Wok Stir Fry

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This recipe will be described in typical Asian style where the quantities are not explicitly stated. I've made this enough that I just make it and don't think about the amounts that I use. I have an electric stove so I use a portable butane burner to make this. I bought my burner online after searching for the one with the highest claimed BTU output. My burner claims to do 12000 BTU.

* 1.25 pounds of flank steak sliced thinly into pieces about 3 inches long
* marinade this in a mixture of rice wine, soy sauce, sugar, and corn starch for 30 minutes. Most of it should be the wine with a few tablespoons of soy sauce and pinches of sugar and corn starch. There should be just enough that the meat soaks it all up: I don't like it when the meat sits in a puddle of liquid because I want the meat to be relatively dry when it hits the heat
* heat the wok with some peanut oil and garlic and sear the flank steak. I usually do this in two batches so it doesn't overload the burner. This should only take about 1-2 minutes since the meat was sliced thinly. The meat will go back into the heat later so it doesn't have to be cooked through
* remove the meat to a plate and stir fry some veggies: onion and mushroom. Add carrot and nappa then drop the heat, cover, and let simmer for 3 minutes. Add a little soy sauce and oyster sauce (I use the oyster sauce that has MSG in it, but that's just my preference) Don't add water even if it seems dry; the veggies will leech water
* drain the cooked meat then add it back into the wok and let everything heat up for 2 minutes
* add a few tbsp of corn starch to about 1/4 cup of water and stir. Add this to the wok and mix in