Give your charge card a break and still do Chinese with this super-quick, super- flavourful and super-easy supper. To keep it lean and provide good bang for your buck, look to the top sirloin as the best choice. I had two rib eyes left over from May’s food feature which I used up in this dinner. My new favourite rice is super-quick brown rice from Dainty Rice, so I served the stir fry on top of it. A few more vegetables such as baby bok choy or broccoli can easily be added in to stretch the beef to feed 6 with left-overs for tomorrow’s lunch.
Not-so-common ingredient: Ok, so chilli bean paste may not be in everyone’s fridge but it adds a really complex fermented flavour (which is definitely a good thing—believe me!). Look for it in the aisle with all the bottles of sauces in Asian grocery stores.
1 lb trimmed top sirloin
1 1/2 tbsp finely chopped garlic
1 1/2″ knob fresh ginger, grated finely
1 tbsp Chinese rice wine or sherry
1 tbsp regular soy sauce
1 tbsp dark soy sauce
5 stalks celery, cut on bias
2 carrots, peeled and cut into thin, 2 inch strips
1 onion, peeled, cut in half and sliced thinly
1 tbsp chilli bean paste
1 tbsp Hoisin sauce
3 tsp oil
Six Steps to the Table:
1 Cut sirloin into very thin slices across the grain of the meat.
2 Whisk together garlic, ginger, rice wine and both soy sauces in bowl. Toss meat slices in marinade and set aside while cutting remaining vegetables. Meat can be in marinade overnight if desired.
3 Heat 1 tsp oil in large wok over high heat. Cook 1/2 of the meat tossing frequently until nicely browned but not cooked through, about 2 minutes. Transfer to plate. Add second tsp oil and cook rest of meat.
4 Using last tsp of oil, stir-fry vegetable and onions over high heat 3 minutes. Add in bean paste and Hoisin sauce.
5 Add cooked meat and accumulated juices back into wok tossing to combine. Cover and let cook another 1-2 minutes. Sprinkle with sesame seeds, if desired.
6 Serve immediately over rice.
—LeeAnne, CF‘s food editor