This recipe for easy beef stir-fry is light and quick and full of vegetables, and will make you forget all about that take-out menu at suppertime!
I love making anything along the lines of this easy beef stir-fry, because the actual cooking goes so quickly, and before you know it you are sitting down to an amazingly flavorful dish full of deliciousness that (with all due respect to our favorite take-out joint) is full of good and good for you ingredients.
This particular one mixes up beef, a little pasta and some veggies with a light and flavorful sauce that is sure to have them asking for seconds (and I highly recommend doubling this recipe because the leftovers? OH YES.) Ready for some stir-fry deliciousness? Let’s make it!
One of the things I love about this recipe is that it involves bok choy.
Bok choy is a kind of cabbage that has a light and flavorful taste that is perfect for stir-fries. If you can’t find bok choy in your parts you can use the same amount of Napa cabbage, but if your market does have bok choy, I promise you are going to love it.
Meanwhile, as with all dishes that cook up super-fast, you are going to want to line up all your ingredients ahead of time so you can just toss them into your skillet when you need them. This is called mise-en-place, which basically means you are beautifully organized, kitchen-wise. I tend to do this with everything I am making – I get out the ingredients, measure out the amounts I need, and then line them up in a nice row according to the order in which I need them. I know, Type A to the max, but I promise that with a stir-fry where everything happens all at once, you will be happy you did the mise-en-place thing.
Meanwhile back at the easy beef stir-fry, trust me when I say this is going to make you all kinds of happy when you get that craving for a delectable bowl of noodles and beef and veggies. Give it a try and see if it doesn’t make you forget that take-out phone number!Print
- 8 ounces linguine or udon noodles
- 2 tablespoons sherry
- 1 teaspoon cornstarch
- 8 ounces flank steak, cut into strips
- 1/4 cup soy sauce
- 1 teaspoon sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced fresh ginger (or 1 teaspoon dried)
- 2 cups bok choy, chopped
- 2 scallions, sliced
- Cook pasta according to package directions. Drain, rinse and set aside.
- Combine sherry and cornstarch until mixed. Add the steak slices and toss until coated.
- Combine soy sauce and sugar and set aside,
- Heat 1 tablespoon of the sesame oil in a large deep skillet over high heat. Add ginger and half the scallions and stir for a few seconds. Add steak and toss with tongs for about 2 minutes.
- Add bok choy and toss for another 2 minutes.
- Add pasta and soy sauce mixture and toss until everything is combined and heated through.
- Divide among plates, topping with remaining scallions and serve at once.