Hello, it’s Elaina once again, your culinary guide from the heart of the Canadian prairies. Today, I’m excited to share a dish that is not just a favourite in my Winnipeg home, but also a true representation of our local cuisine with an international twist – my Asian-Style Beef and Vegetable Stir-Fry. This vibrant, flavourful dish, featuring succulent local beef and a medley of fresh vegetables, is a testament to the diversity and adaptability of prairie cooking.
Asian-Style Beef and Vegetable Stir-Fry Recipe
Asian-Style Beef & Vegetable Stir-Fry
Equipment
- 1 large wok
- 1 serving dish
Ingredients
- 1 lb. Sirloin beef cut into strips
- 2 tablespoons peanut oil
- 2 cloves garlic minced
- 2 shallots sliced thin
- 1 fresh ginger peeled and grated
- 3 tablespoons oyster sauce
- 1 medium carrot julienned
- 1 teaspoon sesame oil
- 1 head of Bok-choy leaves separated
- 1 small broccoli head chopped into small florets
- salt and black pepper to taste
Instructions
- Heat your peanut oil in a large wok over the medium heat. Stir-fry the shallots, ginger and garlic for about 1-minute or until aromatic.
- Add the beef strips and cook for several minutes or until browned, stirring often.
- Add the Bok-choy, broccoli, carrot, and oyster sauce. Cover with lid and cook for several minutes, stirring occasionally.
- Add your sesame oil to wok and stir. Season with salt and pepper, to taste.
- Transfer into a serving dish.
- Serve and Enjoy!
Video
About Asian-Style Beef and Vegetable Stir-Fry
This Asian-Style Beef and Vegetable Stir-Fry recipe holds a special place in my heart. It’s the kind of meal that brings a burst of colour and flavour to any dining table, whether it’s a weekday dinner, a casual weekend meal, or when you simply want a quick yet satisfying dish. It’s a celebration of our local beef, stir-fried with a variety of vegetables and seasoned with a blend of Asian spices, making it a delightful fusion dish in many Canadian homes.
Cooking Tips
So, what’s the secret behind my Asian-Style Beef and Vegetable Stir-Fry? First and foremost, it’s all about the beef. I recommend sourcing your beef from a local farm or butcher, where you can find the freshest cuts.
Next, let’s talk vegetables. The combination of different vegetables not only adds a burst of colour but also a variety of textures and flavours. Don’t be afraid to experiment with your favourite vegetables!
Lastly, the stir-frying process. Remember to preheat your wok or pan, cook in batches if necessary, and keep the ingredients moving to ensure even cooking and prevent burning.
Serving Suggestions
To complement your Asian-Style Beef and Vegetable Stir-Fry, consider pairing it with a side of steamed jasmine rice or brown rice cooked by best Japanese Rice cooker to soak up the savory sauce. For those looking to keep the meal low-carb, cauliflower rice would be an excellent alternative. You can also serve it alongside a simple miso soup to start, adding a comforting and traditional touch to the meal.
If you’re looking to add more dishes to create a full Asian-inspired feast, consider including gyoza (Japanese dumplings) as an appetizer. They can be pan-fried or steamed and are perfect for dipping into a soy or ponzu sauce. Additionally, a refreshing cucumber salad dressed with rice vinegar and sesame seeds would provide a crisp contrast to the rich flavors of the stir-fry.
For those who enjoy a bit of heat, wasabi or a spicy dipping sauce could be offered on the side for an extra kick. And to round out the meal, consider serving daifuku, a sweet Japanese mochi stuffed with red bean paste, for dessert. This will provide a sweet end to the meal and balance the savory main course.
Remember to adjust the serving suggestions based on dietary preferences and restrictions, ensuring that everyone at the table can enjoy the meal to its fullest.
Frequently Asked Questions
Here are some questions I often get about my Asian-Style Beef and Vegetable Stir-Fry:
- ‘Can I use other types of meat?’ Absolutely! This recipe works well with chicken, pork, or even tofu.
- ‘Can I add more vegetables?’ Of course! Feel free to add your favourite vegetables.
- ‘What if I don’t have a wok?’ A large frying pan will do just fine.
- ‘How long can I store the leftovers?’ They should be good for 2-3 days in the fridge.
- ‘Can this be made gluten-free?’ Yes, just ensure your soy sauce and other ingredients are gluten-free.
And there you have it – a peek into my kitchen with my vibrant Asian-Style Beef and Vegetable Stir-Fry. It’s not just a meal; it’s a celebration of our local beef and a nod to the diversity of prairie cooking. I hope this dish brings a touch of Winnipeg’s multicultural charm to your table, one delicious bite at a time. Happy cooking!
