I have a confession to make. I love stir-fries. But I must say that when I eliminated rice from my diet I stopped making them at home. There just didn't seem to be much point. What would catch all of the fabulous sauces? What would give it that amazing chewy texture? But then, I discovered cauli-rice!
I was so excited! Here was something that I could eat with my stir-fries! Life was good. Except, and here comes another confession, I didn't like it. At all. I don't like cauliflower, you see. Even mashed, riced, grilled, steamed, and seasoned. It didn't matter how I ate it. I hated it. Hate's a strong word but it applies here. So away went my beloved stir-fries. Again.
What's that, you say? I could just make a big bowl of stir-fried meat and veg and chow down on that? Sure I could, and did a few times. But it wasn't until B suggested placing the stir-fry over shredded iceberg lettuce that stir-fries made it back into our regular rotation. Something about the texture of the lightly crunchy lettuce with the meats and other veggies really appealed to me. Though, be warned, that lettuce doesn't work well with a really saucy stir-fry. It gets all soggy and weird. So save it for a drier stir-fry like the one I have for you today. It really goes great with this. Though, if you're a lover of cauli-rice more power to you! I'm sure that would go great with this dish.
As usual, some recipe notes:
- Use a wok if you can. We use this one but any steel wok would work well. You can do this recipe in a skillet if that's all you have. But the wok gets super hot, which is what you need to get a good sear on the beef.
- Cut your veggies and beef to approximately the same size. They'll be easier to eat that way will cook up evenly at the same time.
- Get your wok blazing hot before you begin cooking. Otherwise, the ingredients will just steam and not sear properly. Use peanut oil or another oil with a high smoke point to avoid smoking up the kitchen.
Now on to the recipe!
Adapted from Stir-Frying To The Sky's Edge
- 1 pound flank steak
- 2 cups carrots, julienned
- 1 cup celery, julienned
- 3 small dried red chilies, stems removed
- 2 tablespoons Coconut Aminos
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2 teaspoons sesame oil
- 2 scallions, chopped
- salt and pepper
- 3 tablespoons peanut oil
- Slice the flank steak into 2-inch long matchsticks by cutting the steak with the grain into strips 2 inches wide. Then slice each strip across the grain into 1/4 inch slices. Then slice those pieces in half.
- Heat a flat-bottomed wok over high heat until a bead of water vaporizes within 2 seconds of contact with the pan. Add 1 tablespoon of peanut oil to the pan followed by the carrots, celery, and chilies. Stir-fry these until they have absorbed all of the oil (about 1 minute) and are tender to your liking. Remove the veggies from the pan.
- Add the remaining 2 tablespoons of oil to the pan. Cook the beef in 2 or 3 batches depending on the size of your wok. Add the beef to the pan, spreading it in an even layer across the bottom of the pan. Cook it undisturbed for 1 minute to allow the meat to sear. Then continue to stir-fry the beef until all of the moisture has released and has evaporated from the meat and it begins to sizzle. Then stir-fry the beef for 2 to 3 minutes more until the beef is well browned. Repeat with subsequent batches.
- Add all of the beef back to the wok and add the Coconut Aminos, ginger, and garlic. Stir-fry for 30 seconds. Then add back the veggies to the pan and stir-fry until well combined. About 1 minute more.
- Add the sesame oil and scallions and sprinkle with salt and pepper.
- Serve immediately over lettuce, cauli-rice, or anything else.
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