We get it. You’re busy. Only in your dreams, do you have time to cook a gourmet meal after a long day, making takeout all the more appealing. But who needs all that MSG and stale fried rice (I know, it is good), when you can have a healthier beef stir fry in less than 15 minutes (much faster than the crap that sits in a car for 1/2 hour). So strap on your apron, pour yourself a glass of wine and get crackin’ on this delicious stir fry recipe.
Don’t forget to look for some current grocery coupons before you shop for this recipe’s ingredients!
- Olive oil
- 1 lb thinly sliced beef strips
- 1 sweet onion, sliced
- 1 bag frozen mixed stir fry vegetables
- 1 teaspoon ginger
- 1 teaspoon garlic powder
- 1 tablespoon hoison sauce (optional but it adds a little sweetness)
- 1/2 teaspoon red pepper flakes
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 3 tablespoons corn starch
- Salt and pepper to taste
Heat olive oil in a large wok. Fry beef strips for 2-3 minutes. Then add onions until caramelized.
Add frozen vegetables, ginger, garlic powder, hoison sauce and red pepper flakes and simmer for 3-4 minutes until vegetables are tender. Mix teriyaki sacue, soy sauce and cornstarch. Pour over mixture and bring to a boil. Cook about 1 minute until sauce thickens. Serve over rice.
And now for the best part…
The wine guy says: Man, I like beef stir fry. Especially when it’s really spicy. But that brings up wine-pairing problems extraordinaire. Stir fry calls out for a bright fruit wine. I usually head for a Riesling or Gewurz. Then, if it’s really spicy, I look for another wine…actually a second bottle of the first kind. And then there’s the beef. Classic wine-pairing dogma tells us “red wine with red meat.” And there is a point to that – the higher tannin levels seem to balance the big protein molecules. But, man, with stir fry sauces, all that flavor is going to make that red seem awkward. Stick with the white, preferably off-dry.
Recipe adapted from parenting.com and allrecipes.com.