I love a good stir fry
and the Hawthornes haven't had this for a while.
For a late lunch,
I'm making an orange-laced beef and vegetable stir fry.
And I have homemade egg rolls.
I had a package of top sirloin.
On sale. As always.
I put the meat into the freezer for about 45 minutes.
Makes for good, paper thin slices.
Take a one-inch cube of frozen ginger,
nuke it for 25 seconds,
and garlic press it into the meat.
Zest and juice an orange.
Add two tablespoons of soy sauce
and mix well.
Cover and let marinate in the fridge.
Here are the fixin's:
Sliced carrot, broccoli, celery, and onion.
Heat peanut oil over high heat in wok.
Add in the carrots, celery, onions, and broccoli.
After one minute,
pour in about 1/2 cup water to steam the vegetables.
Cook one minute.
Stir and Fry
over High Heat.
Transfer to bowl, cover, and let it keep cookin' on.
Clean out wok.
Drop in marinated meat in batches.
Do not over-wok (crowd the pan).
Stir and fry.
Batches at a time.
One of my secrets:
I sprinkle sugar over the meat
to help it sear and caramelize.
Add the vegetables back into the hot wok.
Pour in a corn starch slurry
(2 TB cornstarch mixed with 2 TB cold water.)
down the side of the wok.
Keep it HOT!
Move it around.
Add in about a cup of beef stock.