Part of the beauty of this dish is that is showcases low cost beef, turning it into a star. The marinade has plenty of acidity to tenderize normally tough stew meat. Any vegetables will do but here are my favorites. It is helpful to remember that while baking is science.. cooking is art. A dash of this, a drop of that normally turns out fine.
- 1 TBS of sesame oil
- 1 tablespoon of orange zest
- 2 teaspoons vegetable oil
- 1 Tablespoon fresh ginger, minced
- 1 tablespoon garlic chopped
- 1⁄4 cup soy
- 1⁄4 cup of orange juice (fresh squeezed if possible)
- 1/8 cup of rice wine vinegar
- 1/4 brown sugar
- 1/4 cup beef broth
- Salt and pepper
- 1/4 tsp clove
- 1 pound of stew, flank or cube steak
- 2 large green onion chopped
- 2 carrots peeled and julienned
- 1⁄4 cup shiitake mushrooms
- 1⁄4 cup bok choy
- 1 head of broccoli
- 1/4 of cabbage (purple looks beautiful)
- vegetable oil, for frying (about 1/2 cup)
- 1⁄4 cup cornstarch
- Salt & pepper to taste
- Sesame seeds to top (Black seeds are so dramatic)
Mix the marinade, add the beef and allow to sit for 30 minutes at room temp.
TIP: Room temperature meat cooks up more tender than refrigerated red meat.
While the meat is marinating, chop your vegetables
Heat a wok or large skillet. When it is nearly at the smoke point add part of the vegetable oil. When the oil is at temp, begin adding the beef. The goal is a good sear. Color equals flavor.
When the beef is seared add yellow onion and saute for 5 minutes.
Add mushroom and simmer for 5 more minutes
Pull the beef up the sides of your wok. Add more oil to the center. When the oil is hot add the carrot, bok choy and cabbage. Stir fry for 7 minutes.
Add additional liquid (water or stock) as needed. Add broccoli and cook until a vibrant green.
Serve your stir fry over rice or rice noodles. Top with sesame seeds and serve.