Today I made a beef and veggie stir fry that was adapted from a Stir Fry cookbook I bought off of half.com years ago. The beef was nice and tender because I marinated it overnight, but for some reason this recipe had much less flavor than it has had the past few times I've made it. I've made this before, but it's taken us a while to find a combination of veggies that works for both of us (hint: only one of those vegetable is actually called for in the book), and last night's rendition was good, but hopefully it's better next time. The first time I made this, I think we both ate in awe and silence for a few minutes, it was that. good.
marinade:
1/2 cup dry red wine (I use cooking wine, but sometimes open a nice bottle of cab or chianti if we're going to have it with dinner)
2 Tbsp soy sauce
1 or 2 cloves of minced garlic
1LB of sirloin, beef tips, or whatever kind of beef you feel like cutting into stir fry appropriate pieces
1/2 cup green onions
1 cup broccoli
1 can of sliced water chestnuts (sometimes I throw these in recipes that don't even call for them! YUM)
1/4 cup of celery (the recipe calls for a ton more, but celery? yuck, after a certain point. that point being 1/4 of a cup)
*a few radishes, sliced thin (which I skipped this time around)
2 Tbsp hoisin sauce
After the meat is marniated for at least 30 minutes, you put it in a wok with some vegetable oil until it's cooked through. Take it out of the wok, then mix all of the veggies (I start with the tougher ones for a minute before I add the softer ones) with the hoisin sauce and cook those for a few minutes. Add the meat back in, and let it all cook together for a few more minutes.
I serve this with Jasmine rice, and there's always enough for lunch the next day.
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