A wok with meat and vegetables on it.

Easy Beef Stir-Fry

24/03/2021 | By Cowboy Kent Rollins

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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.

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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.

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Kent Rollins Beef Stir Fry

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.

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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.

Don't forget to subscribe to our YouTube channel. See y'all next week, same time, same place.

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Easy Beef Stir Fry - Cowboy Kent Rollins

Servings 4 to 6 servings
Prep Time 30 Minutes
Total Time 45 Minutes
Author Cowboy Kent Rollins

Ingredients

  • 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)

Instructions

  1. 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.

  2. Stir in the egg, 2 tablespoons cornstarch and 2 tablespoons olive oil. Cover and let rest for at least 30 minutes.

  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove from the wok and serve over rice.
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