Chef Chris Faulkner
Beef and Gai Choy Stir Fry
Category
Entree
Servings
4 servings
Prep Time
4 hours 5 minutes
Cook Time
12 minutes
Author:
Chef Chris Faulkner
Ingredients
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8 ounces Top Sirloin, cut into 1/4 inch thick strips
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3 tablespoons Soy Sauce
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1 tablespoon Sherry
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1 tablespoon Brown Sugar
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1 tablespoon Sesame Oil, oriental
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3 cloves Organic Garlic, large
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1 Ginger Root, 2 inch pieces, minced
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1 tablespoon Peanut Oil or other Vegetable Oil
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2 cups Chinese Pea Pods
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6 Organic Green Onions, cut into 1 inch long pieces
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1 teaspoon Cornstarch
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1/2 cup Organic Green Onions, thinly sliced
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1 cup Organic Broccoli, cut into florets
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1 cup Organic Red Bell Pepper, thinly sliced
Directions
Combine the first 7 ingredients in a leak-proof zipper bag or covered baking dish and refrigerate 4 hours or overnight.
Cook broccoli in a small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool. Drain on paper towel or in colander.
Heat oil in wok or heavy large skillet over high heat. Using a slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok.
Add broccoli, gai choy, pea pods, green onions, and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok.
Add beef and stir-fry until liquid boils and thickens about 1 minute.
Filed in:
Asian Dish,
Beef and Gai Choy Stir Fry,
Bell Pepper,
Broccoli,
Chinese Pea Pods,
Entree,
Gai Coy,
Garlic,
Ginger,
Ginger Root,
Green Onions,
Ong Choy,
Organic Bell Peppers,
Organic Broccoli,
Organic Garlic
