Beef Stir Fry
Made this tonight, tasted great. I normally don't add salt until at the table so none added while cooking
Made this tonight, tasted great. I normally don't add salt until at the table so none added while cooking
- Carbohydrate 391.380066665785 g
- Cholesterol 11.6235 mg
- Fat 14.80479 g
- Fiber 95.0654999876022 g
- Protein 90.800465 g
- Saturated Fat 3.2938475 g
- Serving Size 1 1 Serving (2495g)
- Sodium 1904.72966662224 mg
- Sugar 296.314566678182 g
- Trans Fat 3.9397865 g
- Calories 1892 calories
Step-by-step
- In a small dish mix worchestershire sauce, garlic and soy sauce. (If you don''t like this much garlic you can cut back.)
- I generally get eye of round roast when it is on sale and slice it into 3/4 inch slices and freeze them for use later. Take 2 slices (or amount wanted for 2 people) and slice them into very thin strips. Place the meat in a resealable plastic bag and pour marinade in over the meat. Mix well and let marinate for 4 - 6 hours turning over occasionally.
- Chop onion into quarters then break apart. Add meat, onion and marinade to wok. Add a little water. Cook stirring occasionally until meat is done and onion is tender. Add vegetables. I generally use carrots, brocolli and baby corn cobs. Cook stirring occasionaly until vegetables are tender crisp then add peppers. (can be green, red or a mixture) Cook for another 5 minutes then serve over rice.
Crowding the cooking surface remains the single biggest error cooks make when preparing thin beef strips, leading to steamed meat instead of proper searing. Slicing lean cuts like eye of round requires freezing the meat slightly for twenty minutes beforehand to achieve uniform three-quarter-inch strips without tearing the muscle fibers. Standard home burners rarely output the BTUs of a commercial wok station, so utilizing a heavy cast-iron skillet provides superior heat retention compared to thin carbon steel alternatives.
Marinating the protein for four to six hours allows the liquid components to penetrate the dense muscle tissue effectively without breaking down the structural integrity entirely. Adding moisture incrementally prevents the garlic from scorching against the hot metal surface before the vegetables enter the pan. Staggering the introduction of produce ensures crisp-tender textures, incorporating harder roots like carrots before delicate bell peppers. Doubling or halving the batch proportions scales directly, provided the cooking vessel accommodates the food without dropping temperature significantly.
