Yummy Beef Stir Fry
I’m definitely one to embrace the bitter cold of a Canadian winter but let me clarify; I only embrace it when I get to stay in my warm home snuggled up with my family. With this in mind I tend to stock my freezer and cupboards with hibernation in my heart. With that said come Spring I really have to start clearing things out. Here is a perfect example of how to use a sirloin steak (other then just a delicious BBQ) because I personally don’t enjoy a BBQ steak as much if the beef has been previously frozen.
¾ Cup Sodium reduced beef stock
1 tbsp cornstarch
1 tbsp brown sugar
1 tbsp sodium reduced soy sauce
1 tsp Sriracha sauce
3 Cloves garlic, crushed
1 Inch fresh ginger, grated
1 tbsp extra virgin olive oil
453 g (1 pound) Sirloin steak (fat removed), sliced into thin strips against the grain
1 Medium green pepper, sliced into thin strips
1 Medium onion, sliced into thin matchsticks
Salt (to taste)
Pepper (to taste)
227 g Vermicelli, cooked according to package directions (see notes)
Whisk together the beef stock, cornstarch (make sure it completely dissolves), brown sugar, soy sauce, Sriracha, garlic and ginger; set aside.
Heat a large frying pan or wok (even better!) over high heat and add the olive oil.
When it’s hot (it will ripple) add the beef slices and season with salt and pepper; mix to coat.
Saute the beef for about 30 seconds, until it starts to untangle and then add the green pepper and onion, again, season with salt and pepper.
Continue to saute on high heat until the veggies start to soften, about 3 minutes.
Add the stock mixture to the pan, let it come to a boil and scrape the pan with a wooden spoon to release any flavourful yummy bits that may be stuck (deglazing).
When the sauce starts to thicken, promptly turn the heat off the pan.
Taste and adjust seasoning.
To serve, pour the Vermicelli on a platter and then pour the contents of the wok/frying pan on to the noodles.
Garnish with green onion or cilantro, or both!
- I tend to cook Vermicelli like pasta, for 4 minutes.
- Cook the noodles at the very end because they wait for no one! They will get very sticky if you leave them in the colander.