Set the beef aside and then add the veggies, then remove those. Next, you’ll heat vegetable oil in your wok and cook the beef in small batches until browned. You’ll season the flank steak with salt and pepper, then toss with cornstarch. Green onions – Adds a nice pop of color as the garnish.Īnonymous How do you Make Beef Stir Fry from Scratch.Easy stir fry sauce – This stir fry sauce recipe is made with orange juice, water, garlic ginger paste, low sodium soy sauce, brown sugar, sesame oil, and cornstarch, it’s amazing on the noodles!.Frozen stir-fry veggies – I know you’ve got a bag of these in your freezer, waiting for you to use!.Lo mein egg noodles – Lo mein egg noodles are the best beef stir fry noodles.Flank steak – Thinly sliced, this beef will melt right in your mouth and is perfect for beef teriyaki.In less than an hour, you’ll have beef stir fry that will disappear fast! In fact, most people tend to have these things in their kitchen so your grocery list shouldn’t need much. It looks like a lot of ingredients, but it’s all very easy. What makes this recipe so easy? You’re using that frozen stir fry veggie mix so that helps a lot. I love to make this on a Friday night to make the end of our week finish on a high note. Once you make it yourself, you’ll wonder why you ever thought it was hard. Stir fry is one of the easiest Chinese dishes to make. I know it seems a little daunting to make food from another cuisine. My family loves when I make this beef stir fry recipe, and you’re going to love it too! The little bit of cornstarch on the outside also gets a nice crust and helps thicken the sauce.Don’t dream of Chinese takeout…make it yourself with this beef stir fry recipe! Tender slices of beef in a savory yet sweet sauce, just like your local takeout place makes, only healthier without all that oil. While it’s not the exact same velveting technique as found in Chinese restaurants, it does change the texture of the meat and tenderize it. I always toss my beef (or chicken for chicken stir fry) with cornstarch while I prepare the rest of the ingredients. It’s then usually cooked in either oil or water to complete the process and then it’s used in stir-fries. You know how Chinese food always has the most tender pieces of beef and chicken? They use a technique called velveting which makes the meat so … velvety!! This involves tossing the beef (or chicken) with cornstarch and usually rice vinegar/soy sauce and egg white and let it marinate a while. Add the beef and veggies back to the pan and cook until heated through. In the same pan, combine the sauce ingredients, bring to a simmer and thicken with cornstarch.Cook the vegetables in a hot oiled pan or wok 4-5 minutes.Cook the beef in batches in an oiled pan or wok about 2-3 minutes and then remove and set aside (overcrowding the pan causes the beef to steam, not fry).To make things super easy, our grocery store sells stir fry veggies cut and prepped. This dish requires a little more prep time than many recipes, but it’s so worth it! Prep your veggies ahead of time and place them in a container in the fridge. Now you’re ready to marinate and/or tenderize. You want to slice across the long lines (across the grain) for the most tender meat.Look at the way the grains are running, you will see long lines of muscle.Trim away any silver skin, or other tough connective tissue that often surrounds a cut of beef.Thin slices, across the grain is the key.
The secret to making the best beef stir fry using flank steak is all in how you slice the meat. So, what kind of beef is best for stir fry? I use either sirloin or flank steak in my beef stir fry recipe because it is tasty, affordable, and can be easily tenderized. Serve this beef stir fry with white rice, egg noodles, or next to fried rice! To get delicious flavor use lots of been, your favorite vegetables, and of course a great sauce. Easy B eef Stir Fry is the perfect Chinese-restaurant-inspired dish that you can make at home.
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