I am a huge fan of stir fry; you can prep ahead of time (or even freeze in the marinade), it is a great way to clean out the fridge, it is usually healthy and everything goes in one pot! This is one that BF has been loving lately. This is a take-out-at-home kind of meal that will leave you satisfied for Chinese without all the extra fat. I usually add peppers to this, but it would be a great beef and broccoli substitute also. The sauce is sweet and salty and the cornstarch help to reduce everything to nicely cover the beef. I have not tried it with other types of meat, but I am sure that would be great too. As a freezer meal, I usually freeze it with the soy and cornstarch and freeze the sauce in a separate bag to be added at the right point. Flank steak is a great cut of meat that tends to be relatively inexpensive. It can be tough, so marinading it really helps. I have also found that the cornstarch really gives this a bit of extra help making it super tender. I like to cook the meat on pretty high heat (even though it can cause a bit of smoke and splatter) but I think it helps to sear the meat and keep it juicy on the inside. I did find a great tip last week: if you cut the steak when it is partially frozen, you can get super thin slices. A really good knife is on my wish list, but that is how I make due with what I have! This originally came from Guy’s Big Bite on the food network and I have tweaked it a bit over time. Try it out for an easy week night meal!
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri-tip, cut in thin strips on the bias
1 bell pepper cleaned and sliced
2 tablespoons red wine vinegar
2 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons chili sauce
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice (sometimes I cheat and use tangerine juice from Whole Foods)
3 tablespoons olive oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
In a plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
Mix the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice in a container and shake until combined.
In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. I like to do this in batches to get a really good sear, but you can do it all together if you have a great big pan!
Then add the veggies followed by the sauce mixture.
…and cook for another 2-5 minutes on medium heat until sauce thickens. See the bubbles?? J
Serve over brown rice and garnish with scallions and tangerine zest. Enjoy!