What’s the Deal with Stir Fry?

I don’t stir fry often.  Before I made dinner last night, I would have said I don’t really know why.  After dinner was made, I remembered.  Stir frying is unbelievably messy.  Yikes!   The oil (and I didn’t think I used that much) splattered everywhere.  The stovetop, and the floor, required heavy duty cleanup after dinner.  (Thanks, Howard!)  I even tried using a splatter guard, but I couldn’t stir the food at the same time.  I can’t get over the mess.

Peppers-BeforeDespite the mess, dinner was smelled great while it was cooking and tasted just as good. 

After a week of eating most meals with a spoon (stew and soups), I was happy to eat with a fork (or chopsticks).  I’ve had this recipe in my recipe box for years.  The recipe is for Beef with Peppers, but this time what I really made was Peppers with Beef.  I used up the rest of the CSA peppers and a small Delmonico steak from the Codman Farm Meat CSA.  I don’t make this dish often, but when I do, I wonder why?  It tastes so good.  Maybe it’s the housekeeping involved in stir frying.

Peppers with Beef
(Serves 2)

  • 1/2 lb beef, cut beef across grain into thin slices, then cut into pieces 1-1/2″ x 1″
  • 4 green and/or red peppers, cut into thin strips, lengthwise
  • Oil

Beef Marinade

  • 2 Tbsp soy sauce
  • 1 Tbsp sake (rice wine)
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 1 Tbsp water

Minced Seasonings:

  • 1 Tbsp minced scallions
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp minced garlic

Oyster Sauce:

  • 3 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp sake (rice wine)
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 6 Tbsp water
  • 2 tsp cornstarch

Place pieces of meat in a bowl with Beef Marinade.  Toss to coat.  Let it sit while you cut up the peppers, mince the seasonings, and mix up the Oyster Sauce.

 Heat oil in a large skillet.  Add beef slices and fry, stirring constantly, until meat changes color.  (There will be extra marinade in the bowl.  Just cook the meat.)  Remove meat and drain.

Reheat skillet with 3 Tbsp oil.  Add minced seasonings and stir fry unitl fragrant, about 15 seconds.  Add peppers, and stir fry about 2 minutes, over high heat.  Add oyster sauce mixture and heat until thickened.  Add meat and toss to coat.  Serve over rice.

(You could add more meat and peppers to feed more people.)

Here’s the end result:

Peppers with Beef



Posted on 30 October 2009, in Winter CSA and tagged , . Bookmark the permalink. 5 Comments.

  1. Hi!

    I stir fry quite a bit, I don’t get oil all over. Are you using a full size wok? It spatters the stove a bit but not that badly. Do you cook the ingredients separately first then mix together when saucing?

    What is a CSA??? :)

    • I wasn’t using a wok, I was using a big, though deep, saute pan. I did cook the ingredients separately. It was like the oil exploded when I put the beef in the pan with the hot oil. It splattered the stove more than a bit and the floor and the backsplash and me (good thing I was wearing an apron). You’ll have to give me a demonstration. :)

      CSA stands for Community Supported Agriculture. Follow the link for lengthy explanation, but basically, with a CSA, you buy a share in a farmer’s products. You pay up front, which helps the farmer with cash flow and guarantees a predictable amount of money even if the season isn’t good (weather, pests, etc. — this is nature after all). In return, you get a share of vegetables (in the case of Shared Harvest) or meat (in the case of Chestnut Farms). These are monthly, but we were in a summertime CSA that was weekly. You don’t get to choose what you get, so it make it fun to try all the different things. At the same time, you can eat food produced in the local area and help support a family farmer at the same time.

  2. Sounds like a capital idea. Goat huh?

    You have to get a wok. That’s your problem right there madam. Get that husband of yours to get one for your gift this year. Get a real steel one and season it. Then I’ll come over and show you!

    Unfortunately, until I replace my cooktop, I don’t have enough BTUs to do a good stir fry. The one I have my eyes on has a wok ring with 25,000 BTUs. It is a dream. I think about it fondly all the time.

  3. Yes it certainly does.

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