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Beef Teriyaki Stir Fry
Over white Sticky Rice

 

Now that is a tasty looking dish!

 

Total Cost: $14.85
Feeds 6-8 + people

Stir Fry is about as Asian as I get and one of the rare times I stray from Italian food, my specialty.  I do two different stir fries, a chicken soy sauce type thing that Im sure will be featured here at some point and the Beef Teriyaki Stir Fry I shall bestow upon you know.  Stir fry is great, its rather easy to prepare, quick and fun.  It also feeds an astonishing number of people.  Im not talking Jesus loaves and the fishes sort of numbers but you get a lot of bang for your buck.

Ingredient List:

  • London Broil, although any beef roast will do – 2lb stripped
  • Teriyaki Sauce – 5 oz
  • Balsamic Vinegar – 3 oz
  • Cold water – 1.5 oz
  • Olive Oil – 3 oz
  • Brown Sugar – ½ cup
  • Salt  – 2 tablespoons
  • Pepper – 1 tablespoon
  • Bay leaves – 1 teaspoon ground
  • Leeks – 1 chopped
  • Sweet Onion – 1 chopped
  • Red Pepper – 2 chopped
  • Green Pepper – 2 chopped
  • White Mushrooms – 8-12 medium sized chopped
  • Carrots – 2 medium size chopped
  • Celery – 4-6 stalks chopped
  • White Rice – 1 ½ cup

Step 1: Marinate your beef – This should be done the day before you plan to cook the meat.  Take your beef roast and trim all the excess fat around it.  Next cut beef into 2” x 1” strips or so.  In a medium mixing bowl place beef with 4 oz of Teriyaki Sauce, 3 oz of Balsamic Vinegar, 1 oz of Olive Oil, 1.5 oz of cold water, ½ cup of Brown Sugar, 2 tablespoons of Salt, 1 table spoon of Pepper, and teaspoon of Bay Leaves.  Stir up making sure all the beef is under the marinade.  Cover and put into fridge for at least 10-12 hours.  Mine usually sits for longer then that. You want to meat to really soak in that flavor.  When you take it out of the fridge there will be a thick yellow gelled film on the top of the bowl, which is the olive oil solidified, just stir it back into the mix.

Step 2: Fry your beef – If you have a wok now is the time to put it to work.  I personally love cooking stir fry in a wok it makes things so much easier, no to mention I fought a hard battle with Cory to take possession of my current wok and every time I use I think of my old misguided friend who decided to move back to New Jersey.  Have fun this winter bud when the water is 38 degrees F and the air 20 with a negative wind chill.  Don’t worry I will get some at Rincon for you.  Put the beef into the wok with about 2 oz of Olive Oil and on a medium flame brown up the meat so its no longer raw.  If you don’t have a wok a large frying pan will do as well, make sure it has high sides.

Step 3: Prep your Vegetables – Cut up all desired vegetables in your stir fry.  I listed all the ones I like to use, but you can vary what you add.  Sometimes when Im feeling really special and have some extra money I will go as far as to include water chestnuts and baby corns.  If your budget is really tight you can easily knock 4-6 bucks off the price in vegetables by using prepackaged frozen stir fry ones.  They usually go for $2 for a 1 lb bag or so.   Sure it won’t taste as fresh but you save some dough.  I would not leave out the Leeks cause they really compliment the beef well.

Step 4:  Integrate Vegetables to Wok or pan – Dump vegetables into wok with already frying meat.  Pour the marinade your meat sat in over entire concoction and add a bit more teriyaki sauce as well.  Let cook around 10 minutes constantly stirring till vegetables are soft and sauce is thick.

Step 5: Serve over white Rice…Yum!

 

Alfie is ready to chow down.

 

 

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