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1/2-3/4 pound thinly sliced beef (I prefer ribeye)
A 1-inch piece of ginger, peeled and grated
2 Tbsp mirin (Japanese sweet cooking sake)
2-3 Tbsp shoyu (Japanese soy sauce)
A big pinch of baking powder
Neutral oil for frying
1 small onion, peeled and thinly sliced
2-3 cups blanched broccoli (florets and peeled chopped stems)
2 cups seeded and sliced peppers (hot, sweet, red, green, up to you)
1 cup fresh snow peas/snap peas, or a mix
1 can water chestnuts, rinsed and sliced
3-4 cloves garlic, peeled and minced
Mix the beef with the ginger, Noga, mirin, shoyu, and baking powder and set aside for 20 minutes to marinate. The baking powder raises the pH slightly which yields more tender meat.
Regarding the broccoli. Make sure to peel and chop the stems, they are delicious and this is a perfect way to use them. And if you don't feel like blanching, toss the pieces with a bit of salt, then microwave in a covered container until tender-crisp (about 2 and a half minutes is when to check).
Heat two large skillets over high heat and get a large bowl ready.
Add a small splash of oil to each skillet and add the onions to one and the broccoli to the other. Cook, stirring frequently, until lightly browned in spots and fragrant. When the veggies are done remove them to the bowl.
Cook the peppers the same way, and cook the snap peas and water chestnuts together in the other skillet. Add the garlic to the peppers right before they are done, and stir frequently for about 30 seconds just to lightly cook it without burning.
Drain the marinade from the beef and reserve, then fry the beef, splitting it between the two skillets. Remove to the bowl with the rest of the vegetables.
Use your marinade to deglaze one skillet, then pour it into the other. Reduce be about 1/3, then add everything back to the skillet and toss until just warmed through.
Great with rice or on its own.
If you're gluten-free try tamari instead of shoyu. Most tamari are made from only soy beans and are wheat-free.
• This technique works with any finely cut vegetables or thin strips of meat, and you can easily add your favorites. Just make sure to blanch anything that's on the larger side or it will take too long to cook and steam instead of fry. You can really play with the flavors so long as you balance sweetness and salt.
• Tofu is a great substitute for the beef if you want something more hearty than just more vegetables (which is also excellent). Cut firm tofu into small slabs and marinate like you would the beef. You'll need to add a bit of oil when frying since it does not contain much fat and you may want to add a dash or two of MSG for richness.
Recipe and photo © Christian Leue
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