stir-fry

According to Freddy, this is the dish that won me over. He learned the correct way to make stir-fry from his college roommate, Rithy. So, I guess we owe a lot to Rithy!

Stir-fry remains a staple in our house and we love making different variations of this “recipe” throwing in whatever vegetables that we have on hand. Cattleman’s BBQ sauce also works well instead of the teriyaki/soy – you’ll have to trust me on this one! The important things to keep in mind: cut the vegetables small and similar in size so that they cook at relatively the same speed; and if you have vegetables that take longer to cook, throw them in the wok earlier than the rest, and so on and so forth.

1 lb beef, sliced thin
2 tablespoons sesame oil
1-2 tablespoons of olive oil
1 medium white onion
1 small clove garlic (mashed to a paste with salt)
1 bunch broccoli, cut into florets
5-10 asparagus spears (depending on thickness), ends removed, cut in half
½ red pepper sliced thin
½ green pepper sliced thin
1 can (drained and rinsed) baby corn sliced in half
¼ cup teriyaki sauce (House of Tsang Korean Teriyaki Stir Fry Sauce)
1 tablespoon soy sauce (we always use Kikkoman)

Salt
Pepper
Crushed red pepper
Toasted sesame seeds

2 cups (dry) jasmine rice, follow package directions. We used our rice cooker, so it’s a little bit different.

Heat oil in a large wok over medium-low heat. Add onions and garlic and sweat until onions are translucent. Start adding the vegetables that take the longest to cook, in this case broccoli. Cook broccoli for about 2 minutes. Add the beef. We like to drain a little bit of the oil off at this point. Add the asparagus (these were thin, otherwise I’d add with the broccoli), red and green pepper, and the baby corn. Cook until the beef is browned with no traces of pink. Add teriyaki sauce and soy cause. Add salt, pepper, and crushed red pepper to taste. Sprinkle with sesame seeds.

Serve over rice + eat with chopsticks (okay, that last part is just my two cents)!