Who doesn’t enjoy a good stir-fry?
One of the things I about Chinese food, aside from the fact that it’s delicious, is that it’s generally so doggone quick to make. Really the only time involved is the prep work – the chopping. The actual cooking takes less than 5 minutes because you’re cooking so fast at high temperature. And as for the prep chopping, that can be done way in advance and then all you have to do is throw the ingredients in the hot wok and dinner is on the table in 5 minutes.
Another thing I like about stir-fries are their versatility. They’re not only a great way to get in your daily veggie intake, they’re also a great way to use up extra veggies that are laying around. In today’s dish I used what I happened to have on hand. Do you have any zucchini or bell peppers on hand? Throw em’ in there! Heck, a good stir-fry even makes eggplant taste good! And if you prefer chicken or pork, use that instead. See how versatile this is?
So here’s a super tasty stir-fry that literally takes less than 5 minutes to cook and you can add or omit whatever veggies you like. It’s the perfect meal for a busy weekday or any day that you want to enjoy some good Chinese.
Let’s get started!
Combine the sauce ingredients in a small bowl and set aside. Note: If paleo, substitute Coconut Aminos for the soy sauce.
Slice the meat and veggies, ginger and garlic. Get everything ready in advance because you’ll be adding them to the wok/frying pan very quickly.
Heat the wok (I use and like my wok from Oxo) over high until very hot and add the oil. Be sure to use high-temperature cooking oil, one that has a high smoke point. I use and recommend avocado oil. You can buy it online HERE or at Costco (the best deal I’ve found).
Once hot, add the beef and stir to sear all sides, about 1-2 minutes.
Add the carrots, garlic and ginger and fry for another minute.
Add the snow peas, mushrooms and bean sprouts and fry for another minute. You want the veggies to retain some “crunch” so don’t over-cook.
Add the sauce and stir to coat. Simmer for one minute then remove from heat.
Serve immediately with steamed rice.
- 1 pound lean beef, cut against the grain into thin strips
- 2 tablespoons high heat cooking oil (I recommend avocado oil as a healthy, high smoke point oil, also available at Costco)
- 2 teaspoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 1 large carrots, thinly sliced at a diagonal
- 2 cups snow peas, ends trimmed
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- For the Sauce:
- ¼ cup soy sauce (paleo: use coconut aminos)
- ¼ cup water
- ¼ cup packed brown sugar
- 2 tablespoons hoisin sauce (paleo: omit) or make your own
- 2 teaspoons toasted sesame oil
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- Combine the sauce ingredients in a small bowl, stirring until the sugar and cornstarch is dissolved. Set aside.
- Heat the wok over high heat and add the oil. Once very hot, working quickly add the beef and fry, searing all sides, for 1-2 minutes. Add the carrots, garlic and ginger and fry for another minute. Add the remaining vegetables and fry for another minutes. Do not over-cook, you want the vegetables to retain some "crunch." Stir in the sauce and simmer for 1 minute then remove from heat.
- Serve immediately with steamed rice.