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Perfect Kosher Beef And Vegetable Stir Fry

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Meat (Fleishig)

A beef and vegetable stir-fry is faster than takeout. Thin strips of beef are marinated in soy sauce and cornstarch, seared over high heat, and tossed with peppers, snap peas, carrots and scallions in a savory sauce of soy sauce, rice wine, brown sugar and sesame oil.

High Heat and Timing

Get the pan very hot before anything goes in, and don’t crowd it; cook the beef in batches so it sears rather than steams, then set it aside while you cook the vegetables. The cornstarch marinade (a technique called velveting) keeps the beef tender and helps the sauce cling. Slice the beef thinly against the grain.

Kosher Notes

This is a meat (fleishig) recipe. Flanken and minute steak are common kosher cuts that work well sliced thin. Rice wine and sherry both need a hechsher, since many aren’t kosher; a kosher dry white wine works as a substitute. Use certified soy sauce and sesame oil.

Variations

Broccoli, snow peas or mushrooms all work in place of the vegetables listed. Serve over rice. Leftovers keep for 2 to 3 days.

Perfect Kosher Beef And Vegetable Stir Fry
This quick kosher beef stir fry delivers restaurant-quality flavors in just 20 minutes using simple marinade techniques and high-heat cooking for perfectly tender meat and crisp vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired, Chinese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the beef marinade
  • 1 pound flanken or minute steak sliced against the grain into thin strips
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
For the stir fry
  • 2 tablespoons vegetable oil divided
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 large red bell pepper sliced into strips
  • 1 large yellow bell pepper sliced into strips
  • 6 ounces snap peas trimmed
  • 2 medium carrots sliced diagonally
  • 4 scallions sliced, white and green parts separated
For the sauce
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional

What I use for this recipe

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Method
 

Prep and marinate
  1. In a medium bowl, combine the beef strips with soy sauce, cornstarch, sugar, and 1 tablespoon oil. Mix well and let marinate for 10 minutes while you prep the vegetables.
  2. Whisk together all sauce ingredients in a small bowl and set aside.
  3. Heat your wok or large skillet over high heat until it's smoking hot.
Cook the stir fry
  1. Add 1 tablespoon oil to the hot pan. Add the marinated beef in a single layer and let it sear for 1-2 minutes without stirring. Stir-fry for another minute until just cooked through. Transfer beef to a plate.
  2. Add remaining 1 tablespoon oil to the pan. Add garlic, ginger, and white parts of scallions. Stir-fry for 30 seconds until fragrant.
  3. Add carrots and stir-fry for 2 minutes. Add bell peppers and snap peas, stir-fry for 2-3 minutes until vegetables are crisp-tender.
  4. Return beef to the pan along with any accumulated juices. Pour in the sauce and toss everything together for 1 minute until the sauce coats everything and thickens slightly.
  5. Remove from heat and sprinkle with green parts of scallions. Serve immediately over rice or noodles.

Notes

The key to great stir fry is high heat and not overcrowding the pan. If you need to double the recipe, cook the beef and vegetables in batches. You can substitute the vegetables with broccoli, snow peas, or mushrooms based on what you have available. Leftover stir fry keeps in the refrigerator for 2-3 days and reheats well in the microwave.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 320
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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