Beef Stir-Fry

I am a sucker for stir-fry.  They are so easy and so yummy, and they generally turn out pretty healthy, too, so everyone wins!!! 

Stir Fry:
2 T. vegetable oil
2 lbs. beef steak (I use a cheaper cut of meat because after it is marinated and cut against the grain, it's tender.)
Sugar Snap Peas
Broccoli
Carrots
Bell Peppers (I used yellow and orange today)

I use whatever veggies are in my fridge and seem like they'd hold up to stir fry.  Feel free to change up the veggies to whatever you like or need to use up.

Sauce/Marinade:
1 1/2 c. soy sauce
2 c. packed brown sugar
2 T. rice vinegar (If you don't have it, skip it.)
2 T. aji mirin (If you don't have it, skip it.)
2 T. jarred or freshly grated ginger
1-2 t. jarred or freshly minced garlic
3 T. cornstarch
cold water

First mix together the first 6 ingredients of the sauce/marinade.

Yes, I do this in a large measuring cup.  They're easier to pour.  However, you'll note in the top and bottom picture that "measuring" is a loosely used term.

Pour half of the marinade/sauce into a resealable bag.  Place the steaks into the marinade.  If you  have a shot of vodka or mildly flavored liquer put that in the bag too.  (It helps the marinade penetrate the meat better.)  Marinate as long as you can wait from 30 minutes to overnight.

They key from here is to get everything chopped and ready to cook because once you start this dish, you can't stop until it's finished.  So, make sure all veggies and meat are chopped the way you want, the sauce is mixed, and the side dish has started cooking. 

Now, heat the oil in a large, deep pan or a wok.  You want the oil super hot.  Now, toss in some of the meat.  You do not want to crowd the pan at all, so you may need to do this in several batches.  For 2 lbs. of meat in my pan, I have to do 3 separate batches.  Stir to cook for for about 2-6 minutes, depending on how you like your steak cooked.  I like rare to medium-rare, so I do about 2-3 minutes per batch.  Remove each batch to a plate as you cook the rest.

Now, remove all beef from the pan, and add the carrots.  Carrots are a more dense vegetable, so they take a moment longer to cook.  To speed them along, I put in about a tablespoon of water in the hot pan and quickly cover it with a lid for 1 minute.  This is the only minute that I find it all right to put a lid on stir fry.

Take the lid off after 1 minute.  Add the broccoli to the pan.  Stir to incorporate, and let cook for about 1 minute.  Stir often to make sure the veggies don't burn on the bottom.  The pan is super hot, so it's easy to burn.

I love how bright the veggies get.  Add the peppers and sugar snap peas to the pan.  Stir for about another minute or two.

As the veggies cook, they become brighter.  You want them to be crisp and not soggy, so don't cover the pan at all and don't let them cook until they turn dull.  Sample one or two of the pieces to make sure they are approaching the crisp-tender stage, then add the beef to the pan.

Stir to incorporate.  Quickly whisk the sauce to make sure it hasn't separated, then pour it onto the stir-fry.  Let it cook for about 2-3 minutes, until it thickens slightly.

I tried to get a good picture of the thickened sauce, but it just didn't work well.  Anyway, it thickens.  Serve the dish immediately with pan-fried noodles, rice, or we did Coconut Rice last night.
It also goes really well with fresh fruit, like pineapple and mango.