Emerald stir-fry with beef
Whitney McCurdy
ingredients
- 1/4 cup mirin or semisweet white wine, like Rieslin
- 1/4 cup orange juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 2 tablespoons canola oil
- 8 oz. beef round tip steak, sliced 1/4-inch thick
- 3 cloves garlic, minced
- 2 cups fresh snow peas (6oz)
- 1 large bunch broccoli (1 1/4Lb) trimmed and cut into small florets
- 1 bunch asparagus (1Lb.), trimmed and sliced on diagonal into 2-inch pieces
- 2 cups (8 oz.) frozen shelled edamame
- 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
- 1 teaspoon sesame oil
directions
- 1
Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.
- 2
In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve
Source: whitney
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