We just finished making beef stir fry for dinner. It was our first time to try this recipe and I'm glad we did. I picked this particular stir fry because it calls for broccoli, asparagus, peas and edamame instead of the usual peppers and onions which I don't care for.
This is my adapted version of Ellie Krieger's Emerald Stir Fry with Beef. As you can see, I simplified it quite a bit but it is just as good!
1/4 cup dry white wine (like Reisling)
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
extra virgin olive oil
8-10 ounces of beef, sliced into 1/4" thick strips
1 large bunch of broccoli, trimmed and cut into florets
1 bunch of asparagus, trimmed and sliced into approx. 2" pieces
1 cup frozen peas
1 cup frozen shelled edamame
salt, garlic salt and pepper to taste
Combine white wine, orange juice, soy sauce and water in a bowl and set aside. Add a couple of tablespoons of olive oil to a saute pan or wok and add the sliced steak. Cook to your preference, season with salt and pepper. Once cooked, put the steak on a plate to rest. Add another couple of tablespoons of olive oil to the same pan and add broccoli, asparagus, peas and edamame. Cook on medium-high heat for about 3 minutes, or until the vegatables are slightly softened. Season with garlic salt. Add the wine/juice/soy sauce/water mixture to the pan and cook for another 4 minutes, or until the vegetables are done. Add the steak back into the pan to heat it through and mix it in with the vegatables. Plate and serve.
In the future we will probably serve it over rice, which would make it even better.
The whole process takes about 30 minutes, including prepping the vegetables.