Hi Everyone, Jess here.
It’s been a little hectic around these parts as I prepare for the Strawberry Festival on Saturday, but hey, we still have to eat, right?
I had thawed a beautiful piece of boneless beef chuck steak overnight in the fridge. Overnight is not enough to thaw it completely, but that’s ok, as for the purposes of this recipe, partially frozen is better.
When working with a generally tougher portion of meat, such as chuck or flank, slicing the meat across the grain produces a more tender bite to the meat. Slicing thinner pieces across the grain is much easier to achieve if the meat is partially frozen.
After a quick marinade in soy sauce and sesame oil, then a toss with garlic and ginger, the meat cooks quickly in the wok.
Once the meat was tender, I removed it and cooked up the last of the spring peas (our new peas are tall enough to make me think they’ll be replaced soon). One red pepper and one bunch of asparagus joined the party. (I know, I know, I JUST froze these asparagus earlier this week, but I couldn’t resist.)
Next, in went the cooked rice and a bit of oyster sauce (soy works too, but oyster sauce has a little extra something, if you happen to have some on hand from another recipe).
Voila! A quick and easy Sunday dinner by the poolside. Enjoy!
INGREDIENTS:
- ~3/4 pound boneless chuck or flank steak, sliced thin
- 1 tablespoon oyster sauce, or soy sauce to taste plus one tablespoon for marinade
- 2 cloves minced garlic
- 1 red bell pepper, coarsely chopped
- 1 bunch asparagus cut into bite sized pieces (mine were blanched but you can also halve them)
- 3/4 cup peas
- 1/2 medium onion, slivered
- 1 egg, beaten slightly
- 4 cups cooked rice
- 1 teaspoon sesame oil
- 1 tablespoon canola oil
- 2 teaspoons grated ginger
DIRECTIONS:
1- Toss one tablespoon of soy sauce and 1 teaspoon sesame oil in with the steak. Add garlic and ginger and toss again.
2- Heat wok (or skillet over medium high heat) add canola oil and once oil is heated, add your meat and stir fry until browned. Remove from wok.
3- Add egg to the wok (with a bit more oil if needed) and stir to heat through before removing, set aside with the meat.
4-Add onion and cook a few minutes until starting to become translucent. Add asparagus, pepper and peas and saute for a minute or three until crisp tender.
5- Return egg and beef back to the pan and toss before folding the rice in. Drizzle with oyster/soy sauce to taste, folding constantly, about 2 minutes. Serve immediately.