Thursday, January 19, 2006


Everyone and their mother has a recipe for stir-fry hidden away in their arsenal of cookbooks. It is the quintessential weeknight quickie. At least in my opinion. So I figured, in order to fit in with everyone and they're mothers, I should admit that I too have a stir-fry recipe up my sleeve. The one thing that sets this one apart from the rest? The cute carrot ringlets, of course. That, and it's mighty tasty.
Beef Stir-Fry

2 Tbs. sesame oil
1 pound flank steak, cut into thin strips
2 tsp red pepper flakes
¼ cup soy sauce
1 tsp cornstarch
½ cup beef broth
¼ cup orange juice
4 cloves garlic, minced
½ cup shallots, diced
½ cup green onion, sliced
½ green bell pepper, julienne sliced
½ red bell pepper, julienne sliced
12 ounces fresh mushrooms, sliced
3 cups broccoli
Salt and pepper to taste
Fresh Ginger (optional)
Cashews (optional)
Sesame Seeds (optional)

  1. Mix soy sauce, red pepper, broth, juice, and cornstarch in a small bowl. Soak the beef slices in this marinade for 15 minutes.
  2. Heat the sesame oil in a skillet over medium heat, and cook garlic, onions, bell peppers, and mushrooms, for a few minutes, or until tender. Season with salt and pepper to taste.
  3. Add the beef to the veggies and cook for about 5 more minutes. Add marinade., cover and turn the heat down to simmer for about 15 minutes more.
  4. Serve the beef and vegetables, along with the skillet juices, over some rice noodles. Top with grated fresh ginger, cashews, and sesame seeds.

And if stir-fry isn't your thing, but carrot ringlets are..? Here's how to make them.


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