Szechuan Beef Stir Fry

A spicy beef stir fry, with bold flavors of ginger and garlic with just a hint of sweetness, made with leftover steak.

If you've been following my blog I'm sure you've noticed I love leftover recipes.  Stir-fries are easy meals to make using leftovers.  I like making stir-fries because they are quick and delicious.  As long as you have everything prepared you can whip up a stir-fry in about 15 minutes.  The difficult part is prepping the ingredients.  Often I cut up all the veggies ahead of time and keep them in a bags or Tupperware until ready to stir-fry.  Lots of small prep bowls with lids or different sizes of Tupperware come in handy for this (technically I use Rubbermaid storage containers...but you know what I mean).

Stir-fries are easy meals to reuse leftovers.  [Tweet this]

Not all the ingredients in stir-fry are added at the same time.  So I mince the ginger, garlic, and peppers then put them in a small container (I actually read that cut garlic should sit for 10 minutes before cooking to get the most health benifits).

I love #garlic. Good #info: The best ways to prepare and store garlic http://t.co/cCEezornqP

— Joy (@Joybeewhatsfor) June 30, 2015

The (pre-cooked) meat and sauce go in another container and the vegetables go into a separate container(s).  I usually divide the vegetables based on how quickly they cook.  Onion is quick cooking, carrots take longer depending on their size, broccoli I like to make sure steams a bit and the same thing with green beans.  If you are using frozen vegetables they can probably all go in at the same time.

#Cookingtip: Separate ingredients by cook time for easy stir-frying.  [Tweet this]

Then, the order of adding everything is simple.  I start with a hot pan with some oil in it.  If using uncooked meat, I usually cook it first then remove to a plate on the side.  Then I cook the garlic and ginger for just a little while until fragrant.  I usually add the onion next.  Onion doesn't take long to cook so I just cook it briefly before adding everything else.  Then I add any long cooking vegetables.  If the vegetables need to be steamed I add just a bit of water and cover the pan for a few minutes until just barely tender, then uncover the pan and add the quicker cooking vegetables (the water should evaporate while they are cooking).  Lastly, I add the sauce and meat back in until the meat is heated and the sauce is thickened.  Since all of this happens in a very hot pan it's good to have everything ready to dump in when ready.  That's how I do it.  Feel free to use whatever method works for you.  Please let me know if you have any tips or tricks for stir-frying.

These are my #stirfrytips what are yours?  [Tweet this]

This time when I had leftover steak I thought I'd try something new.  I make Beef and Broccoli most of the time I have leftover steak, but my husband suggested something spicy.  Szechuan style stir-fry immediately came to mind.  I love my recipe for Szechuan Eggplant so I thought I'd use the same basic recipe with steak.  Then I just chose whatever vegetables looked fresh at the market (beans and carrots).  It made a simple and delicious meal that will wake up the taste buds (of course my husband added even more hot sauce to his...he likes an incredible amount of heat).

A simple & delicious meal that will #wakeupyourtastebuds.  [Tweet this]

Szechuan Beef Stir Fry

Cook time:  15 minutes
Served:  2

Ingredients:

4 ounces leftover steak sliced thinly
3 Tbsp soy sauce
1 Tbsp oyster sauce
2 Tbsp brown sugar
1/2-1 cup water
2-3 tsp cornstarch
1 Tbsp oil (suitable for high heat)
1 Tbsp minced garlic
1 Tbsp minced ginger
2-3 minced chilies (more or fewer depending on how spicy)
1 small onion chopped
2 cups of vegetables (I used green beans and carrots)
Sliced green onions (optional)
Szechuan peppercorns, finely ground (optional)

Mix together the sauces, sugar, water, and cornstarch (start with 1/2 cup of water).  Mix in the steak and refrigerate for at least an hour or overnight.

In a large wok or saute pan, heat the oil over medium-high heat until it starts to simmer.  Add the garlic, ginger, and chilies stir-frying until fragrant.

Then, add the onion and stir-fry until just translucent.

Add the green beans and small slices of carrots.  Stir-fry for about 1 minute and then dribble in about 1 tablespoon of water.  Cover and let steam for a few minutes until you just start to smell the beans.  They should be tender yet still crisp.

