Eye of round again? lol If you are not sure what time they are coming home for dinner, but know they’ll be hungry, this one works well.
You can substitute the beef with any protein you have on hand. For the beef, cook the meat ahead of time, it should be rare. Let it rest, then cut in 1/4″ slices, or thinner. Prep the vegetables and get the other ingredients ready to go. Cook the brown rice ahead of time, about 45 minutes in total and turn off. Use white rice if you are in a hurry. Substitute whatever you have for vegetables and protein on hand.
Active time: 40 minutes, plus time to cook meat
Cook time for stir fry: 5 minutes
1 cup brown rice
1 2/3 c water
Eye of round steak, about 1 lb
1 – 2 tbsp cooking oil
3 1/4″ slices of ginger, julienned
1 clove of garlic, julienned
1 shallot, minced or about 2 tbsp onion
1 bunch of broccoli, florets cut small and stem peeled and sliced diagonally 1/4″
2 stalks of celery, sliced diagonally 1/4″
a few stalks, gai lan, chopped in 2″ pieces
1 carrot, julienned or sliced diagonally 1/4″
1/4 tsp salt
1/2 c water
1 1/2 tbsp light soy sauce
1 tbsp corn starch
scant 1/2 tsp sugar
sesame oil, a few drops
1/4 c water
1. Mix marinade ingredients and add to bag with meat. Turn at least once.
2. Turn element on to high and heat small pot. Add rice and shake for about 30 seconds, to toast rice. Add water, bring to boil. Turn heat down to low and leave covered, no peaking, for about 40 minutes
3. Cook steak on grill or broil in oven, until rare. Let rest 10 – 15 minutes and slice 1/4″ thick on angle
4. Prepare all vegetables
5. Mix soy sauce, corn starch, sugar and sesame oil in a small bowl
6. Heat wok or large frying on medium high and add oil. Heat oil and add shallots/onions, ginger and garlic and saute about 30 seconds. Add vegetables, 1/2 c water and 1/4 tsp salt. Toss a few times and cover. Cook 3 – 4 minutes until tender crisp. Remove from pan.
7. If using cooked meat, add meat, heat through, about a minute. Pour in mixture of soy sauce, corn starch, sugar, sesame oil and 1/4 c water and quickly bring to boil, 30 seconds. Add all vegetables. Serve immediately.
Adapted from ‘Chinese Recipes’, by Stephen Yan, 1978, published by Yan’s Variety Company, Port Coquitlam, British Columbia