Rosie Takes A Wok On The Wild Side. Stir Fry. Beef And Vegetables.

It's so nice to be cooking again!
(As in NOT baking.)

 I haven't had a good stir fry for a while ...

or since the last time I stir fried.
I am not a fan of the ChinaMacs down here.

Lunch today is thinly sliced flat iron steak,

carrots, broccoli, pepper, celery, and mushrooms.

 I pop my meat into the freezer for about 30 minutes

and then slice it.

That way, you can slice thinner and easier.

 I marinated the meat in 2 tablespoons cornstarch,

mixed with 1 tablespoon each of rice wine and soy sauce.

 Prepare the vegetables -

crinkle cut carrots, broccoli florets,

sliced baby bellas, sliced celery,

and chopped yellow pepper and green serrano.

I forgot the onion.

Didn't miss it.

 I heated my wok over high heat

and added a tablespoon or so of peanut oil.

I prefer peanut oil for stir frying

 because of the high smoke point.

Heat the oil hot hot hot.
350° ...

and drop in the broccoli ...

Time:  1:36

 ...  the carrots ...

 ... the mushrooms ...

 ... and the celery and peppers.

 Stir and fry.

Time:  1:37

 Add a little water down the side of the pan

to steam cook.

Time:  1:38

Place in a bowl and cover.

 Reheat wok, add oil, and heat it.

I start at 350° and crank it up to 400°.

Get a digital thermometer.

Drop in the meat.

Time:  1:43

Yes.  I took a break.

 Add in some sliced garlic and ginger.

 Time:  1:43

Add in the vegetables.

 Shake it all up.

Time:  1:44

 Done.

Time:  1:45

 Middle Hawthorne prepared the rice.

I added sliced scallions from my planter on the deck.

Top with mung beans and alfalfa sprouts.

Like I said,
I love a good stir fry.