I don’t often make recipes from use real butter, and I’m not sure why. But I do regularly check out her posts for inspiration, often times combine useful techniques or flavor combinations with what I have on hand, or what I know we like. This was the case with dinner tonight.
Beef stir fry – urb inspired
0. Set out a bag of stir fry veggies to thaw, ideally in a colander.
1. Chop up a bunch of garlic. I used probably 7 or 8 inner cloves. Set aside.
2. Slice a medium onion in half, and then slice it into thin half moons. Set aside.
3. In a medium bowl, mix together 2 T corn starch, 3 T sesame oil, 4 T soy sauce and about 2 t siracha.
4. Slice up the meat. I used about a pound of flat iron steaks, because they looked good when I was at the Butchery on Friday. Useful technique from urb: slice the meat when it is still mostly frozen-ish. You’ll get more even slices. You want them about a 1/4″ plus thick. Also very important, slice against the grain. Add the meat to the soy sauce mixture and mix around.
5. Heat your cooking fat of choice in an appropriately sized cooking vessel. I used coconut oil in one of our small stock pots.
6. Cook the stir fry veggies until they are hot. Set aside.
7. You might need to add more cooking fat. Saute the onion until it is done to your liking. Undercooked onions and I don’t agree, so I cooked mine until they were lightly caramelized.
8. Add the garlic and stir. Cook for maybe a minute.
9. Add the meat and sauce mixture. Stir and flip the meat until it is brown on the outside, and all the pieces are visibly no longer red on the outside. Cook longer if you don’t like your meat pink, cook less if you do like your meat pink.
10. Put the meat in the veggie bowl and then attempt to deglaze your pan with 1 T soy sauce, 1 T sherry and 1 T sesame oil. It won’t quite work, but you’ll at least get some of the flavorful stuff off the bottom of the pan. Put everything back in the pan and heat through. Serve and eat.