It’s stir-fry night at the Couch residence. Once again I have been influenced by the media. Last week’s Jamie Oliver’s Revolution featured his attempt to teach 1000 residents of Huntington, West Virginia to make a beef stir fry, and after watching person after person make and eat this, I decided to explore my own stir-fry recipes. I am not always a fan of Sandra Lee from food network, but this hoisin sauce recipe was delicious and simple to make. No more hoisin out of the jar!
Ingredients (serves 4)
Adapted from Sandra Lee (food network)
BBQ Beef Stir-Fry with Lo Mein Noodles
1 (1 1/2-pound) beef chuck (or sirloin) steak, sliced into thin strips
2 tablespoons canola oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 tablespoon freshly minced ginger root
1 tablespoon freshly minced garlic
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions
1/4 cup soy sauce
2 tablespoons tomato paste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon hot sauce
1/4 cup light brown sugar
2 tablespoons cider vinegar
1/8 teaspoon pepper
Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate. Cook lo mein noodles according to directions on box (approximately 3-4 minutes in boiling water)
To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Add the beef back to the skillet along with half of the hoisin sauce (you’ll want to start with 1/2 and then add according to taste preference), and toss to coat the beef. Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended.
Arrange the lo mein noodles on a serving platter and top with the beef stir-fry. Sprinkle a bit more hoisin sauce on the top of the dish.
Notes: The single best ingredient to add fresh to an Asian dish is the simplest – ginger. It is so easy to peel and grate, it stores well in your fridge or freezer, and it ads an entirely different dimension to the flavor when it is grated fresh rather than out of a jar. You’ll be surprised how often you will use it. I use it in everything from stir-fry’s to martinis.