Wednesday, June 10, 2015

Recipe #82: Sesame Steak Stir Fry with Fresh Ginger, Carrots and Napa Cabbage

I used to have a wok, and loved it when I had it, but that was the craze in the late 70's, early 80's, and now it's long gone.  I don't do a lot of fast Chinese cooking; in fact, I only make two recipes..this one, and schezwan chicken.  I love them both, and you will too.  They are quick, fresh and taste great!

2 tbsp packed light brown sugar                         2 tbsp soy sauce
3 tbsp toasted sesame oil                                      12 oz top round thinly sliced
1 bunch green onions, cut into 1" pieces            4 cups napa cabbage, cut into 1" strips
2 carrots, shredded                                                 1-2 jalapeno peppers, seeded and sliced
cooked rice                                                               2 tsp cornstarch
2 tbsp water

Whisk the brown sugar, soy sauce, cornstarch, water and 1 tbsp of the sesame oil in a bowl.  Add the steak, toss, cover with plastic wrap and let sit for an hour.   Do not refrigerate.   Heat a large skillet or wok over high heat.  Add 1 tbsp sesame oil.  Add the green onions and cabbage and stir fry until the vegetables start softening, about 2-3 minutes.  Add the carrots and 1/4 cup water, stirring until water evaporates and the carrots are tender.  Transfer to a bowl.  Heat remaining 1 tbsp sesame oil over medium high heat.  Add the ginger and jalapeno and stiry fry about a minute.  Put steak in the skillet using a slotted spoon, saving marinade.  Stir fry until browned...2-3 minutes.  Whisk 3/4 cup water into the steak marinade.  Add to the skillet and cook, stirring until thick, about 2 minutes.  Return the vegetables to the skillet and heat through.  Serve over rice.  Bon appetit!





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