Stir-fry makes for a quick, satisfying meal—except for the part where you also have to get a pot of rice going to serve alongside. Our recommendation? Stop by the hot food bar at the grocery store or your local takeout place and pick up some cooked rice. The small convenience is worth the extra time and dishes in the kitchen.
Place 1 lb. sirloin steak on a cutting board and pat dry with paper towels. Slice meat crosswise as thinly as possible.
Transfer steak to a medium bowl and add 1 Tbsp. cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. vegetable oil. Toss with tongs until meat is evenly coated.
Prep the rest of your ingredients: Trim ends of 8 oz. snap peas and remove any strings; transfer to another medium bowl. Snap woody ends off of 1 bunch asparagus and discard. Cut asparagus crosswise into 1" pieces; transfer to bowl with snap peas. Trim both ends of 6 scallions and set aside 2 scallions for serving. Cut 4 remaining scallions crosswise into 1" pieces and add to bowl with asparagus and snap peas. Scrub 2" piece ginger under running water, then slice crosswise as thinly as possible; add to bowl with the other veg.
Combine 3 Tbsp. mirin, ¼ cup oyster sauce, 2 Tbsp. rice vinegar, and remaining 1 Tbsp. soy sauce in a glass measuring cup and stir with a spoon to incorporate.
Heat 2 Tbsp. vegetable oil in a large skillet, preferably stainless steel, over medium-high. When oil shimmers across surface of skillet, add vegetable mixture. Cook, shaking skillet often, just until asparagus are tender but still retain a hint of crunch, about 3 minutes. Return vegetables to original bowl.
Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add steak, arranging slices in a single layer. Cook, undisturbed, until juices start to pool on surface of meat and underside is browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat.
Immediately add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is fully cooked and sauce is thick and bubbling, 1–2 minutes more.
Remove from heat and let cool for a minute or two. Season stir-fry lightly with salt. Divide 2 cups cooked rice among plates. Spoon stir-fry over. Thinly slice reserved 2 scallions and scatter over.
Beef, Snap Pea, and Asparagus Stir-FryReviews SectionI make a lot of Chinese food and this one just didn’t live up to the mark. It was too vinegar-y and maybe a little to wine-y as well. We didn’t care for it, and wouldn’t make it again.alohalifeSan Diego CA06/05/20Delicious and easy to make!Super tasty! I've been looking for good recipes that can use cheaper cuts of meat, and this one was quick and delicious. I used asparagus, green beans, and mushrooms for the veggies because that's what I had in the fridge, and I suspect this recipe would work well with any veggies that can be quickly sautéed.Let me start with an emphatic 'YES I will make this again.' I was surprised how sweet it was when I was done, however, so I'll probably reduce the mirin and add a fresno or jalapeno next time. But the sauce it quick to come together, easy to riff by adding other veg, and it was a hit overall.AnonymousSaint Louis, MO02/20/19Easy to make, fast for me and completely delicious!jeff_patterson4076Ankeny, IA06/14/18HOLY SH*T this is the best stir-fry I’ve ever had! I added chili sauce for some heat and lemme tell ya— that ish was so damn good.AnonymousSan Diego06/11/18This is everything it claims to be. Easy, fast and incredibly good. TBS of Sambal Oelek in the sauce and holy crap, amazing.AnonymousRochester, NY05/31/18
I love easy dinners. Especially these days when the kids are eating here for every meal, always. By dinner time? I&rsquom kind of done feeding kids and the thought of trying to tackle anything fancy or time-consuming is a non-starter.
This was one of the easiest dinners, EVER, and all of the kids loved it.
Even the ones who usually turn their noses up at any kind of vegetable.
The Blackstone is the perfect tool for stir-fry, and especially stir-fry for a crowd. You can feed an army in a short amount of time. It gets blazing hot, and if you make the smart choice and get the big 36&Prime model you&rsquoll have room to cook all the things, all at once.
Where did yakisoba come from?
Yakisoba was thought to have been invented in China, but it became popular and well-known as easy-to-come-by street food in Japan.
After World War II when the food supply chain in Japan was in trouble, yakisoba was simple, had few ingredients, and was perfectly suited for cooking in the small street food stalls that primarily cooked on a teppan, which is an iron griddle. Sounds familiar, right?
