Stir-fries are high excitement. If you ever want to feel like an Iron Chef, the stir-fry is your dish. Something about sloshing everything around in a hot wok makes me feel like a pro. You have to prep everything beforehand, cut the veggies into bite-size pieces, and know your order of operations.
Order of operations? Yes. You have to think ahead about which vegetables you’re using and how cooked you want them to be. For example, broccoli would go in early since it’s sturdy and needs more time, but something like bell peppers would go in near the end to retain their crunch. Due to my rampant case of spring fever, I went for the snow peas and green onions this time.
Another secret I discovered: If you want tender beef cooked just right, cook it whole first, slice it up, then add it to the vegetables at the end.
Beef Stir-fry with Snow Peas and Green Onions
1/4 cup wheat-free tamari
2 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 Tbsp. sesame seeds
1 Tbsp. grated ginger
2 lbs. beef or bison steak
kosher salt and fresh ground pepper, to taste
2 Tbsp. coconut oil (divided), or cooking fat of choice
8 oz. mushrooms, sliced
a couple handfuls snow peas, ends trimmed
2 bunches green onions, white and light green parts cut into 1-inch sections
1) Sprinkle both sides of steaks with S&P and set aside.
3) In large wok or skillet over medium-high heat, melt 1 Tbsp. coconut oil. Add steaks and cook until well-browned, about 4 minutes. Flip over, cook for another 4 minutes and remove steaks to a cutting board. Slice into bite-size strips.
4) Add remaining 1 Tbsp. oil to wok. Add carrots, cook for 2 minutes. Add mushrooms, cook until no dry spots remain on them, about 3 minutes. Add snow peas and green onions, cooking for 2 minutes more. Add sauce, and cook for another minute. Add steak pieces, along with any accumulated juices, to wok. Cook for one more minute to warm steak, then serve.