Beef & Vegetable Stir-fry

Earlier this year Jamie Oliver hosted a show on ABC called Jamie Oliver’s Food Revolution where he spent time in Huntington, West Virginia (apparently one of the unhealthiest communities in the US) and tried to get them to eat better and cook fresh, whole foods at home.

Much of the show involved Oliver trying to get schools to provide better lunches and it was eye-opening to see all of the obstacles that something as good-intentioned as that turned out to be.

When he wasn’t at the schools he was trying to get people to eat healthier at home by doing cooking demonstrations that would show how easy, fun and healthy home cooking could be. One of his go-to dishes was stir-fry. It did indeed look quite tasty and simple so we couldn’t resist trying it ourselves.

There are a few different Jamie Oliver beef stir-fry recipes floating around on the internet but none of them were exactly what we wanted to make so we kind of combined elements from them to create something a little different. The result is a beef and vegetable stir fry served over fried rice.

Beef & Vegetable Stir-Fry
adapted from a couple of Jamie Oliver recipes
serves 4

2 cups cooked long-grain rice
3 tablespoons peanut oil
12 ounces steak, thinly sliced
2 garlic cloves, peeled and finely sliced
Thumb-sized piece of fresh ginger, peeled and finely sliced
1 large fresh red chili, finely sliced
8 ounces bean sprouts
2 tablespoons soy sauce
2 tablespoons sesame oil
2 limes
1 large red pepper, deseeded and finely sliced
1 handful snow peas
6 scallions, trimmed and diced
1 bunch fresh cilantro, leaves picked and roughly chopped
2 eggs

1. Cook the rice according to the package instructions. If possible make your rice ahead of time and store in the refrigerator. If you don’t have time for that then at least let it cool down on a cookie sheet in the refrigerator.

2. Trim excess fat from your steak and slice the meat into thin strips. Peel and finely slice the ginger and garlic. Finely slice the chili. Cut off the ends off scallions and dice. Pick the cilantro leaves and put to one side. Combine the ginger, garlic, chili, scallions, red pepper and steak strips in a large bowl. Add the sesame oil and mix everything together by hand.

3. Preheat wok or large frying pan on high heat until very hot. Add 2 tablespoons peanut oil and swirl to coat. Add all your chopped ingredients. Shake the pan to mix everything around quickly. Stir-fry for 2 minutes—keep everything moving so it doesn’t burn. Add the bean sprouts, red peppers, snow peas, 1 tablespoon soy sauce, 2 tablespoons sesame oil and the juice of 1/2 lime and cook for another 30 seconds, continuously tossing. Taste and season with black pepper.

4. Remove pan from the heat, transfer everything to a bowl and cover with aluminum foil. Carefully wipe the hot pan out with some paper towels and put it back on the heat. Add 1 tablespoon peanut oil and swirl it around. Crack your eggs into the pan and combine with 1 tablespoon soy sauce. The eggs will cook very quickly, so keep stirring. Once they’re scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan every once in a while. Keep mixing for a few minutes until the rice is steaming hot. Season with soy sauce to taste.

5. Divide the rice between four bowls or plates. Spoon over the meat and vegetables and sprinkle over the cilantro leaves. Serve with wedges of lime.

That’s it. Pretty simple. Do it.

Your cooking buddy,

Kendall’s Notes:
– The recipe above is slightly different than what we made. Since we were combining a few recipes there was some guess-work involved and I think we added a little too much lime juice and soy sauce so I adjusted the amounts above to reflect that. Both of those can be adjusted to taste when you make it yourself.

– Make sure you have everything cut up and ready to go before you start cooking—things move fast so be prepared!

– You can take these basic principles and stir fry whatever leftover meat or vegetables you have in the kitchen—once you have the sauces, oils and rice stocked in your kitchen it becomes an great throw-together whatever we have on hand cooking technique.

Mandy’s Notes:
– We rarely cook beef at home and I rarely order it in my Asian food because it just seems too heavy to me (and it is usually too tough.) Kendall convinced me that this would be a great recipe to try and I am very glad we did. It was a lot of fun to make fried rice and overall it was very refreshing and light, due to the use of lime juice. I also loved the unique taste of the sesame oil, which should not be substituted if the classic stir-fry taste is desired.


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