Howdy and a good day to all of you from beautiful Oklahoma! We are ready to wok and roll with some tasty beef stir-fry. It is oh so simple and easy to make, and you are going to love it. This recipe is amazing, and it makes the best beef stir-fry I have ever had.
Introducing Bright Cellars – 50% off Your First Box!
Before we start to cook, though, I want to introduce y’all to Bright Cellars, a company who partnered up with us to bring you this recipe.
My heart doctor told me I should have a glass of wine a day… I also love cooking with it and my friends at Bright Cellars will send the wine right to my door.
They’re offering my friends and family a 50% discount on their own shipment of wine.
Get your 50% off HERE.
Each bottle of wine comes with a card that tells you how long to chill it, what to serve it with and where it comes from. These are a fantastic way for people who enjoy wine but don’t know where to start. Start by taking their quick quiz, and when you receive your box, impress your friends by serving this wine with some of the great cowboy food we cook here every week.
Marinate the Beef
TIP: The best type of beef for stir-fry is flank steak.
Start by trimming any fat off your beef. Flank steak is usually pretty lean, and that’s going to help absorb all of those delicious flavors we are going to add to it. Once the beef is trimmed, mix it up with egg and soy sauce and corn starch. The corn starch is going to help bind it all together and the egg helps give it that glossy sheen that is beautiful.
TIP: Slice beef into equal sizes so they will cook evenly.
Chop the Veggies
Chop your carrots very small, as they’re the most dense and will take the longest to cook. Julienne the peppers – slice them long and thin – and slice the broccoli florets in half. Throw the carrots and broccoli into some boiling water to help get them good and tender.
Wok on the safe side
Next, throw the peppers and the beef into the wok all together. The wok I am using today was made by a friend of mine from Louisiana, from an old tandem disc. Do not go and use one of these yourself unless someone’s dulled the edges and made it food safe. I’m just looking out for you, here.
You can also use a large cast iron skillet, but if you’re looking for a wok there are a lot of options out there.
When the meat is cooked and the peppers are al dente, remove the meat and peppers from the wok. Don’t wipe it down. Toss the broccoli and carrots into the wok until all the water steams off and the carrots get blackened a little. Then, toss those back into the bowl. In a minute, we are going to marry all of this back together with a delicious, homemade stir-fry sauce.
Make the Sauce
There are so many flavors in this sauce, and we’re going to kick it up even more with some of our Bright Cellars wine. Get some thin sliced fresh ginger and four minced garlic cloves. Drizzle some olive oil into the pan and add some soy sauce, then some oyster sauce. Add that garlic and ginger and infuse all that flavor together. Now, stir fry the meat, vegetables and sauce together and add some red wine to kick up the flavor. Cook down just a minute to infuse the wine and soy and ginger flavors together. The reason stir-fry is so good is that you toss everything together and the flavors blend and create something hearty and unique and healthy at the same time.
TIP: Red wine will boost the flavors of the garlic and ginger.
Don’t forget the Bright Cellars 50% off offer HERE
That meat should be glistening, and the vegetables will be tender and will have soaked up so much of that rich flavor from the sauce. Serve over some rice or noodles and you will be eating well tonight. Your doctor will be happy that you ate the veggies and you can have a nice, heart-healthy glass of red wine from Bright Cellars, which compliments the meal real well.
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Easy Beef Stir Fry - Cowboy Kent Rollins
- 1 lb flank or skirt steak
- 2 tablespoons coarse ground black pepper
- ½ cup soy sauce divided
- 1 egg
- 4 tablespoons cornstarch divided
- 5 tablespoons olive oil divided
- 2 carrots thinly sliced
- 1 head of broccoli cut into pieces
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- ½ cup oyster sauce
- fresh ginger thinly sliced
- 4 garlic cloves thinly sliced
- ½ cup red wine
- 2 green onions chopped for garnish (optional)
- Trim any excess fat from the steak. Cut against the grain into about 1-inch pieces. Place the steak pieces in a mixing bowl and stir in the pepper and ¼ cup soy sauce.
Stir in the egg, 2 tablespoons cornstarch and 2 tablespoons olive oil. Cover and let rest for at least 30 minutes.
- Add the carrots and broccoli to a pot and cover with water. Bring to a light boil just until the vegetables are tender, about 5 to 10 minutes. Drain and set aside.
- Meanwhile, preheat a wok or large cast iron skillet over medium-high heat. Add 2 tablespoons olive oil, bell peppers and meat. Cook for about 3 to 4 minutes or until the meat has lightly browned and the peppers are al dente, stirring frequently. Remove the contents of the skillet and place in a warm skillet.
- Drain the broccoli and carrots well and add to the wok. Cook over medium-high heat until the broccoli just begins to brown, about 4 minutes, stirring frequently. Remove and place with the meat mixture.
- Return to the wok and add 1 tablespoon olive oil, oyster sauce, ¼ cup of soy sauce, ginger, and garlic, Cook for about 2 minutes, stirring frequently.
- Stir in the meat and veggie mixture until combined. Stir in the red wine and cook for about 2 to 3 minutes to allow the flavors to incorporate, stirring frequently.
- Remove from the wok and serve over rice.