I’ve decided that this is my absolute favorite stir fry. I normally make a sauce that consists of cornstarch for thickening, chicken broth and other flavorings. What I love about this is that there is no thick sauce covering up the flavors of the meat and the vegetables. You could easily make this with boneless skinless chicken thighs or breasts, shrimp, or tofu and veggies. Use any vegetables you like. Just remember to stir fry the ones that take longer first and add the rest accordingly
Light soy sauce and hot chili oil are the stars of this dish. The hot chili oil has a delicious garlic flavor as well as some heat. Of course, there’s ginger and garlic which are essentials in a good stir fry. Have all ingredients ready to go before heating the pan. Have the rice going as well.
Simplest Ginger Beef Stir Fry
For the marinade:
1 lb. lean sirloin, trimmed of any excess fat and thinly sliced
2 teaspoons cornstarch
2 teaspoons minced ginger
2 teaspoons or 2 cloves minced garlic
2 teaspoons light soy sauce
For the stir fry:
1 1/2 tablespoons canola or vegetable oil
2 cups snap or snow pea pods, cleaned and strings removed
1 large onion, thinly sliced
1 thumb size piece of fresh ginger, peeled and cut into long thin strips
1 tablespoon light soy sauce
1 teaspoon hot chili oil, stir it well before measuring out
4 cups steamed rice
1) Trim and slice the beef and place into a small mixing bowl. Sprinkle the cornstarch over the beef. Mix well with your hands to coat. Add the rest of the marinade ingredients and mix well. Allow to marinate in the refrigerator for at least 30 minutes.
2) Prepare the peas, onion and ginger.
3) Heat a large skillet over high heat. Once the pan is very hot, add the 1 1/2 tablespoons of canola/vegetable oil. Add the ginger and onions. Stir fry until the onions/ginger get nicely brown. Remove them from the pan and put into a small bowl. Add the beef, being sure not to crowd in the pan. Try not to stir until you’re sure the beef is brown. Add the onions back to the pan, the pea pods, soy sauce and chili oil. Cook another 2 minutes or until the peas are bright green. Serve over steamed rice. So good!
*Longest cooking veggies to lowest. Add them to the pan in this order.
Carrots
Mushrooms
Bell peppers
Onions
Broccoli
Pea pods
Green onions
Bean sprouts
Baby corn
Water chestnuts
Bamboo shoots
**White steamed rice tip. Rinse the rice thoroughly in a mesh colander under cool water. This will remove much of the starch that can make rice gummy. Add water to the pan 2 parts water to 1 part rice, bring to a boil, reduce heat to medium and allow the lid to be slightly ajar. Cook for 17 minutes.
Enjoy!
Angie
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