Not that this world needs another stir fry recipe, but I’m bringing it to you anyways.
Sometimes it’s not the most original of ideas that needs highlighting, but the ones that are undoubtedly tasty and serve an important purpose: cleaning out the fridge before a vacation. In addition to rice bowls and kitchen sink salads, stir fries are one of my favorite ways to accomplish this last to-do before hitting the airport. A little hot canola oil, an assortment of chopped vegetables, some soy sauce and sesame seeds and a touch of Sriracha, and you’re usually sitting pretty. Meat if you got it, rice if your vegetables aren’t going to fill your bowl.
We’re heading to California tomorrow, and this week I was in major need of a meal that took the vegetable crisper and transformed it into dinner. Left over from the CSA basket was a big head of win choi, a couple turnips, some green garlic and scallions, and oops—a head of bok choy that was a week and a half old but after a quick rinse in ice cold water perked up to look like new.
While turnips may not be the most traditional item to throw into a wok, they pair perfectly with the other greens. The turnips themselves are a little bit spicy, and they add a nice crunch to the meal. As for win choi and bok choy, feel free to use them interchangeably here. I liked the combo of having both in the stir fry, but if you can’t find one or the other, no need to panic—I’m sure you were going to panic, glad I got that out there.
In addition to the vegetables, the meat in this recipe gets a quick sear and then is smothered in hoisin, a sticky-sweet sauce that rounds the stir fry out nicely.
I probably don’t need to tell you that you can serve it all over rice, but in an attempt to finish this all in two days, I opted to not fill up on carbs. The rice can stay until we return. We’re off to drink wine and eat everything in Sonoma, see ya when we get back!
- 3 tablespoons canola oil, divided
- 1¼ pound flat iron steak, thinly sliced
- 2 tablespoons hoisin sauce
- Kosher salt
- Freshly ground black pepper
- 2 green garlic stems, chopped
- 5 scallions, chopped
- 2 tablespoons ginger, grated
- 4 medium turnips, coarsely chopped
- 1 pound bok choy and/or win choi, stems and greens coarsely chopped, separated
- 3 tablespoons soy sauce
- 1 tablespoon Sriracha
- Sesame seeds
- In a large wok, heat 2 tablespoon of canola oil over high heat. Season beef with salt and pepper and and add to wok. Cook for 2-4 minutes, until meat has browned. Transfer meat to a large bowl and stir in hoisin sauce. Cover and set aside.
- Pour out extra liquid from wok. Lower heat to medium high, then add remaining canola oil to wok. Add in garlic, scallions, and ginger and cook until fragrant, about 30 seconds. Add in turnips, bok choy stems, and win choi stems. Cook until stems soften, about 5 minutes, then add in bok choy and win choi greens. Pour in soy sauce and Sriracha, then cook about 2-4 more minutes, until greens are wilted. Adjust salt to taste.
- Serve beef over vegetable mixture. Top with sesame seeds.
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writes 3barbados