Pour in the sauce and meat and stir to combine.  Let cook until meat is heated through and the sauce is thickened (add the rest of the water if it's too thick or you want more sauce).

Remove from heat (crack fresh Szechuan pepper over if you have it) and serve over rice garnished with green onions.

Makes 2 servings.

Enjoy.

Check out my other Szechuan and leftover steak stir fries:

Szechuan Eggplant

Beef and Broccoli Stir Fry

Beef Broccoli and Pepper Stir Fry

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Beef and Broccoli Stir Fry

Savory beef and crisp broccoli served over rice.

My husband and I like to occasionally eat steaks.  We don't have them often, and it's only the two of us so we splurge and get good steaks.  We always go by the steak section in the store and buy good looking steaks when they are on sale and this way we practically only eat porterhouse steaks.  These are definitely my favorite steaks (it is a T-bone with a full filet) and they are huge.  Most of the time, the steak fills the entire plate and there is hardly room for the baked potato.  My husband can always eat his whole steak, but I start with the filet (the most tender part) and am usually full when I finish it.  This leaves me with an entire New York strip steak leftover.  Sometimes I just eat the cold steak for lunch, but this time I tried something new.  We had broccoli in the fridge that needed to be used before it went bad and I always have Asian condiments and sauces so my porterhouse made another meal of beef and broccoli.

My #leftover porterhouse made another meal of Beef and Broccoli [Tweet this]

*Update Beef and Broccoli stir fry is a great way to use leftover steak.  I love stretching my meals and getting another use out of leftovers.  This is one of my favorites.  Anytime we have steak I look forward to making Beef and Broccoli the next night.  It's also a great way to enjoy red meat without overeating.  The broccoli and sauce in this dish really help stretch the meat making it a filling and satisfying meal (even if it's not a lot of meat).

Beef and Broccoli stir fry is a great way to use leftover steak. [Tweet this]

Beef an Broccoli Stir Fry

Cook time:  15 minutes
Servings:  2

Ingredients:

2 Tbsp oyster sauce
1 Tbsp soy sauce
1 splash chili oil
1 Tbsp brown sugar
1/2-1 cup (about 4-6 ounces) steak, sliced (I use rare-med rare leftover steak)
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, thinly sliced
2 cups broccoli florets
1/4 cup water 1/4 cup toasted sesame seeds, optional

Make the sauce by stirring together oyster sauce, soy, chili oil and sugar.  Add the steak to the sauce mixing to coat well and set aside.

Meanwhile heat a large saute pan or wok on medium-high heat.  Add 1 Tbsp oil and then the ginger and garlic.  Stir-fry briefly until fragrant and then add the onion.  Stir-fry for about 30 seconds until just soft and then add the broccoli.

Stir fry the broccoli for a minute or two and then add the water and allow the broccoli to steam until bright green and tender and most of the water evaporates (you may need more water if it evaporates before the broccoli is tender to your liking).

Lastly add the steak and sauce stirring until mixed well and heated through.  Turn off the heat and toss in the sesame seeds as a garnish.  Serve over rice.

Makes 2 servings.

Enjoy.

Re-post of original from 5/20/13.  Minor editing, picture updating, add click to tweet, and similar post links.

For more recipes using #leftoversteak try:

Steak Fajita Salad

Beef Broccoli and Pepper Stir Fry

For more recipes using #leftovers check out:

Leftover Lo Mein      -

Pork and Peas Stir Fry     -

Lamb & Guinness Shepherd's Pie

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Pork and Peas Stir Fry

A sweet and spicy stir fry made with leftover Herb Roasted Pork Tenderloin and a variety of peas.

This is my third and final new meal from the same pork tenderloin.  Stir fries are a staple in my house because they cook up quick and are relatively inexpensive.  I wanted to do something a little different from my usual stir fry so when I saw beautiful sugar snap peas and snow peas, at my local market, I knew I had to use them.  I also like the sound of pork and peas and the color is great.  The peas make this dish super simple too.  No need to chop just wash and add them to the stir fry.  Young sugar snap and snow peas do not even need to be trimmed and stringed; but if they are a little older just snap off the ends and pull off the strings along the seams because they can be a little tough.

