Beef and Vegetables in Garlic Sauce - Casa M Spice Co
★ Issue CMSC·21–001 · Published 03 Jan 2021
AsianMain

Beef and Vegetables in Garlic Sauce.

Marinate beef strips in garlic and spice, then sear hard with vegetables so the sauce sticks to every bite

PREP 20 min
COOK 10 min
TOTAL 1:0h h
SERVES 4 people
HEAT mild
BLEND RATING 4.8 104 reviews · Cattle Drive®
Jump to Recipe★ Reviews ✍ Write a Review 🖶 Print
Made with Cattle Drive®Shop
You'll need
Mixing bowlMixing bowlWokChef knifeCutting board

Marinate beef strips in garlic and spice, then sear hard with vegetables so the sauce sticks to every bite

Ingredients

Ingredients

  • **FOR THE MARINATED BEEF:**
  • 2 Tablespoons garlic, minced
  • 1 Tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon chile oil (optional, but if you don't use this, add 1 teaspoon additional sesame oil)
  • 1 Tablespoon Casa M Spice Co® Cattle Drive®
  • 2 teaspoons Casa M Spice Co® Chain Reaction®
  • 1 pound skirt steak or flat iron steak, cut into bite-sized strips
  • **FOR THE GARLIC SAUCE:**
  • 2 Tablespoons cornstarch
  • 1-1/2 cups vegetable stock
  • 1 Tablespoon rice wine
  • **FOR THE STIR FRY:**
  • 1 Tablespoon avocado or coconut oil
  • 1/2 pound mushrooms, cut into bite-size pieces
  • 1/2 pound yellow squash and zucchini, cut into bite-size pieces
  • 1/2 pound baby bok choy, cleaned well and cut into bite-size pieces
  • 1/2 sweet onion, diced

Method

  1. 01

    Mix marinade and coat beef strips

    5 min

    Beef can marinate 30 min to overnight refrigerated.

  2. 02

    Marinate beef in refrigerator

    30 min

    Minimum 30 minutes, up to 24 hours ahead.

  3. 03

    Chop mushrooms, squash, zucchini, bok choy, onion

    10 min

    Cut everything into similar sizes so it cooks evenly in the wok — you're looking for pieces that'll be tender-crisp, not mushy, when they hit that screaming-hot surface.

  4. 04

    Whisk cornstarch sauce with stock and rice wine

    2 min

    Whisk until the cornstarch dissolves completely with no lumps; this slurry is what's going to coat the meat and vegetables with that glossy, clingy sauce you want.

  5. 05

    Heat wok with oil over high heat

    2 min

    Wok must be very hot for proper sear.

  6. 06

    Sear marinated beef in wok 1 minute

    1 min

    You want a hard sear that locks in color and flavor — the beef should hit the wok loud and fast, so don't crowd the pan and let each strip get that caramelized crust.

  7. 07

    Add onions and mushrooms, stir until softened

    3 min

    Cook until onions are translucent.

  8. 08

    Add bok choy and squash, stir-fry 3 minutes

    3 min

    Keep the heat high and your spatula moving; the vegetables should stay snappy and bright, not soft, and the sauce should start clinging to everything by the end of the three minutes.

  9. 09

    Add sauce, cover and steam 1-2 minutes until thickened

    2 min

    Stir every 15 seconds while covered.

From Mike's Notebook

01

Marinate overnight if you can — the garlic and spices need time to penetrate the beef fibers.

02

Your wok isn't hot enough until a bead of oil moves like mercury across the surface.

03

Stir the sauce every 15 seconds while it steams so it thickens evenly without lumping.

Nutrition

310 Calories / serving
28 gProtein
16 gTotal Fat
5 gSat. Fat
17 gCarbs
2 gFiber
4 gSugars
420 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

Cooked It?

Tell us how it went.

Be the first to review this recipe.

Write a Review