Beef Stir-Fry Takes on Many Flavours
The real bonus with a stir-fry is that you don't need to follow a recipe. You only need to know the basic steps to create successful stir-fry dishes every time.
What to buy:
· Use ready-cut Beef Stir-Fry Strips or cut your own stir-fry strips by slicing steaks - Grilling Steaks (e.g. Top Sirloin or Strip Loin) or Marinating Steaks (e.g. Round or Flank) - thinly across the grain.
· To make slicing easier, cut steaks while still partially frozen, or place steak in the freezer until it begins to get firm.
· Consider Ground Beef for stir-fry - no cutting required! Just cook thoroughly and drain before combining with vegetables.
The basic steps:
· Season or marinate beef stir-fry strips before cooking. This will enhance flavour and tenderness. For 1 lb (500 g) Round or Flank strips, toss strips in a mixture of 2 tbsp (30 mL) cornstarch and 1/2 cup (125 mL) marinade (such as salad dressing or teriyaki sauce); refrigerate for 15-30 minutes - just enough time to prepare ingredients and cut the veggies.
· Heat the pan over the highest heat and then add the oil. Flavour the oil by adding such aromatic ingredients as garlic, gingerroot, chili peppers; cook briefly. Add the beef strips, cooking in batches. Remove cooked strips to a plate.
· Cook the vegetables (start with the firm vegetables such as carrots and broccoli first), adding some water to the pan if necessary.
· Return the meat to the pan and finish the stir-fry with a sauce. Quickly heat through and garnish with toasted nuts, seeds or chopped fresh herbs.
Tips for success:
· Be organized - have all your ingredients prepared and measured before you begin to cook. Use the prep time to marinate the beef strips.
· Use a high heat and cook strips in small batches so that the pan temperature doesn't cool down too much.
· Remove strips from the pan as they cook. Beef strips that 'stew' in their juices will toughen. Likewise, once the sauce is added to the meat, just heat and serve - avoid boiling the meat.
· Avoid scorching tougher vegetables (like broccoli) by adding water or broth to the stir-fry pan; cover and steam briefly. Alternatively, steam these vegetables before stir-frying.
· A stir-fry waits for no one - once it's ready, serve.
With a little creativity and a selection of seasonings and sauces, a stir-fry supper can be different every time. And it need not always be Asian-flavoured. Use Cajun spices for a taste of Louisiana. Ginger, cinnamon and coriander give a Moroccan touch. Or add classic stroganoff ingredients for a European flavour.