That&rsquos also where the term teppanyaki comes from.
You&rsquoll often find people using teppanyaki and hibachi interchangeably. Even on this site, you&rsquoll see me refer to my fried rice as &ldquohibachi&rdquo fried rice. That&rsquos only so the people looking for the recipe can find it, on my part. A hibachi grill is much different than a teppan/griddle, and requires coals or live fire and a grated circular cooking surface. It is much more like a grill than a griddle, in that regard.
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Steak Yakisoba shopping list
The list is short, here, so no excuses! Get cooking!
- Iron Chef Sesame Garlic sauce (or comparable Teriyaki sauce)
- vegetables (I used asparagus, onions, sugar snap pea pods, and red bell peppers)
- yakisoba noodles (fresh, if you can find them!)
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Are yakisoba noodles the same as soba noodles?
No! Soba noodles are made from buckwheat, and have a much different color, texture, and flavor from yakisoba.
Yakisoba is made from wheat flour, and you can&rsquot really substitute other noodles in place of these. I&rsquove seen recipes online that call for spaghetti noodles in place of these, and while that might still make a decent dish &ndash at the end of the day it is going to be a lot different than using true yakisoba noodles.
Have a Cocktail with dinner!
Where to buy yakisoba noodles
I found my yakisoba noodles at my local fancy grocery store. It has a giant section of foods from other countries and regions, and a whole aisle full of various fresh Asian noodles.
It is my dream aisle, I know.
If you don&rsquot have a local fancy grocery store that sells fresh yakisoba noodles for you, you might have a hard time finding them dried. I couldn&rsquot, anywhere, that wasn&rsquot in a .50 quality instant-ramen type of kit. I&rsquod steer clear of those.
The most comparable dry noodle I could find was actually a dried, high-quality ramen noodle on Amazon. Not including it in the recipe since fresh yakisoba noodles are ideal, but if you are really in a pinch this is lightyears better than using spaghetti noodles.
Have nut allergies or love someone who does? Check out this great nut-free Beef and Broccoli recipe from The Nut-Free Wok!
How to make yakisoba on a gas griddle
Yakisoba is a popular dish that the gas griddle is perfect for. It gets hotter than your stove inside, so you can a more authentic wok-like experience right at home.
The process is really easy! For specifics, see the recipe card below, but here&rsquos the general overview.
- PREP everything first and have it within hand&rsquos reach.
- Preheat your griddle to medium-high heat.
- Lay down some oil. Stir fry your vegetables. Set aside.
- Lay down more oil. Stir fry your noodles on one side of the griddle and your steak on the other.
- Mix to combine. Toss the veggies into the mix, and pour the sauce over the top. Turn OFF the griddle and let the residual heat cook the rest of the dish.
- Stir and toss to combine.
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What can you serve with Blackstone Steak Teriyakisoba?
I have all the goods if you want to take this from a one-dish wonder to a full, Asian-inspired feast.
Submitted by: Barbara Dodson
Satisfies my love for Chinese food without the dreaded soy sauce.
1 tsp. apple cider vinegar
1 tbsp. extra virgin olive oil
In a small bowl, combine apple cider vinegar and honey. Season steak with Sea Salt. Heat a large skillet or wok over high heat with olive oil. Cook steak about 2 minutes undisturbed on one side. Flip and cook until cooked through about a minute or less. Transfer to a bowl.
Add asparagus, snap peas, mushrooms, garlic, and ginger to the skillet or wok. Cook, stirring constantly until vegetables are crisp tender - you may need to add a little water at this point. Add vinegar and honey mixture and cook about 15 seconds. Remove skillet from heat and stir in lemon juice, red pepper flakes, and fresh basil. Toss steak with vegetables serve with you favorite DSP approved rice or pasta. Lemon wedges/slices make a nice garnish, if desired.
Notes about this recipe+ View Larger photo: Heidi's Bridge
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
Learn how to make this Asparagus Beef Stir Fry as well as some general stir frying techniques to make your stir fries taste amazing.
