With all of us trying to be more heath conscious and running short on time at the end of the day; why not give Stir fry a try. Stir-fry’s cook in minutes while being packed with vegetables, nutrients and flavor. I also like how stir fry is a “cook what you have” meal and is a great way to clean out the crisper drawer. Beyond vegetables, the protein choices are endless as well. I used Axis sirloin that we had on hand but if walks, flies or swims you can make a stir fry with it
While in Texas filming content with the From Field to Table team we needed something quick for lunch between shoots. This recipe came from what was available to us in the kitchen and from start to finish took about 30 minutes. While I took this opportunity to use the new RecTeq Matador that was sent to us, you can use your favorite skillet at home. Though the meal came together fast, we were fueled for the rest of the day.
Recipe by Chef Lance Lewis
- Vegetables of your choice cut into thin strips. I like peppers, onions, carrot, bean sprouts and snow peas for example but feel free to use your favorite.
- 1 LB Axis Sirloin. Cut into thin strips. (works well with elk, bison, turkey or shrimp.
- 2 TBSP High temp cooking oil such as canola, avocado or grape seed
Stir Fry Sauce:
- 3TBSP Cornstarch
- 1 tsp Sambal Oelek or 2tsp Sriracha (add more if you want spicy)
- 1 tsp Fish Sauce
- ¼ cup Brown Sugar
- 3 cloves minced garlic
- ½ cup Soy Sauce
- ¼ cut Rice Vinegar
- 1 cup beef or chicken stock (I used venison stock)
- Combine all ingredients for sauce in large jar or container, cover and shake until well incorporated. Taste sauce and adjust flavors if needed.
- Slice all vegetables into thin strips
- Slice sirloin into thin strips
- Heat skillet until smoking hot
- Add cooking oil once hot
- When oil ripples and add vegetables.
- Allow to cook stirring frequently until you began to see them change color on the edges
- Once vegetables start to show color add sirloin to the pan. Try to push vegetables to one side of pan to allow sirloin to have better contact with the pan.
- Once sirloin starts to show caramelization, shake and add sauce. Start my adding a quarter of the sauce at a time.
- Allow sauce to reduce and thicken. If you want more sauce add another quarter of the sauce and allow to thicken. Continue until desired amount of sauce is thickened
- Once complete serve over rice or noodles
- Stir fry sauce can be made in advance and kept in the fridge for a week
- Stir fry happens fact so have everything cut and ready to go before warming the pan.
- Try not to overcrowd the pan. An overcrowded pan will steam vegetables and not sear