Better Than Take-Out

I love Chinese take-out just as much as the next person, but it gets a little expensive after a while. So I decided to make my own. I got all of my ingredients at Wegmans and I used my wok I got for my wedding shower (almost three years ago). The wok was actually the inspiration for this, because I felt so bad for not using it and it seemed to call me everytime I went into the pantry. So I got it out, oiled it up, and started cooking.

Here's what you need:

1 lb. beef sirloin strips, 3 tbsp water, 1 1/2 tbsp corn starch

1 diced red peper, stir fry veggies (onions, snow peas, baby corn, carrots, etc. I used a package Wegmans had ready so I didn't have to do the cutting and washing)

1 tbsp peeled and chopped garlic, 1 1/2 tbsp chopped fresh ginger root (this also comes in a paste and can be located in the aisle that contains the prechopped garlic)

1 tbsp veggie oil, 1/2 cup stir fry sauce (or 1/4 cup soy sauce)

Here's what you do:

1. Steam the veggies for 3 - 5 minutes until they're tender and bright. (I used a big boiling pot with a steamer basked. After the veggies were steamed, I removed the basket and then put a bag of rice into the boiling water now flavored with the veggies)



2. Place the beef in a small bowl with the water and the cornstarch. Coat the beef in the cornstarch.



3. Cover the pan with the oil and heat on high until it sizzles and smokes a little bit (you may want to wear an apron and open a window. I'm just saying.).


4. Stir fry the beef, ginger, and garlic for about 5 minutes (or about medium rare).


5. Add the veggies and stir fry for another minute or two (or until your meat is cooked to your liking).


6. Add the stir fry sauce and stir until headed through.

I served with cooked brown rice.

Enjoy!