So I’ve made the leap, I’ve left my career in architecture of nearly 15 years to begin a new career in the culinary field!! In the coming weeks I will be redoing my website to offer personal cheffing and catering services while continuing to share great recipes on my blog….stay tuned for that! On the last day of my job in architecture I made a super tasty beef stir fry for dinner before heading to Vegas the next morning for de-stress/brainstorming/relaxation trip.
It was tough leaving a place I have worked at for so long. Saying goodbye to clients and coworkers was a tough thing to do. I was given a lot of love and well wishes, three bouquets of flowers and other gifts arrived from clients and friends.
But back to the food- becuase this is a food blog after all!! To make the stirfy I sliced a ribeye steak into thin strips. An easy way to slice meat thin is to place in the freezer for about a half hour before you intend to cut it. I mixed the beef strips with mirin, light soy sauce, sesame oil, a pinch of white pepper and a pinch of salt. I let the marinating meat sit at room temperature for about 45 minutes, which was enough time to head to our favorite for a celebration beer.
Back at home I heated up vegetable oil in my wok over high heat. I added the steak and let it cook, stirring pretty much constantly until it began to brown.
I removed the beef and set aside.
I heated more oil in the wok and added sliced onions. I stirfried for a minute…
Then I added celery and broccoli and stirfied for another 2 minutes…
Then I added snow peas, bamboo shoots, waterchestnuts and sliced mushrooms. I stirfried for another minute…
Then I added the beef back into the wok, stirred and added oyster sauce and salt, then stirred again.
I served the stirfry with rice.
How did it taste? Such a yummy stirfry, all the veggies were perfectly crisp and the beef had a great flavor as well. The key to this on is definately having all your ingredients ready before you cook! If you don’t go out for a celebatory drink while you marinate you can have your beef marinating while you get the rest of your ingredients ready.
- 1/2 lb ribeye, thinly sliced
- 1/2 TB mirin
- 1/2 TB light soy sauce
- 1/4 tsp sesame oil
- pinch of white pepper
- pinch of salt
- 1 head of broccoli, cut into florets
- 2 TB vegetable oil, divided
- 2 stalks of celery, finely sliced diagonally
- 4 oz snow peas
- 1/4 cup bamboo shoots, rinsed and julienned
- 4 water chestnuts, thinly sliced
- 4 oz mushrooms, thinly sliced
- 1/2 TB oyster sauce
- 1/2 tsp salt
- Place meat in a bowl and mix with mirin, soy sauce, sesame oil, white pepper and a pinch of salt. Let the meat sit at room temperature for 20 minutes up to an hour.
- Heat a pot of water to boil. Add broccoli and blanch for 30 seconds, drain and set aside.
- Heat 1 TB of the oil in a wok over high heat. Add beef and stir fry for a couple of minutes until the beef has turned brown. Remove and set aside.
- Heat remaing 1 TB of oil to the wok. Add the onions and cook stirring for 1 minute.
- Add the broccoli and celery to the work. Stir fry for 2 minutes.
- Add the snow peas, bamboo shoots, water chestnuts and mushrooms to the wok. Stir fry for 1 minute.
- Add the beef back to the wok along with the oyster sauce and 1/2 tsp of salt. Mix and serve with rice.
- Serves 2
- While the meat marinades get all the rest of your ingredients ready. Key is to have all your ingredients ready prior to cooking.