I make stir fry quite often. It’s cheap. It’s fairly easy. It’s a good way to incorporate vegetables into our diets. And if I make enough, I will have leftovers for lunch for the rest of the week.
Stir fry is also a great way to clean out the vegetable drawer in your refrigerator. It’s a meal that’s open to interpretation, meaning you can pretty much put whatever you want into it. On this particular night, I had just done a major grocery shopping trip – my first trip since Christmas. I had made sure to load up on fruits and veggies so The Husband and I could get back to a somewhat normal eating routine. That meant I had a plethora of vegetables to choose from for this dish.
You’ll notice in the directions, I instruct you to cut your beef against the grain. If you don’t know what that means, take a good look at the surface of your raw meat. You’ll notice the sinuous lines of the muscle tissue. You want to cut your meat perpendicular – or across those lines (aka the grain) – rather that parallel to the grain. This ensures your meat will be tender provided you don’t overcook it. That’s because it’s easier to tear individual muscle fibers apart rather that breaking it by stretching it along its length. If you cut your meat with the grain, it’s likely to be as chewy as a rubber tire.
If you don’t like any of the ingredients I have listed below, substitute it for something you do like. The real star of the show is the sauce. Instead of traditional Mirin, I used bourbon and tossed in a bit of Miso paste and a dash of chili garlic sauce for some heat. Like traditional teriyaki, this sauce is on the sweeter side and made a wonderful complement to the beef and sautéed vegetables.
This recipe was the editor’s choice pick in the 2013 “Stick a Fork in It” recipe competition sponsored by Splash Pad Mobile.
Beef Stir Fry with Miso Bourbon Teriyaki Sauce
- 2 tablespoons vegetable oil, divided
- 2 pounds round steak
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup dried shitake mushrooms
- ⅓ cup each, chopped fresh green beans, cauliflower, broccoli, and baby carrots
- 2 cloves garlic, minced
- ¼ cup bourbon
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon miso paste
- ½ teaspoon chili garlic paste
- 1 teaspoon cornstarch
- ⅓ cup grape tomatoes, halved
- Hot cooked white rice or noodles, optional
- Thinly slice beef against the grain into even sized strips.
- Place mushroom in a small bowl and cover them with boiling water. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat.
- Place beef in a large resealable plastic bag or mixing bowl. Combine flour, salt and pepper. Add mixture to the bag with the beef. Seal bag and shake until meat is evenly coated with the flour mixture.
- Once the skillet is hot, reduce the heat to medium. Spread beef in an even single layer on the bottom of the pan (you may have to do this in batches to avoid overcrowding). Cook until beef is browned on both sides, about 10-12 minutes. Remove beef from pan and set aside.
- Add remaining tablespoon of vegetable oil to the pan. Once hot, add the vegetables and the garlic.
- Drain the mushroom, reserving the liquid. Add the mushrooms to the pan. Add enough water to the mushroom liquid to make ⅓ cup. Pour liquid into the skillet, scraping any browned bits that have accumulated on the bottom of the pan. Cover the pan and let the vegetables steam until crisp-tender, about 7-10 minutes.
- In the meantime, combine the sauce ingredients. Once the vegetables are done, return the beef to the skillet and add the sauce. Bring the sauce to a boil and cook until it begins to thicken, about 5 minutes.
- Remove skillet from heat and stir in tomatoes.
- Serve over hot cooked rice or noodles.