So, one night, I was talking to my mom about how I wanted to cook fried rice and stir fry but I felt like I needed a wok. And she was like “…I have a wok.” I was really surprised because for whatever reason, I’d never even seen a wok in real life. I guess because I just wasn’t looking. Come to find out, it had come with her Caphalon cookware set which is really awesome. But anyways, I internally jumped for joy and went and took it from her. Let’s be honest, Mom, you weren’t ever going to use it. 🙂
I began looking for recipes for stir fry and couldn’t really find one that appealed to me. However, I came across something that basically you can add whatever protein you want, with whatever vegetables, with whatever sauce. That’s what makes it a stir fry is that it’s whatever you want, thrown into the wok. I found a sauce, tweaked it a little, and this is what I came up with! Not only does this meal taste amazing, but you can have dinner ready in 30 mins or less!
*Normally, I add broccoli so I will include it in this recipe. However, I didn’t have any so I went with what I had!
You will need:
3 chopped scallions (separate white part from green part)
4 tbsp vegetable oil
1 lb thinny sliced sirloin (at my grocery store, I found it already sliced for stir fry)
2 crowns broccoli cut into pieces
1 cup of carrots sliced into strips (I found it easiest to buy carrot chips and then slice those)
Sliced mushrooms (the amount is totally up to you)
White or brown rice, cooked according to the directions on the package
For the sauce:
2 large cloves of garlic, minced
1 tbsp of brown sugar
1 tbsp rice wine vinegar
2 tbsp corn starch
½ cup water
[Combine all ingredients in bowl and stir]
First, you’re going to season the steak with salt and pepper and add 2 tbsp of the veggie oil. Crank ‘er to medium high heat and let the oil heat before adding the steak. This is so you can get a little bit of a crisp on the steak and hear the awesome sizzle sound when you throw it in. Who doesn’t love that sound? Throw the steak in, but don’t stir until about 30 seconds to a minute later, so again, it can get a little bit of a crisp.
After the steak is browned, remove it from the wok and set it aside. It doesn’t have to be cooked completely through at this point because you will be adding it back in later. Add the remaining 2 tbsp of oil and add in the white part of the scallions and stir until fragrant. When you can smell the scallions, you can add your broccoli, mushrooms, and carrots. Stir it around and add a splash of water to help the cooking of the veggies. The amount of time the veggies cook is up to you. I like them cooked pretty well, but I still like the broccoli to be crispy so you decide that part!
Once they are cooked to your liking, add the steak back in and stir until the water that you added is cooked out. Make a well in the wok by pushing the steak and veggies to the outside so the middle is empty. Stir the sauce up once more and then more it into the middle of the wok. DON’T STIR YET! You want it to sit there and bubble up and get thick before stirring. I’ve actually never tried stirring before it thickens but I don’t really want to find out what would happen because it works so well this way! Let that cook for about 2-3 mins or so until the sauce has darkened and is bubbling. At that point, you can stir it all up and remove from heat.
Add the rice to a plate, add your stir fry on top of it, and add your green scallions on top for a fresh garnish. You could even add some sesame seeds if you have some on hand! Or for a low carb option, the stir fry is just as amazing without the rice!