Stir-fry at home is fun, easy, healthy (depending on what you put in it), and fast. But very few of us have the kind of stovetop that really gets hot enough. This recipes uses our Noga N17 blend to add sweetness and aromatics, and is cooked in two skillets at once, giving crispy and fresh results every time. This version has beef, but it's hardly the star of the show, and it's easy to make it vegetarian or vegan with simple substitutions.

Noga Stir Fry

Author
Christian Leue
Servings
3-4
Category
Dinner

Ingredients

  • 1/2-3/4 pound thinly sliced beef (I prefer ribeye)
  • A 1-inch piece of ginger, peeled and grated
  • 2 tsp Noga N17
  • 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

Directions

  1. 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.
  2. 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).
  3. Heat two large skillets over high heat and get a large bowl ready.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Great with rice or on its own.

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