Diva Tasting: Asian Beef Stir Fry…

Asian Beef Stir Fry III


3 (1/2 Pound) New York Strip Steaks, Sliced Into Thin Strips

2 Tablespoons Cornstarch

3 Tablespoons Soy Sauce

2 Teaspoons White Sugar

4 Tablespoons Olive Oil

1 Medium Sweet Onion, Chopped

2 Cloves Garlic, Crushed

1 Tablespoon Oyster Sauce

Sea Salt And Pepper To Taste

1 Pound Snow Peas

1 Carrot, Sliced Thin

2 Stalks Celery, Sliced Thin

1 Red Bell Pepper, Seeded And Cut Into Chunks (Optional)

¼ Cup Oil For Deep Frying


Step 1 Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.

Step 2 Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.

Step 3 Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot. Serve with rice and beverage. Serves 4-6


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