A simple stir fry
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Author: churl han Status: published Published: Aug 15,2007 license cc-by-nc-nd tags: recipe, cooking, food, meat, beef, stirfry,
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Share on TwitterMost of my meals are just simple preparations. I'm not fancy enough to make every meal gourmet. This is a beef stir fry with rice. I take a package of stew beef and cut into bite size pieces, marinate with stir fry sauce for a few hours, and cook in pan with thinly sliced carrots and celery.
I'm putting this in the recipe group, but I feel a little sheepish. I don't know the quantities for any of those ingredients. I've just sort of learned by watching my mom. Sorry.
EDIT - okay, I realize now that most people do not make their own stir fry sauce, so I'll try to be a TAD more descriptive. Normally, to make stir fry, *I* prefer much lighter sauces rather than the heavy or thick sauces you find at most Chinese restaurants. So bear that in mind please.
In a jar, I mix a small quantity of water with maybe 1/2 tsp corn starch, 1-2 tsp soy sauce (dark), 1 tsp brown sugar, 1 tsp beef or chicken bullion or replace with fresh stock (you don't make your own stock? You can use broth, but stock will thicken better), 1 tsp sesame seed oil, sprinkle of crushed sesame seeds, 1 tsp sherry (you can use mirin), and this fish powder (bonito powder? I don't know what it would be called). Mix and add to stir fry while cooking.
I'm not at home, so I'm not exactly sure this is it, but I haven't looked in my recipe book in ages. You can add garlic, ginger, oyster sauce, or any other number of things to alter the taste profile a bit. Also, you can replace all those tsp's with "a splash of..." since I don't actually measure any of this.
I will also use this same mixture to marinate, but keep in mind that if you add the sauce from the beginning, then it can burn.
I'll check the recipe tonight and rewrite this now rather lengthy description! ^_^;;;
