|I’m not much for Chinese food, for a variety of reasons. I think it mostly stems from the time I worked as a newspaper reporter. Back then, part of my job was compiling and publishing health department reports of area eateries. Whether coincidence or not, most of the violations noted occurred at Chinese restaurants. I certainly don’t mean my individual observation to be an indictment of all Chinese food, but, admittedly, it colored my opinions.To overcome my somewhat irrational fear, I decided to learn to make a few Chinese dishes at home – and this is one of them. My wife (who has forgotten more about Chinese food than I’ll ever know) has declared this one a winner, so I hope you’ll give it a try.
To get all the veggies the right size, pulse them in a food processor. It’s easiest to do the stir-frying in a wok, but a large skillet with high curved sides works just as well. You can use regular white rice, but I use Jasmine rice to try to capture a more authentic flavor. This dish freezes exceptionally well. To change it a bit, you can omit the beef, and instead add in some tiny cooked shrimp. Yummy!
|2 lbs.||Sirloin steak|
|½ cup||Prepared teriyaki sauce|
|¼ cup||Peanut oil|
|3 cups||Cooked white rice|
|4 Tbs||Sesame oil|
|3 Tbs||Peanut oil|
|¾ cup||Frozen snow pea pods|
|¾ cup||Frozen baby carrots|
|3 Tbs||Soy sauce|
|1 tsp||Fresh grated ginger root|
|Several hours before making the recipe, cook rice according to package directions. Spread the rice evenly over a baking sheet, stirring through the rice several times in order to allow the rice to dry slightly.Slice the steak into very thin strips, toss in a bowl with teriyaki sauce and ¼ cup peanut oil (partially frozen meat slices much easier). Allow to marinate for 1-2 hours covered in the refrigerator.
In a wok or skillet, stir-fry the steak mixture until cooked; drain excess liquid off and set aside.
In a food processor, pulse to rough-chop pea pods, carrots, onion and garlic. Heat sesame oil and 3 tablespoons of peanut oil in wok and stir-fry vegetables until tender.
Whisk two eggs in a bowl, reduce wok heat and scramble eggs with vegetable mixture, stirring constantly.
Add rice, soy sauce and ginger, and stir-fry until mixture is thoroughly heated through and liquid is reduced. Add cooked steak and continue to stir until meat is heated through. Serve with additional soy sauce if desired.