Learning How to Cook in a Chinese Kitchen:
Before I could learn how to make asparagus beef stir fry, my mom took the time to teach me how to make a stir fry in general. One of my first Chinese cooking lessons from my mom is that there are no recipes, no measuring spoons, and everything is prepared by memory. If one learns some basic rules and techniques, one could make almost anything.
I was probably about 5 or 6 when I was tall enough to see what’s on the counter and my mom taught me how to marinate meat for stir fries. She had a small amount of sliced meat in a cereal bowl. Swirl the soy sauce two times around the bowl, a sprinkle or two of sugar, a sprinkle of salt, a dab of oyster sauce, and a small scoop of corn starch and mix.
As I grew taller (so I can see and reach around the stove better) and stronger (so I can safely handle the frying pan), I learned how to stir fry. Heat up the frying pan, add oil, add aromatics, add meat, stir fry until browned on all sides (80% cooked if beef or chicken, 95% cooked if pork), scoop the meat into a clean plate, add a tiny bit more oil and stir fry the veggies until the color brightens up and add the meat back in and stir fry until until the meat is cooked and hot again. Maybe add a sauce for additional flavor.
Asparagus with Chicken Stir Fry
Tips for Stir Fry Success:
- Cook too much at once or in a pan that’s too small and you will end up with a stir-braise. No need to look that up, it’s just my made up phrase for what happens when stir fry ingredients are too crowded, the juices run out and the food ends up being braised in their own juices. Don’t double recipes unless you cook with two pans on two burners or cook in batches.
- Cut the meat into even bite-size pieces so they will cook evenly. Cut the harder to cook veggies (carrots, green beans, etc.) into smaller pieces and add delicate, quick to cook vegetables later (spinach, celery, etc.).
- Always heat up your frying pan or wok. Otherwise, you won’t be able to sear the meat and the yummy juices will leak out and you’ll end up with a stir-braise.
- Make sure your pan or wok is a dry otherwise the oil will splatter on you, your stove top, your floor, your counter, etc.. Shake or spin dry your veggies.
- Some recipes direct you to clean out your frying pan or wok before stir frying vegetables. I think that is a tremendous loss of flavor. The additional time spent washing and reheating the pan will also slow you down.
- Oops, you ended up with a stir-braise? You can thicken up the sauce after you combine the meat and veggeis by adding 1 1/2 teaspoon of cornstarch mixed with 2 tablespoons of water. Stir the cornstarch mixture in and the sauce will thicken up nicely. Be sure to use cold water otherwise you’ll end up with lumps of cornstarch.
- Oops, you added your final cornstarch mixture and it immediately congealed into a shiny sauce glob? No problem, add a tablespoon or two of water, give it a stir, and the sauce will loosen up.
Asparagus Beef Stir Fry Recipe!
I started thinking about this post at the beginning of spring when asparagus first arrived in stores. In fact, I started on March 22, which is when I wrote a little post on how to buy and slice beef!
I was able to buy some super squeaky asparagus with compact heads this week, so it’s still not too late to share my recipe for Asparagus Beef Stir Fry. Asparagus Beef is so delicious over rice or noodles. You can enjoy the pure beef and asparagus flavors simply or with a touch of black bean sauce OR sesame oil.
You could also substitute chicken or pork instead of beef but I think chicken or pork will taste better with a little more flavor such as a flavorful cornstarch slurry at the end (1 1/2 teaspoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon water/chicken broth), black bean sauce, or sesame oil.
If you need help figuring out which stir fry ingredients to use, be sure to check out what’s in Nut Free Wok’s cupboard for more information.
Cutting the asparagus diagonally allows it to cook faster because it’s not as thick throughout and the pieces are easier to pick up with chopsticks and eat.
Asparagus Beef Stir Fry (30 Minute, One Pot Meal)
This Asparagus Beef Stir Fry recipe is super easy, healthy, a one pot meal and you can get it on the table in under 30 minutes! What’s not to love about that?!
This dish is especially perfect for a busy weeknight. I like to let the beef marinate in the fridge all day. And then when I get home, I can get a super easy, healthy meal on the table in 10 minutes flat! Love that!
