Stir-frying is an Asian cooking style in which ingredients are heated in oil in a large wok. Prior to the Ming Dynasty (1368–1644), ingredients were typically boiled or steamed, but as oil became more affordable, frying became more prevalent. The term stir-fry entered the English vernacular—and the American kitchen—in a 1945 Chinese food cookbook released in America by Buwei Yang Chao. This stir-fry recipe calls for beef, but the technique can be applied to other proteins, such as chicken, pork, or tofu.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp vegetable oil
- 1 lb beef sirloin, cut into strips
- 2 cups broccoli florets
- 1 red bell pepper, cut into bite-sized pieces
- 2 large carrots, cut into strips
- 1 small zucchini, sliced
- 2 green onions, chopped
- 1 tsp garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 2 Tbsp sesame seeds, toasted
- Cooked rice or noodles, for serving
Directions
- Heat vegetable oil in a wok or large skillet.
- Put sirloin strips in the hot oil and cook 3–4 minutes, until browned on both sides.
- Transfer sirloin strips to a plate, and put broccoli, pepper, carrot, zucchini, and green onions in the wok. Let cook, stirring, for 2 minutes. Then add garlic, ginger, and red pepper flakes, and stir to combine.
- Return sirloin strips to wok or skillet with vegetables and add soy sauce, fish sauce, and toasted sesame seeds. Stir to combine, and reduce heat.
- Let flavors combine over low heat for 2 minutes. Serve over rice or noodles.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.