so my husband is not a fan of stir fry’s, or any type of homemade asian food. except for the one time i made a pad thai except with chicken. it was delicious and he ate every last bite of it. either that or he was just hungry and lied about liking it. either way, he doesn’t eat this very often. oh he’ll eat at a fancy thai restaurant but if i bring up “oh i’m making a stir fry tonite,” i get a very “eh” response. oh well. I think they’re delicious and a wicked craving for egg rolls and no way to get any prompted me to combine several internet recipes for a beef stir fry. here’s what i came up with:
*flank steak, cut into small strips (i cut up just enough to feed erik and myself, with some leftovers for my work lunch)
*1 tsp grated fresh ginger
*1 a stalk of lemongrass, leaves peeled, chopped, divided (i used this in the stir fry, and the fried rice)
*1 cup or so of broccoli cut into florets
*1/2 cup carrots, julienned
*3 minced garlic cloves
*1/2 green bell pepper, sliced
*1 – 1/2 tbls cornstarch
*2-3 cups beef broth
* 1/2 red bell pepper, chopped very finely
*1 1/2 cups shredded cabbage
*2 minced garlic cloves
*2 tbls carrot, chopped finely
*2 tbls onion, chopped finely
*store bought eggroll wrappers (the big ones)
* enough instant brown rice for however many servings you want to make
*carrots chopped into small-ish pieces
*1 egg (or 2 if youre making a lot of rice)
and yes, this is labor intensive, but worth it.
combine your flank steak with the ginger in a bowl. shake some soy sauce and fish sauce on it. season with salt and pepper and garlic powder. let it sit for a few minutes. heat sesame oil in a large non stick pan, or wok. i used about 1 1/2 tablespoons. cook your beef until it browns. remove the beef to a plate. set aside. add the onion, garlic, carrots, broccoli, snow peas, bell pepper, and lemongrass to the pan. add more oil if necessary. cook for 3-4 minutes. place the beef back in the pan with the veggies. dissolve the cornstarch in a bowl with 1 cup of beef broth. pour this mixture into the beef and veggies mix. add more beef broth if it gets too thick too fast. let it simmer for a couple of minutes. season with more soy sauce if you feel you need to. remove from heat, keep warm.
Heat some of your oil in a pan. Cook the onion, garlic, red bell pepper, carrot, and cabbage until the onion is translucent and the cabbage has wilted down. Season with salt and pepper. Follow the directions on the egg roll package to fill the wrappers and fold them. Heat enough oil in a pan to fry the egg rolls. then uh, fry the egg rolls (they’ll be a nice golden brown on both sides). Drain on paper towels. Keep ’em warm.
Heat oil in a pan. Cook the egg, scrambled soft. Don’t let it get too done. Remove to another plate. Clean out the pan with paper towels. Add some more oil. Cook the onion and carrots for 1-2 minutes. Add the rice into the pan, along with the egg. salt and pepper to taste. Add the frozen peas the last minute of cooking, just to let them warm through. Add a couple shakes of soy sauce if you want.
Serve the stir fry over the fried rice with egg rolls on the side. this made enough for erik and myself for dinner, and lunch reheated for me the next day, and enough to give to my co-worker for her lunch, too.