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I find when making a quick stir fry with beef, it is always preferable to either buy the beef fresh and put it in the freezer for 10 minutes to firm up, or to almost completely thaw out a frozen piece of flank to make it easier to slice. I slice the piece of meat down the middle lengthwise and then on the bias make thin slices at an angle.

• 1 flank steak
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp freshly cracked black pepper
• 3 tbsp oil
• 1 tsp crushed red chili flakes
• 1 clove crushed garlic
• 1 onion halved and sliced
• 2 cups chopped broccoli
• 2 carrots, peeled and chopped
• 3 celery stalks chopped
• 1 cup snap sugar peas, trimmed
• 1 buch Bok Choy, washed and chopped coarsely
• 1 cup beef broth
• 1 tbsp cornstarch

Slice the beef as described above and reserve in a bowl.

In another bowl mix the first four ingredients with 1 tablespoon of the oil, let stand at room temperature while chopping the vegetables.

In a hot wok put the remaining oil and red pepper flakes, cook until fragrant and add the beef. Stir quickly to sear and after several minutes remove from wok and set aside.

Add the vegetable to the wok and toss quickly to coat with beef juices and oil. Add the crushed garlic and cook for several minutes. In a small bowl mix the stock and cornstarch. Pour this over the vegetables and toss to coat, sauce with thicken after a few minutes. Add the beef back to the wok and quickly stir fry the dish to incorporate. Serve as is or over steamed rice.

Tags: beef, pepper, stir fry
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I love a quick meal that doesn’t leave too full, has no “side dish”, which usually is carbs and tastes fresh and clean. Chinese food is usually my choice and here is a simple and tasty dish!

• 1 lb round steak cut into thin strips
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 cloves chopped garlic
• 1 tbsp freshly grated ginger
• 1 tsp black bean paste
• 1 tsp red pepper flakes
• 1 tbsp honey
• 1 red, green bell pepper each, chopped
• 3 ribs celery, chopped
• 1 medium onion, chopped in half, then sliced
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• 1 tbsp cornstarch
• sesame seeds for garnish

In a mixing bowl add the first eight ingredients and set aside for 15 minutes to marinade.Chop the vegetables in the meantime into bite sized pieces and heat a wok until several drops of water skip and steam when thrown in the pan – it’s ready!

Brown the meat quickly in the oil and stir often. Next, add the vegetables and stir to coat evenly and begin to cook for several minutes. Add the broth/cornstarch mixture to the wok and stir quickly as sauce will begin to thicken.

Serve with rice if you want but this is good on it’s own.

Tags: beef, Chinese, stir fry, wok
Posted in Dinner | No Comments »