Beef Stir Fry with Rice Noodles
While I did not grow up with Stir Fry, once I discovered it, rarely a week or so goes by that I don’t make use this technique to create a meal.
My husband, also a lover of Asian food in general, said this Beef Stir Fry was one of the best. Who am I to argue?
I have my own chop sticks at home (natch!) and vary the stir fry with vegetables on hand or shopped for, and or with meat, chicken or tofu. The sauce can be more or less spicy according to taste. Rice Noodles are a great accompanient and a change from rice. Feel free to use either.
"Don’t remember secrets. Don’t tell any secrets.” These words have been drummed into Nicki Reed from her childhood. Gloria Zachgo, author of Hush Girl, wrote, “Her journey was often painful and terrifying.”
As a retired principal, I encountered abused children. Through fear, threats and pain, they were forbidden to speak. Their abusers had engrained a culture of silence in them.
This novel is a psychological journey of an abused woman searching for her childhood reality.
Beef Stir Fry with Rice Noodles
1 pound beef, sliced into thin pieces
1 cup onions, sliced thinly
1 large carrot, sliced diagonally into thin slices
2 stalks celery, sliced diagonally into thin slices
2 cups broccoli florets, cut into thin segments
8 ounces snow peas
1/2 cup water
1 1/2 teaspoons cornstarch
1/2 teaspoon granulated bouillon
2 tablespoons soy sauce
1 teaspoon brown sugar
2 cloves garlic, minced
1 tablespoon rice wine or white wine
1 teaspoon sesame oil
1 teaspoon ginger, minced
Sesame or vegetable oil, as needed
8 ounces rice noodles
Mise en place or Prep: Cut beef into thin pieces. If desire, marinate in 2 tablespoons of a sweet liqueur such as amaretto or Drambuie. Refrigerate until needed. Do not mix cut-up vegetables. I usually place them in small bowls and then am able to stir fry each vegetable separately according to the time it needs.
Prepare sauce: Mix cold water and cornstarch in a measuring cup. Add granulated bouillon, soy sauce, brown sugar, garlic, wine, sesame oil and ginger. Stir and set aside.
Add 1 tablespoon oil to a wok or large frying pan over a high heat. Have a colander nestled in a bowl to receive the cooked vegetables. This drains excess oil from the vegetables. Place the onions in the wok and stir continuously until translucent. Remove from wok and place in colander. One at a time, add the vegetables, another tablespoon if necessary, stir fry separately carrots, celery, broccoli and snow peas, removing each after they become soft or al dente (to your taste) and placing them in the colander.
Remove beef from refrigerator. Add 1 tablespoon oil if needed and place beef in wok, stirring continuously until beef is cooked to your desired doneness. If there is too much beef to place all at one, place a little at a time until done. Remove beef as it is done and place in a separate bowl.
Drain any liquid in wok. Add sauce all at once and stir continuously until it thickens. Add beef back into sauce and stir to coat. Add all other vegetables in and stir gently together. Turn off heat.
Cook rice noodles according to package directions. Serve on side of Beef Stir Fry or mix together.
Add other veggies of choice: bok choy, mushrooms, eggplant, bell peppers or baby corn.
Keep it vegan: Omit beef, substitute 8 ounces of tofu and/or add 2 cups more vegetables, such as above.
Beefy: Substitute chicken for beef.
Add some heat: Add 1/4 to 1/2 teaspoon cayenne pepper to the sauce mix.
Gluten Free: Substitute potato starch for cornstarch.