Once again, I’m sharing one fo the recipes from our weekly cooking sessions with the coworkers from my day job! This was super easy, and incredibly tasty. No joke, there were NO leftovers! No matter your cooking level or prowess, this is definitely a hearty and delicious meal that the whole family can enjoy! Change up the veggies to your preference, use chicken or mushrooms instead of beef (add in mushrooms when you add in the onions, garlic, and ginger before the sauce). Stir fry is a blank canvas, so get creative with your combinations!
Additionally, here’s my trick if you need to double it up. A flattop. This is something I now CANNOT live without and plan on buying for our future home (when we get there), but my in-laws have one (without grill marks, which I prefer because the grill mark flattops are very hard to clean) and that has become the easiest/fastest way for me to cook meat (especially when I am doubling recipes, which I do a lot), and have other things going on in other pots. It’s a game changer for sure, so I highly recommend getting one if you find yourself needing bigger pans for larger quantities.
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Adapted from Victoria’s Beef Stir-Fry
Ingredients – Serves 4
- 1 lb skirt steak, sliced thin against the grain
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar (rice wine vinegar works too!)
- 1/8 teaspoon baking soda
- 1/2 teaspoon corn starch
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar (or rice wine vinegar)
- 4 tablespoons chicken or veggie stock (or water)
- 4 tablespoons hoisin sauce
- 1 teaspoon cornstarch
- 1 teaspoon mirin (this is optional)
- 1 teaspoon crushed red pepper
- 1 teaspoon grated ginger (I use the kind you can squeeze out – IT’S AMAZING!)
Stir Fry Ingredients (adjust veggies as you’d like)
- 1 package of noodles (Ka-Me Stir Fry Noodles, Hokkien) or 2 cups cooked white rice
- 1 red bell pepper, sliced into thin strips
- 1/2 cup sugar snap peas (the thick or thin kind!), cut into 1″ pieces
- 1 bunch of spring onion, sliced
- 2-3 cloves of garlic
- 1 teaspoon additional garlic, grated
- Toasted Sesame Seeds for topping
- Mix beef marinade ingredients in a bowl, cover and put in fridge for 20 to 30 minutes.
- Mix stir fry sauce ingredients in a separate bowl, whisk well and set aside.
- Heat 1 tablespoon of oil in a wok or large frying pan on medium heat.
- Add the beef in a single layer and cook for 2 minutes on each side until browned. Transfer to a bowl and set aside.
- Wipe out wok/pan with kitchen towel.
- Add another tablespoon of oil to pan on medium low heat.
- Add garlic, ginger, spring onions to pan and stir well until combined. Cook for 1 minute.
- Add the red pepper and stir fry sauce and cook for 2-3 minutes.
- Add the beef back to the pan and stir well until sauce thickens.
- Add sugar snaps to pan and stir. Cook for another 2 minutes.
- If using rice, go ahead and serve. If making noodles, take all solid ingredients out of the pan into a serving bowl, leaving the sauce in the pan. Over medium low heat, add in both little packets of the Hokkien Stir Fry Noodles (2 packs per package if that makes sense) and slowly/CAREFULLY work them out of their little square shape into their natural noodle form. Stir and let sit in the sauce for about 3-5 minutes. Either add to the stir fry ingredients OR serve separately family style!
- Regardless of what you’re serving this with, top with sesame seeds if you would like!