Beef Stir Fry

Beef Stir Fry
Amber Kelley
Winner of Food Network Star Kids,

Natural gas is so great because I can control the temperature really easily, and the pan gets up to temperature super fast.

  • 2 pound grass-fed flank steak, thinly sliced against the grain
  • 24 oz broccoli florets
  • 24 oz large carrots
  • 5 tablespoons grapeseed oil
  • 2 tablespoon fresh grated ginger
  • Scallions to garnish
  • 2 Tablespoon soy sauce
  • 4 teaspoons rice wine, such as sake (you can substitute dry sherry)
  • 1 teaspoon sesame oil
  • 2 tablespoon corn starch
  • 4 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • 4 teaspoons corn starch
  • 1/2 cup beef broth
Cookware needed
  • carrot peeler
  • 5 bowls (broccoli, carrotsi, oil, ginger and scallions)
  • 1 big plate (to hold the steak)
  • 1 big zip lock bag
  • cutting board
  • chefs knife
  • 2 medium pots (to blanch veggies)
  • 2 colanders
  • wooden spoon
  • wok (just to show)
  • spatula
  • serving dish (preferable white)
  • 1 medium/standard size mason jar
  • 1 nonstick pan (13 inch)
  • 2 medium colanders/strainers
  • Cast iron pan ( 12-13 inch)
  • Combine all the ingredients of the marinade, add the beef, and coat. Let it marinade for 15 minutes or so.
  • Peel the carrots and cut into ½ inch slices.
  • Bring a 2 pots of water to a boil. In one pot, blanch the broccoli florets for 10-15 seconds, just until they’ve turned bright green. Drain and set aside. In the other pot, blanch the carrots for 2 minutes, just until they are slightly tender. Drain and set aside.
  • Combine the ingredients of the sauce. Have the sauce, oil, ginger, broccoli, carrots, and marinating beef ready next to your wok.
  • Over high heat, heat a tablespoon of grapeseed oil in the wok, and swirl it around. Stir-fry the beef until browned, but not fully cooked.
  • Add the ginger and stir-fry for a minute longer.
  • Add the broccoli and carrots, then the sauce. Stir-fry until everything is coated with the sauce, and the sauce has thickened.
  • Serve immediately and garnish with fresh chopped scallions.
from Amber
How To
By Amber Kelley
Meet The Chef
Winner of Food Network Star Kids,