A stir fry of fresh vegetables and steak with a light homemade sweet and sour sauce.
I recently bought a wok. I felt compelled to do this for a couple of reasons. Number one: it was on clearance and clearance shopping is my specialty. Number two: I have never owned one, and being a collector of all things kitchen, it had to come home with me.
Of course, I had to play with my new toy right away. So off to the kitchen I went, gathering ingredients so I could christen the new wok. Basically winging it as I went along, adding a little of this and a little of that to the sauce and using the veggies I had on hand. Note, I really wanted a red pepper, but green was what I had. Wouldn't the red have added to the color punch? Just a side note for you! Anyways, this stir fry turned out awesome! A light sauce that is a little tangy and a little sweet and doesn't over power the vegetables or steak.
Don't fret if you don't have a wok, you can still make this in a regular saute pan or skillet. I have always made stir fry in a regular pan before my great clearance aisle wok find. So don't let that stop you from making this sweet and tangy stir fry!
Do you have a favorite stir fry recipe? Wok or no wok?
Light Sweet and Sour Stir Fry
1 Pound Eye of Round Steak – Cut into cubes
4 Cups Fresh Broccoli Florets
1 Medium Onion-Sliced
1 Bell Pepper - Sliced
2 Cups Baby Carrots
2 Cups Sliced Button Mushrooms
1 Tablespoon Canola Oil
3 Tablespoons Canola Oil
3 Tablespoons Rice Wine Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
1 Tablespoon Corn Starch
1 Tablespoon Freshly Grated Ginger
3 Pressed or Minced Garlic Cloves
1 Teaspoon Red Pepper Flakes
1 Teaspoon Sesame Seeds
In a bowl whisk together oil, vinegar, soy sauce, brown sugar, ginger, garlic, red pepper flakes and cornstarch until thoroughly combined. Make sauce while steak is cooking.
Place non-stick pan over medium high heat, add one tablespoon canola oil. Allow pan to heat for several minutes before adding steak, brown steak to your preference. Remove steak from pan and place to the side.
Add vegetables and sauce to juices in pan and cook until vegetables reach desired consistency, stirring once every couple of minutes. I cooked until tender crisp, approximately ten minutes. Add steak back to pan and heat through. Sprinkle top with sesame seeds.
I served this with rice that had been cooked with beef bouillon added to the cooking water. I added one cube for every one cup of water. Perfect with this stir fry!
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