Hump Day Calls for Leftover Beef Stir-Fry

Leftovers: love it or hate it? Thankfully, at my house the kids are happy to have the same meal again. And this makes packing lunch a little easier.

Last night, I stir-fried beef with broccoli, carrots and baby corn for dinner. As usual, it was a hit with my son, C. But, for reasons that I can’t understand, S is not a fan of stir-fries. She’ll eat them, but likes to remind me, “It’s not my favorite.”  Yeah, well, this is one of my favorite stir-fries, and I do the cooking. So, there will be plenty of stir-fries in her future. She does, however, love baby corn.

In any case, she found it in her lunchbox today. On the bright side, stir-fries are easy to pack and hold up really well. I checked the Thermos when she got home, and pretty much everything was eaten except for some rice. Oh, yeah, S doesn’t really like rice either. Unless it’s rolled in seaweed. In which case, she loves it.

Here’s the adapted recipe from The Food of China. In the cookbook, it’s a crispy noodle dish with beef and snow peas, but I’ve changed it to a rice dish. Feel free to try it both ways, and use any fresh vegetables you have on hand.

Warning: this is really yummy!

Beef Stir-fry with Broccoli, Carrots and Baby Corn

3/4 lb. flank steak or top round  (cut against the grain into 1 1/2″ squares that are 1/8″ thick)

1 TB dark soy sauce (light is fine, too)

1/2 tsp sesame oil

2 tsp Shaoxing rice wine

1/2 tsp sugar

1 garlic clove, finely chopped

1 tsp cornstarch

2  cups broccoli florets

3/4 cup carrots, 1/4″ thick cut on the diagonal

1 can baby corn, cut up

2 TB vegetable oil

Sauce

1 TB finely chopped ginger

1 1/4 cups chicken stock

3 TB oyster sauce

1 TB Shaoxing rice wine

1/2 tsp dark or light soy sauce

1 tsp sugar

1/2 tsp sesame oil

1 1/2 TB cornstarch (2 TB, if you want a thicker sauce)

Serves 4

Combine the beef, soy sauce, rice wine, sugar, garlic, cornstarch (1 tsp), and sesame oil (1/2 tsp), and toss lightly. Marinate in the fridge for at least 1 hour.

Blanch the broccoli in a pot of boiling water for 30 seconds. Drain and refresh immediately in cold water. Dry thoroughly.

Heat a wok over high heat, add 2 TB oil and heat until very hot. Drain the beef and stir-fry in batches for 1 minute, or until the beef changes color. Remove with a wire strainer or slotted spoon, and drain. Reserve the oil.

To make the sauce, mix all the sauce ingredients together except for the ginger and stir well, making sure the cornstarch is well combined.

Reheat the reserved oil over high heat until very hot and stir-fry the ginger for 10 seconds. Add the carrots, broccoli and baby corn, and cook for for 1 – 2 minutes. Pour in the sauce ingredients and simmer until thickened. Add the beef, toss to coat with the sauce, and serve over steamed rice.

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