This is a fantastic, healthy and quick meal to prepare. Make sure that your wok is preheated until it’s blistering hot – ensuring that the flavors are seared quickly. In a pinch you can use snow peas or even asparagus.
Most indoor ranges cannot put out enough heat for a proper stir-fry. I use my cast-iron Lodge wok on my 22″ outdoor Weber charcoal grill. It works great and eliminates the need for an expensive, high-BTU output propane burner.
1 pound beef sirloin or tenderloin, cut into 1/8″ strips, against the grain
1/4 cup soy sauce
Juice of 1/2 lemon
1 tsp. hot chili sambal paste
3 cloves mashed garlic
2 large heads broccoli, washed and trimmed
2 fresh large scallion, trimmed and cut into thirds, then julienned
1 red bell pepper, cored and thin sliced
2 carrots, peeled, cut into thirds and julienned
1 cup beef broth
2 tbs. soy sauce
1/4 cup cold water
2 tbs. corn starch
3 cloves garlic, minced
2 1-inch long pieces of fresh ginger, peeled and minced
1 tsp. sesame oil
2 cups cooked white rice
2 tbs. peanut oil
Prepare the beef marinade by trimming the beef and placing it in a ziplock storage bag. Combine 1/4 cup soy sauce, the juice of 1/2 lemon, 1 tsp. hot chili sambal paste and three cloves mashed garlic. Stir well to incorporate and add to the bag. Seal, shake it well and let sit in your fridge for at least two hours.
Prepare the vegetables and place in a bowl so you have them ready to go.
Mix the two tbs. corn starch and 1/4 cup cold water in a small dish and set aside.
Mix two tbs. soy sauce and the beef broth and set aside.
Mince the ginger and three cloves garlic and combine in a small serving dish
Everything should be brought up to room temperature before being placed in the wok. Ensure that your vegetables are patted dry. Wet vegetables will create soggy food.
Prepare an outdoor grill with enough charcoal for a very hot fire, using direct heat. The mound of charcoal should touch the bottom of the top rack when placed on the grill. Lightly wipe down the surface of the cast-iron wok with peanut oil and place on the grill when the coals are nearly white-hot. The wok will be hot enough when a drop of water vaporizes instantly.
Have a covered serving dish, two silicone spatulas, a meat tongs, oven mitts and a Chinese-style spider-strainer ready. This meal will be done in under four minutes. Have all other ingredients at the ready. Combine the corn starch mixture and the beef broth and stir one last time to incorporate.
OK, are you ready? Add the two tbs. peanut oil to the wok and swirl quickly to coat the surface. Immediately add the ginger/garlic and quickly stir-fry for about thirty seconds until just aromatic. Immediately add the beef using a tongs (marinade should be drained off.) Quickly stir-fry until no longer pink, but not thoroughly cooked. Remove the meat with a spider-strainer and set aside in the covered serving dish.
Add the vegetables and stir fry for about two minutes until just crisp-tender. This part is critical. If you cook them too long, they will be overdone and soggy when the beef is recombined in the next step.
Add the beef back to the wok, combine and add the sauce mixture. Heat until it thickens, about thirty seconds to one minute. Add the sesame oil and combine.
Remove the wok from the grill and transfer the stir-fry to a covered serving dish. Serve with steamed rice.