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May 22, 2009

Ginger Scented Beef Stir-Fry

Asian cuisine is one of my favorites and stir-fry’s are one of the reasons why. A stir-fry is very easy and quick to prepare, and versatile, too. I make stir-fry at least once a week and my family enjoys it quite a bit.

This recipe is pretty basic so feel free to use chicken or shrimp instead and add any vegetables you like. I usually serve it over rice but this time I used glass noodles. I’ve tried glass noodles before and loved them but up to this point my kitchen has been a virgin to them. They came out kind of gooey and sticky so I’m still not sure how to prepare them correctly; so if anyone has experience with glass noodles please fill me in.

For four servings, you will need:

2 tbs sesame oil

¾ lb shell or skirt steak

½ tsp cayenne pepper

½ tsp paprika

2 bell peppers the color of your choosing, julienned

1 large white onion, sliced

2 cloves of garlic, chopped

1/3 cup soy sauce

1 tsp freshly grated ginger


Heat the oil in a wok or high-sides skillet on high. Cut the steak into strips and place in skillet. Season lightly with salt and pepper and add the cayenne and paprika. Brown on all sides. After about 4 minutes, add the peppers and onion. Sauté for 3-4 minutes, stirring occasionally. Then add the garlic, soy sauce and ginger. Stir and cook another minute. Turn the heat off and taste for seasoning. Ta-da! Enjoy.


Dina S. said...

love this! i make it all the time too, i use special stir-fry sauce, its yumm.. and i think for glass noddles you might have to keep them in cold water before you cook them, but im not sure

Sasha said...

Well, I googled it and it said that I should soak them in hot water and then boil them for a minute.
I did that and they came out sticky. I'm starting to think that I should've just boiled them like any other noodle. Next time, I guess : )