And please have fun experimenting with the veggies to make this dish suite your tastes! I often substitute those frozen stir-fry bags that you get in the freezer section to make this dish even more super duper easy. Broccoli is a wonderful substitute, too! And I almost always add mushrooms because I just love mushrooms. If you eat rice, this Asparagus Beef Stir Fry is especially good on top of a bed of rice or cauliflower rice.
Enjoy this easy and healthy one pot diner recipe!
How Do I Cook The Sugar Snap Peas?
As directed on the recipe card, we like to grab those (super-easy!) fresh, steam-in-bag peas that are now so common in the produce section of most grocery stores.
You cook the peas right in their bag, for about 2 or 3 minutes in the microwave, and you can even start measuring the rest of the ingredients while they’re cooking. FAST. Just how I like it!
But, if you have gorgeous, fresh sugar snaps from your garden or the farm market, you could cook those up, too, any way you want. Steam them, stir fry them – whatever you prefer and have time to do.
An important note, though: for this recipe, I do recommend that you don’t overcook the peas. Just our personal preference, but my family definitely prefers the flavor and texture of the peas in this recipe if they’re still fairly crisp and sweet, instead of heading into that mushy stage where they taste like … well, like mushy, overcooked peas. This is a simple recipe that really lets the flavor of the peas shine, so cook time can make a notable difference in the final dish.
Once your peas are cooked, you toss them with the rest of the ingredients and – in a flash – they’re on the table! (They’ll be gone in a flash, too!)
Monday, October 15, 2018
Slow Cooker Curry with Buttercup Squash, Chicken, and Green Tomatoes
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Buttercup squash are kind of homely looking, aren't they? Compared to the smooth unblemished skin of a butternut, they end up looking like the barnacle-covered whales of the winter squash family. No matter what a buttercup squash looks like on the outside, on the inside it's a thing of beauty.
A buttercup squash has rich orange flesh that can be peeled and cubed or roasted whole and pureed. Use it like you would most of the winter squash family (exception: spaghetti squash). This recipe combines a buttercup squash with green tomatoes and chicken in a slow cooker curry.
Beef Asparagus Stir-fry: Recipe Instructions
In a small bowl, combine the sliced beef with 1 teaspoon oil, 1 teaspoon light soy sauce, and 1 teaspoon cornstarch. For more complete information on preparing beef, see Bill’s post on How to Slice and Velvet Beef for stir fries.
Wash your asparagus, and cut about an inch off the bottom ends, depending on how tender they are. You can also use a vegetable peeler to peel the bottom of each stalk. Slice into 2-inch pieces on an angle.
Next combine the salt, sugar, the rest of the light soy sauce (4 teaspoons), dark soy sauce, sesame oil, and chicken stock or water into a bowl.
Mix well and set aside. Have your Shaoxing wine measured out, garlic ready, and the cornstarch slurry mixed up before you begin cooking, because this is all going to happen very fast!
Heat your wok until smoking. Add a couple tablespoons of oil and swirl it around to coat your wok. Quickly spread the beef slices around the wok in an even layer. Let it sear for 15-30 seconds without stirring.
Then give it a quick stir to sear the other side. The meat should be browned and no sticking should happen if you got the wok hot enough! Take the meat out of the pan and set aside.
Keep the wok on high heat and add another tablespoon of oil into the wok. Stir in your garlic and asparagus. Stir for about 10 seconds and add the shaoxing wine around the rim of the wok.
Cover, leaving the heat on high. Let it cook for 20 to 30 seconds. Remove the cover. Add the beef back to the pan.
Everyone has their preferences on how to cook their veggies and for asparagus, I prefer mine ever so slightly crunchy but definitely not mushy so don’t overcook your asparagus.
For that matter, don’t over cook your beef either. Both of these key ingredients of this beef asparagus stir fry are best when cooked just until done.
Add the sauce mixture and a pinch of ground white pepper. Stir vigorously and let the liquid bubble up.
Stir up your cornstarch slurry to make sure the starch is dissolved and pour in about half of it. Stir for a few seconds. If the sauce is still thin, add more slurry. If it’s too thick, add a little water or stock. Plate and serve immediately over rice!
Beef Asparagus stir fry is the perfect one-pan over rice quick and easy dinner!
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