minutes.
1, Heat oil in wok, or wide frying pan.
2. Add garlic and saute over high heat.
3. Add drained beef (reserve marinade).
4. Stir fry until meat is brown.
5. Add bag of stir fry vegetables, add leftover marinade.
6. Cover and steam about 5 minutes.
Serve over rice. (I like mine the long grain basmati type.)