Monday, November 22, 2010

Don's Most Perfect Stir Fry Ever

We just had the most delicious stir fry. It's an improvement on a former recipe we tried from Epicurious called Stir-Fried Beef, Broccoli and Yams. Our additions and revisions are definitely for keeps and have earned this a permanent rotation in the early household. Wanted to write it down while it's still fresh.

  • 1/4 cup water
  • 3 tablespoons (packed) golden brown sugar
  • 3 tablespoons oyster sauce*
  • 1 to 2 teaspoons dried crushed red pepper
  • 1 pound Ribeye Steak (sirloin or flank would work nice too)
  • 2 1/2 tablespoons Asian sesame oil, divided
  • 3 Stalks Celery, sliced diagonally
  • 4 cups broccoli florets (about 8 ounces)
  • 2 small sweet potatoes, peeled, cut in half lengthwise, then crosswise into 1/3-inch-thick slices
  • 1 teaspoon bottled ground ginger
  • 1 teaspoon bottled ground cloves
  • 1 small box of Trader Joes Pad Thai Noodles (save sauce packet for another use)

  • Stir first 4 ingredients in small bowl until sugar dissolves. Set sauce aside.

    Season Steak with salt and pepper.

    Heat 1 1/2 tablespoons oil in large wok over high heat. Add beef ; sear on both sides about two minutes until no longer pink outside. Transfer beef mixture to cutting board and let rest.

    Heat remaining 1 tablespoon oil in same skillet. Add broccoli, yam, celery, garlic and ginger. Toss to coat; sprinkle with salt and pepper. Add sauce. Cover, reduce heat to medium-high, and cook until vegetables are just tender, about 5 minutes. Add beef mixture. Toss until sauce coats beef, and beef is to desired degree of doneness. Add noodles and toss until well coated. Serve immediately.

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