Inject some grilled beef goodness in to your stir fry
In the depths of winter, you’re excused for buying a prepackaged frozen stir-fry dinner. You want a relatively healthy meal on the quick and you could pick far, far worse options. But in the summer? Dude, come on.
Not only is most produce at its freshest, crispest, most-flavorful right now, you’re missing out on a quick way to upgrade your stir-fry: grilling your protein. Oftentimes, stir-fried beef, chicken, pork, or shrimp can fade into the background of the dish, tasting much like whatever other ingredients you’ve thrown into the wok. By marinating your protein and charring it over fire you’re adding an injection of extra-meaty flavor into dinner.
Or lunch leftover the next day. Or, hell, heated up and served with eggs with breakfast. This recipe is that good and definitely worth the extra effort of scrubbing your grill grates. Because, after all, there’s not much summer left before it’s back to the stuff in the freezer bags ...
Simple garlic beef stir-fry
Recipe by Chad Newton, culinary director of Asian Box in Palo Alto, California
What you’ll need:
1 cup fish sauce
1 cup brown sugar
3 garlic cloves
1 shallot
1 small Thai chili
2 Tbsp chopped lemongrass
2 Tbsp peeled and chopped ginger
1 tsp freshly ground black pepper
½ cup canola oil, plus 1 Tbsp
1 lb flank steak cut into 1-inch strips
½ medium yellow onion, sliced thin
4 large carrots, cut into matchsticks
1 cup broccoli florets
2 Tbsp water
How to make it:
1. In a food processor or blender add the fish sauce, brown sugar, garlic, shallot, Thai chili, lemongrass, chopped ginger, black pepper, and canola oil. Puree until the marinade comes together, but not so much that it reaches a sauce-like consistency.
2. Marinate the beef with ½ cup of the marinade for a minimum of 15 minutes or as long as an hour. Reserve the remaining marinade in the fridge.
3. Preheat your grill to direct, high heat or heat coals until white and hot. Sear the meat until a dark brown crust develops on all sides, 8 to 10 minutes total. Remove the beef from the grill and allow to rest.
4. Heat 1 Tbsp of canola oil in a wok placed over medium-high heat. Add the onions, carrots, and broccoli.
Stir-fry until the onions just begin to turn translucent, about 1 minute. Add the water and 2 Tbsp of the reserved marinade. Continue to cook the vegetables, stirring frequently, until well glazed, about 5 minutes. Serve the beef with the vegetable mixture and cooked brown or jasmine rice, if desired. Makes 4 servings.
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