Family Meals Month Meal Suggestion: Round out your beef and vegetable stir fry with oyster sauce, rice, and pot stickers.
Quicker than take-out! Get your veggies with this quick-to-cook stir fry. Don’t be afraid to substitute with vegetables you have on hand; asparagus, broccoli, bell peppers, celery, and carrots all taste great. To round out your Asian-inspired menu, grab a bag of pot stickers from the freezer section of your local IGA. If you’re short on time, use one of the many microwaveable or instant rice products—both brown and white rice work well.
2 tablespoons soy sauce 1/4 cup oyster sauce 3 tablespoons sherry or mirin 1 tablespoon brown sugar 1/8 teaspoon red pepper flakes 1 tablespoon corn starch 2 to 3 tablespoons vegetable oil 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 4 ounces snow peas (about 1 cup), strings removed 1 pound baby bok choy, about 3 cups, stalks and greens, cut into 1-inch ribbons 1 medium onion, cut into small wedges 3 ounces mushrooms (about 1 cup), sliced thin 1 pound beef such as sirloin or flank steak, patted dry and cut into thin strips.
1.In a small bowl, whisk together soy sauce, oyster sauce, mirin, brown sugar, red pepper flakes, and cornstarch. Set aside.
2. In a large non-stick skillet, heat 1 tablespoon oil over high heat. Add garlic and ginger and cook for 30 seconds. Add onions and mushrooms and cook for about 2 minutes, turning occasionally. Add snow peas and bok choy. Cover and let cook for 1 to 3 minutes, until vegetables are crisp-tender. Remove vegetables from pan and set aside.
3.Add another tablespoon of oil to pan if needed, and add beef in a single layer, cooking until just brown, about 2 minutes. Cook in batches if necessary. Return all meat to the pan and add soy sauce mixture, stirring to thicken. Add vegetables and toss to coat. Serve immediately.
Partially freezing the beef 15 minutes before cutting makes it easier to slice thin. The key to a stir fry is having all the ingredients prepped and ready to go before you start the cooking.