This evening I decided stir fry was on the menu, but what flavors would I fuse together to get those taste buds tingling? At first I thought about a lovely little curry number, then about making sweet and sour sauce. The curry seemed all too common for our household, & the sweet and sour just wasn't exactly what I was after. So I did what I always do and scanned my fridge and pantry to see just exactly what I had on hand and or needed to be used. I saw two sad little limes that were going to die soon if I didn't utilize them & I also wanted to ensure that my family got their vitamin C so we couldn't develop a rotten case of scurvy.
The above are two poorly taken photos of the ingredients needed to prepare this dish. To be honest my camera ran out of batteries & at the same time I was running out of day light, so I just had to go with what I had. Of course it wouldn't be an indecisive homemaker post unless something wasn't included in the photo of ingredients. In this case it's ketchup. Yes, ketchup. When I think Asian flavors I always try to include sweet, sour, salty, and in this case spicy all in one. So at the last minute I decided to add the ketchup for the sweet part.
First I started my rice. I always like to make a little extra so I can have a little lunchie for the next day. I measured out 2 cups of basmati rice and 4 cups of water. I brought it to a boil capped it, and turned it down to medium. Allow it to simmer until rice is fluffy. An indication of all the water is absorbed is when you will see little holes or gaps at the top of the pot of rice. When done cover and set aside.
Next is the beef and veg. While the rice is cooking add the following together into a bowl to marinate for a bit: about 7 & 1/2 ounces thinly sliced sirloin cut steak, 1 Tbs Siracha chili sauce, 1 Tbs vegetable oil, the zest of two smallish limes with the juice of one, 1/2 a Tbs powdered ginger, 2 Tbs's ketchup, 1 tsp minced garlic, 1 Tbs seasoned rice vinegar, and 1 Tbs soy sauce. I sadly didn't have fresh garlic or ginger but fresh is always best.
You will need 1 yellow or red bell pepper, 1/2 a yellow onion, 3 medium sized carrots peeled, and about 1 1/2 Cups thinly slice green cabbage.
Slice your vegetables so they are about the same width so they cook all at the same pace. Keep the cabbage separate from the other veg.
In a screeching hot wok or large saute pan with 2 Tbs of vegetable oil, you can now add the marinated beef. Ensuring the pan is hot hot hot, is a must. You are trying to sear the beef so that its tender, otherwise you might end up with a more chewy result in texture. Once the beef is just cooked through (taste a piece to ensure it's done and if you need to adjust seasonings,) remove from the pan and leave the seasoned oil and juices left over. Set the beef aside and cover. Return the pan to the stove and let it heat back up again before adding your veggies. Then place the carrot, onion, and bell pepper and saute just a bit because you want them to retain a bit of their crunch. Then add the cabbage, mix it in and deglaze the pan with just a bit of water. Stir for just a bit more and remove from the heat.
For plating you can use the cup that you measured out the rice with to make a little rice tower in the center of your plate. Scoop and press it in the measuring cup, and flip on to the plate. You may need to squeeze or tap the side of the cup a bit to loosen the rice. Then plate a scoop of the veggies in front of the rice tower with a little well in the middle. Place a good scoop of the beef in the well of the veg. Sprinkle with sesame seeds and viola! Your spicy lime & ginger beef stir fry is complete. Give this a try the next time you want something a little different, or if you're feeling a little indecisive.
List of Ingredients
- About 7.5 ounces of thinly sliced sirloin beef
- 1 Tbs siracha chili sauce
- 2 table spoons ketchup
- the zest of two smallish limes w/the juice of one
- 1 Tbs soy sauce
- 1 Tbs seasoned rice vinegar
- 1 tsp minced garlic
- 1/2 Tbs ginger
- 1 Tbs Vegetable oil
- 2 cups basmati rice
- Sesame seeds for garnishing
- 1 yellow bell pepper