● Asian Inspired Beef Stir-Fry

Tue Nov 26, 2019 7:01 pm
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Ingredients for Beef Stir-Fry:
1 lbs - 1 1/2 lbs Top sirloin steak thinly sliced
Salt and Pepper to taste
1 tsp grated ginger
1 garlic clove minced or pressed
1/2 Tbsp sesame seeds for garnish
3 - 6 Tbsp Oil to Saute *

Your choice,
1 medium yellow zucchini sliced on the diagonal
1 medium onion sliced
1 green or red bell pepper sliced
1/2 lb mushrooms thin sliced
1/2 c Green onions

Me, I do onion, green & red Bell pepper, (both a thicker julienne cut), and green onions.

Ingredients for Asian BBQ Sauce:
3/8 c, (6 Tbls) original BBQ Sauce
3/8 c, (6 Tbls) Maple Syrup
1/4 c, (4 Tbsp) low sodium soy sauce

**Rice, your choice, I prefer brown rice my self, but white rice can be used.

Stir together 3 sauce ingredients and set aside.

  1. Heat a large heavy pan or wok over high heat and add 1 - 2 Tbsp oil.
    Once oil is hot, if you are using mushrooms, add mushrooms, season lightly with s & p and stir-fry until golden (5 min).
    Transfer mushrooms to a plate to the side and cover.

  2. Add 1 - 2 Tbsp oil and heat, once oil is hot, add your sliced onion and veggies and stir-fry about 8 min or until soft and golden.
    Once done, remove from pan and put in bowl or on plate with the mushrooms and put it to the side.

  3. Heat a large heavy pan or wok over high heat again and add 2 Tbsp oil.
    When oil is hot, add beef in a single layer and saute undisturbed 2-3 min.
    Stir and saute another 2 min or until nearly cooked through.
    Season lightly with salt and pepper, add ginger and garlic and saute 1 min.

  4. Drizzle beef with sauce to taste and stir-fry another 1 min or until beef is fully cooked through.

  5. Combine vegetables with beef and mushrooms, drizzle in more sauce to taste (I used the rest) and stir-fry just until hot. Serve over rice.

Recipe Notes:
If you're using a sweet BBQ sauce, sauce will be considerably sweeter which is why we opted to use an original BBQ sauce.
This recipe also works well with pork strip loin or tenderloin.
*Use a high smoke-point oil such as: extra light olive oil, avocado oil, canola.

First time I made this, I went light on the sauce, and it was good, but adding a little bit more, made all the difference.
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