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.