Will and I were recently gifted a beautiful Wok from one of my mom's best friends in advance of our wedding shower; which has been cancelled and rescheduled more than 3 times due to COVID-19. Fun times!! With so much ambiguity as to when we will actually be able to come together and have a shower with family and friends, we are so lucky to have such amazing friends and family who have supported us since we moved in together earlier this year! (Where there is a Wok, there is a way!!)
Will and I are obsessed with Asian flavors, so Stir Fry was our first priority to make, after we seasoned the Wok, of course!
Just a note: you do NOT need a Wok to make stir fry; you can achieve similar results from a regular skillet. However! Due to a Wok's shape and size, and even the thickness of its metal, makes quickly cooking vegetables and meat a cinch! I highly recommend buying a Wok for yourself, or gifting one to someone you love! Click my link below to get the exact Wok that we have and love!
We made this super easy Stir Fry with Top Sirloin! It's beautiful, colorful, healthy, and can be prepped and cooked in 20 minutes or less, though I highly recommend letting the beef marinate in the homemade marinade for at least 30 minutes in the refrigerator, or you can prep the marinade the day before you want to cook the Stir Fry, and let the meat marinate overnight in a bag or container for maximum flavor and juiciness!
Marinade:
2 Tsp. Corn Starch
1/2 Tsp. Baking Soda
2 Tbsp. Soy Sauce
1 Tbsp. Hoisin Sauce
1/2 Tsp. Toasted Sesame Oil
1/2 Tsp. Pepper
1/4 Tsp. Salt
2 Tsp. Minced Garlic
1.5 Tsp. Minced Fresh Ginger
Stir Fry Ingredients
1 lb. Top Sirloin cut into strips (against the grain)
1 Cup Broccoli Florets
1/2 Cup Onion, cut into 2-3 inch slices
1 Cup Sliced Mushrooms
1/2 Cup thinly sliced Carrots
1 Cup Sugar Snap Peas
1 Cup Pepper (Red/Green, or both, whatever you prefer!), in 2-3 inch slices
Pinch of Red Pepper Flakes
1 Tsp. Salt
1 Tsp. Black Pepper
2 Tsp. Olive Oil or Avocado Oil (For Cooking)
To Garnish:
1/2 Tbsp. Toasted Sesame Seeds
1-2 Tbsp. Chopped Scallions
Directions:
1. Prepare the marinade by mincing garlic and minced fresh ginger with Hoisin Sauce, Toasted Sesame Oil, Salt, Pepper, Soy Sauce Baking Soda and Corn Starch. Mix well in a gallon-sized plastic bag or glass container.
2. If you are using pre-cut meat, you can simply place the beef in the marinade and set in the refrigerator for at least 30 minutes, or overnight. If you are cutting your own slices of meat, thinly slice the meat against the grain to ensure maximum juiciness, and minimal toughness.
3. While the meat is marinating, prepare your veggies by washing them well. Slice your mushrooms, prepare your broccoli florets by removing the stem and breaking them apart into bite-sized stalks, cut your onion into slices, and slice up your peppers. You should thinly slice your carrots since they will take too long to cook if you slice them too large; I recommend using a vegetable peeler to very thinly slice the carrot. You could also use a mandolin slicer as well.
4. Start cooking by adding 2 Tsp. Olive Oil or Avocado Oil to the Wok, and heat it for 2-3 minutes on Medium-High heat.
5. Once the Wok is totally heated, add the beef to the Wok. Spread the slices out and cook on one side without touching for 2-3 minutes. This will ensure the meat gets nice and browned on that side to seal in the juiciness of the cut.
6. After browning, flip the meat over and cook for another 30-40 seconds. The meat cooks very fast, and you don't want to overcook it; otherwise it will get tough.
7. After finishing cooking the meat, remove it from the Wok and place it into a bowl and cover it with foil.
8. All the mushrooms and onions to the Wok. These are the vegetables with the highest water content, and we want to reduce the water content first before adding the other vegetables. Cook in the remaining juice from the steak until mushrooms and reduced in size and onions are browning and becoming clear.
9. Add the carrot slices, sugar snap peas, pepper slices and broccoli, and add Pepper Flakes and Salt and Pepper to taste.
10. Use a wooden spoon to push the vegetables around to cook them evenly. If you have great Wok skills, you can feel free to flip the veggies around in the pan without an instrument. You can even let the veggies sit for a minute or two without stirring to let them get crisp from the high heat of the Wok.
11. Once the broccoli is softened, add the steak back into the Stir Fry and top with Toasted Sesame Seeds and Chopped scallions.
If you try this amazing Beef Stir Fry recipe, tag me on Instagram and show me in your stories or your feed! @The_Yes_Chef
Outside of the kitchen I'm a Manager at Amazon! I'm also an avid Amazon shopper and prime member. For me, shopping on Amazon feels like a hobby, especially when it comes to kitchen gear! Click on my Kitchen and Dining link below for a quick look into some awesome and handy kitchen tools, or shop my personal collection of tools and appliances in my website shop!
Some Tips from the Yes Chef Kitchen on How to Season a New Wok:
Seasoning a Wok takes a couple hours, so be sure to give yourself some time to do that before you use a new Wok for the first time. Essentially you need to heat the entire Wok (after washing with soap and water and then drying) over a gas range until the entire inside of the Wok changes color. Then, use a paper towel to put a thin layer of oil over the Wok, and let the oil burn off over the range. After 10 minutes of the oil burning off, use a paper towel to rub the inside of the Wok. When wiping the Wok down, it will be removing the manufacturer's protective coating. Repeat the heating of the oil on the Wok until when you wipe the Wok down, it wipes clean instead of removing a black/brown residue. For my Wok, this took about
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