Pork and Peas Stir Fry

Ingredients:

2 Tbsp garlic, minced
2 Tbsp ginger, minced
1 onion, sliced
1/2 pound sugar snap peas
1/2 pound snow peas
Leftover Herb Roasted Pork Tenderloin, cut into bite sized pieces

Sauce:

1 Tbsp Hoisin sauce
1 Tbsp Sriracha
2 Tbsp Soy Sauce
Honey to taste

Mix together the sauce ingredients and set aside.

Meanwhile wash and string the peas (if necessary) and prepare the other ingredients.

Heat a large saute pan (or wok) over medium high heat.  Add about 1 Tbsp vegetable, peanut, or canola oil to the pan and swish around.

Add the ginger and garlic, stirring constantly, until fragrant.  Then add the onion and peas cooking until tender crisp.  Add the pork and sauce and stir until everything is coated and pork is reheated.

Remove from heat and serve with rice.

Makes 2 servings.

Enjoy.

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Ginger Chicken Stir Fry

A simple chicken stir fry with a bite, from fresh ginger.

(Updated 1/18/16 pin-able image, minor editing, tweet-ables, and similar posts)

Store-bought rotisserie chicken is awesome.  It's cheaper (at least here) than buying raw chicken and cooking it yourself.  Not to mention it tastes amazing.  I know eating the skin is frowned upon but it's so good and crispy I always eat a bit of it.  For the two of us (my hubs and I), we can usually get a good 5 meals or more out of one chicken.  Usually, the first night or two we just eat plain chicken, with whatever sides we feel like making, then I pick as much meat as possible from the carcass and save it for other meals (the carcass can be used for chicken stock too).  This stir fry is one way I used some of the leftover rotisserie chicken.

Use #leftoverrotisseriechicken in Ginger Chicken #StirFry  [Tweet this]

I didn't want to make just a plain chicken stir fry (what would I blog about if I didn't experiment and try something new) and I had a large piece of ginger root so I thought I'd use it.  I always add some ginger to most of my stir fries and I love the kind of sweet and spicy flavor it gives.  

Spice up #chickenstirfry w/ #Ginger Chicken Stir Fry  [Tweet this]

Growing up the only time I was used to eating ginger was in baked goods and always the ground ginger.  Now, I don't know what I would do without fresh ginger root on hand.  It's very prevalent in the Chinatown markets I frequent, and it's inexpensive so I don't mind grabbing a rather large piece.  I love having fresh ginger in the house because it can be used in many recipes from stir fries to baked goods and even beverages (try it in an orange juice smoothie for a little kick).  Since I had plenty of ginger I thought I'd use lots of it to lend the stir fry a nice spiciness.  As usual, I used minced ginger and garlic (to me these are the main components of a good stir fry) and I wanted to make sure it was extra gingery so I cut some small matchsticks of ginger to toss with the veggies.  I wasn't sure how that would work but it was great.  The bigger pieces of ginger gave a nice texture and more of a gingery bite.  Delicious.  Oh, and ginger has many nutrition and health benefits (just Google it).

#Ginger has many #healthbenifits | Ginger Chicken Stir Fry  [Tweet this]

Ginger Chicken Stir Fry

Cook time:  about 20 minutes
Servings:  4

Ingredients:

2 Tbsp ginger, minced
1 Tbsp garlic, minced
dash of sesame oil
1 tsp chili oil
1 Thai chili, minced (optional)
3 Tbsp soy sauce
1 Tbsp honey
2 Tbsp rice wine
1-2 cups shredded rotisserie chicken

1-2 Tbsp high heat oil
about 40 1/2 inch long matchsticks of fresh ginger
2 carrots, julienned
1 onion, chopped
1 head of broccoli, florets
1 cup frozen peas

Mix together the first 8 ingredients, pour over the chicken in a sealable container (or zipper bag), and refrigerate for at least an hour or overnight.

Heat a large skillet or wok over medium-high heat.  Pour in the oil then add the ginger and vegetables (about 5 cups of veggies total any combination would be fine).  Stir fry until vegetables are tender to your liking.  Then pour in the marinade and chicken.  Mix and stir until heated through then remove from heat.

