I seem to pull this recipe out frequently as it is so easy to adapt to what looks great at the farmers’ market. I have noted some great vegetable substitutes below, and even the beef can be subbed- chicken, shrimp, tofu can all easily take its place. So enjoy- it is fast, simple, doesn’t overheat the kitchen and can be served with rice, or noodles.
Sesame Ginger Beef Stir-fry
Ingredients
1 pound lean stir-fry cut beef,
2 teaspoons cornstarch
4 tablespoons peanut oil or vegetable oil, divided
1 teaspoon oriental sesame oil
1 pound green fresh seasonal vegetable** trimmed, cut on diagonal into 1 1/2-inch pieces
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces
1 1/2 tablespoons minced peeled fresh ginger
2/3 cup beef broth
1 tablespoon fish sauce (nam pla)
1 teaspoon sugar
Preparation
Combine beef and cornstarch in large bowl. Using hands, rub to coat well.
Heat 2 tablespoons peanut oil in large skillet over high heat. Working in batches, add beef in single layer and cook, undisturbed, until meat begins to blacken on bottom, about 1 1/2 minutes. Turn over and cook until second side browns, about 1 minute. Transfer beef to large plate.
Heat remaining 2 tablespoons peanut oil and 1 teaspoon sesame oil in same skillet over medium-high heat. Add asparagus, green onions, and ginger; sauté until vegetables are tinged brown and crisp-tender, about 2 minutes. Add broth, fish sauce, and sugar; bring to boil. Return beef to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter and serve.
Vegetable options: broccoli, asparagus, bok choy, zucchini, string beans. Even carrots or eggplant would work well.
Market tip: Look for fish sauce at Asian markets and in the Asian foods section of many supermarkets.
Serve with: Jasmine rice and a cucumber, red bell pepper, and sweet onion salad with rice wine dressing.
Servings: Makes 4 servings.
Recipe adapted from Bon Appetit
Enjoy
