BY NOEL CUNNINGHAM
If you are looking for a quick, healthy and easy recipe that comes together in under 30 minutes you are in luck this week. Beef stir-fry is an easy and delicious weeknight dinner that everyone will love. This recipe is made with julienne cuts of beef, stir-fried veggies, and a tasty spicy garlic ginger sauce. This is one of my go-to quick and healthy recipes in my book Cuisine by Noel. The good thing about stir-fry is that it comes together so easily, without fuss and you can use just about any ingredients you have on hand. For this recipe, I like to marinate the beef in a soy marinade to infuse more flavours. Here is your chance to pull out that wok and fire up this unforgettable stir-fry that I can guarantee you will be making over and over again.
Ingredients
Marinade
2 Tbsp rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp fresh ginger, grated
1 Tsp chile pepper flakes
Beef and stir-fry
1 lb top sirloin steak, cuts in strips
1 Tbsp cornstarch
2 Tbsp oil, preferably sesame oil
2 stalks green onions, cut on a diagonal,
1 cup thinly sliced, bell peppers, assorted colours
2 cloves garlic, thinly sliced
1/2 cup mushrooms, chopped
2-3 hot chilli peppers/scotch bonnet, seeded, sliced
1 cup bok choy, chopped
Directions
Marinate the beef: In a medium bowl, whisk together the marinade ingredients; soy sauce, vinegar, grated ginger, honey, and red chile flakes. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours in the fridge.
Make cornstarch slurry: In a small bowl, mix cornstarch with 2 tbsp of cold water to make a slurry.
Brown the beef strips: Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
Stir fry chiles, garlic, ginger: When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry for 30-45 seconds. Add the julienned peppers, mushrooms, bok choy and cook for 30-45 seconds more.
Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch slurry. Add scallions and mix everything together. Cook for 1 minute.
Remove from heat, stir in green onion: Turn the heat off and stir in the green onion Serve at once with steamed white rice.