Serve hot over rice and garnish with chopped green onions.  

Makes about 4 servings.  

Enjoy.

For more stir fries check out:

Beef and Broccoli Stir Fry

Pork and Peas Stir Fry -

Garlic Shrimp Stir Fry -

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Beef Broccoli and Pepper Stir Fry

A traditional beef and broccoli stir fry with added color, texture, flavor, and vitamin C of bell peppers.

We had leftover steak again.  This time it came from a friend's cookout and it was much more well done than either my husband or I liked so I sliced it thin for Beef and Broccoli Stir Fry (we don't want to waste free food).  We also had quite a few red bell peppers in the fridge (thanks to costco...I hadn't been to china town in a while and when my husband said he was stopping by costco I asked him to grab a few veggies.  He came back with a pack of 6 peppers and a 3 pound bag of broccoli florets...we now had plenty of veggies) so I decided to add them.  One of the great things about blogging is that it encourages me to be creative with my cooking and to try new things.  I make beef and broccoli pretty often but I've never added peppers and now I have a colorful new, delicious, recipe to share with my readers.

Beef Broccoli and Pepper Stirfry

Ingredients:

1 cup Leftover steak, thinly sliced
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
dash chili oil
1-2 Tbsp high heat oil
1 Tbsp minced ginger
1 Tbsp minced garlic
1 onion, sliced
2 cups broccoli florets
2 red bell peppers, sliced
1/4 cup water

Mix together the sauces, sugar, and chili oil then pour over steak.  Place in a zipper bag and mix well.  Refrigerate until ready to begin cooking.

Heat a large saute pan, or wok, over medium high heat.  When pan is hot add high heat oil (like canola, vegetable, or peanut) then begin to stir fry (have everything ready and work fast because this goes quick).

Add the garlic and ginger and stir fry until fragrant (only takes seconds) then add the onion until it softens then add the broccoli and peppers.  Stir fry for a bit then add 1/4 cup of water to help steam and tenderize the broccoli.  Cover the pan for a few minutes (more or less depending on how crisp or soft you like your broccoli).

Lastly add the steak and marinade mixing well to help flavor all the vegetables.  Once meat is heated through remove from heat and serve over rice.

Makes about 4 servings.  Enjoy.

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Chicken Green Curry

A spicy Thai green curry with chicken, veggies, and rice.

Green curry is one of my husband's favorite foods. It is the spiciest of the 3 Thai curries (red, yellow, and green) which is a big reason why he favors it. Green curry paste is mostly mashed Thai green chilies giving it a powerful heat.  This dish is not for those who can't tolerate spicy chilies. If you are able to get past the chili burn this curry has many delicious, complex, flavors common in Thai cuisine. It is sour, sweet, and savory with lime, shrimp paste, cilantro, and coconut milk. I've made green curry paste from scratch, which is pretty simple and an easy way to control the heat level (see my Tofu Thai Green Curry), but for a quicker dinner sometimes I use store bought paste. Another perk of Chinatown (but you may find it in the Asian section of many grocery stores...it's pretty popular)

Chicken Green Curry

Ingredients:

1-2 Tbsp oil

2 chicken breasts, cubed
2-4 cups vegetables (I like to keep a green theme: sugar snap peas, zucchini, green bell pepper,  broccoli...you get the idea)
2 Tbsp green curry paste (use less for less heat)

1 can coconut milk
Jalapeno, sliced
Thai basil
Lime wedges
Rice

In a large saute pan, cook the chicken pieces (medium heat) in some oil until cooked.  Remove and set aside.

Add more oil to the pan if necessary and then add the curry paste.  Stir it around the pan for a minute or two to slightly cook the curry paste then add the veggies.

Pour in the coconut milk and bring to a boil then lower heat to a simmer. Allow to simmer until vegetables are tender to your liking then stir in the chicken.  Taste for seasoning and add more lime juice or fish sauce to adjust the saltiness or lack there of and serve.

Makes 4-6 servings.  Serve with rice, jalapeno, lime, and basil.

Enjoy.

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