Beef Stir Fry made with Otsquago Creek Shaved Steak
The majority of Americans, when theythink of Shaved Steak, think of Steak Sandwiches. In other parts of theworld, this thinly sliced beef is used in a variety of preparations. Trythis recipe for Stir Fry and see just how delicious Shaved Steak can be.
Equipment
- Wok or Large Skillet You will need a wok or a large skillet. Size is important, as a larger pan will better hold the heat - which is needed to execute this recipe.
Ingredients
- 1 Lb Package Otsquago Creek Shaved Steak Be sure to thoroughly thaw the Beef. After thawing, dry the meat and if needed, cut into smaller strips.
Marinade
- 3 Cloves Garlic Minced
- 1 Inch Fresh Ginger Rood Peeled and Minced
- ¼ Cup Soy Sauce
- 2 Tbls Rice Vinegar
- 1.5 Tbls Sesame Oil
- 1 Tbls Sugar
- Red Chili Flakes to Taste Optional
- 2 Tbls Toasted Sesame Seeds
- Corn Starch Optional
Stir Fry Veggies to go with the Shaved Steak
- 1 Medium Onion (or half a Large Onion) Sliced or Diced
- 1 Red Bell Pepper Sliced or Diced
- ½ Head Broccoli Cut into Florets and Lightly Blanched
Instructions
Assemble the Marinade and Marinate the Beef
- Combine Garlic, Ginger, Soy Sauce, Rice Vinegar, Sesame Oil, Sugar and Chili Flakes. Place marinade in a large ziplock, or in a container that will also hold 1 lb of Shaved Steak.
- Add Shaved Steak to the Marinade. Marinate for at least one hour and up to 6 hours.
Prepare other Stir Fry Ingredients
- While the beef is marinating, prepare the onion, bell pepper, and broccoli.
Cooking the Stir Fry
- Remove the Beef from the marinade using tongs. Do your best to get as much marinade as possible off of the meat before searing the Beef. Set Beef aside once removed from themarinade. Also set aside the marinade.
- Have all the veggies prepped and ready to go.
- Heat the Skillet or Wok until it is piping hot. Add a small amount of cooking oil. Then sear the Beef in small batches. As you remove the first batch of Beef from the skillet/wok, set Beef aside and wait (if needed) for the skillet/wok to get hot enough for searing again before adding more Beef. Add additional cooking oil as needed. The goal is to crisp the outside of the beef, not “stew” the beef – which is why a hot wok or skillet is essential.
- After you have finished searing all of the Beef, get the skillet/wok hot again. Add more cooking oil if needed. Then add the onions on high heat until they start to get soft. Add the peppers and broccoli (or whatever veggies you are using) and sear everything on high heat.
- Once cooked, remove the veggies from the skillet/wok and set aside.
- Pour the marinade into the hot skillet/wok. You can now turn the skillet/wok down to medium. Whisk a small amount of corn starch into the marinade/sauce if you want to thicken it. This is OPTIONAL. The sauce will be fine without thickening.
- Once the sauce is simmering, add back in the seared Beef and seared veggies. Stir to coat Beef and veggies with sauce. Serve over noodles or rice. Garnish with toasted sesame seeds.
Notes
- You need a wok or a skillet that is large enough that it will stay hot while you prepare the stir fry. For searing, I find peanut oil or avocado oil to have the highest smoke temperatures.
- Other than the onion, you can substitute any veggies you want – carrot, cauliflower, bok choy, cabbage, etc. It depends on your tastes. Also the ratio of veggies to beef is dependent on your tastes.
