Spicy Beef Stir Fry With Toasted Peanuts
Spicy beef stir fry with toasted peanuts – If you’re in a hurry or are too exhausted after a hard day’s work you might not have the nerves to cook an intricate meal. In cases like this, which basically applies to five days a week, stir-fries are a great way to cook an amazing meal and still enjoy some spare time at the end of the day. The main ingredients for this simple yet absolutely flavorful meal are beef steak, carrots, ginger, garlic aaaand chili 🙂
Spicy beef stir fry – why stir fries are great
The best thing about stir fries is that the workflow basically can be broken down to “chopping – stirring – plating”. Chop all the veggies you have left in your fridge, slice a piece of your favorite meat in thin stripes, sear both over high heat and add a spicy sauce of your choice. That’s it, dinner is ready! I don’t think there is a faster way of cooking than stir frying! The most time-consuming part of the whole procedure definitely is the chopping of the ingredients. Still, I’d say you can easily prepare a dish like this spicy beef stir fry in about 25 minutes.
Although stir frying is pretty easy there are yet a few points to keep in mind here:
- First of all, allow your wok (or pan) to heat up properly. How do you know that your pan has reached the right temperature? Super easy! It’s ready when it smokes. A blazing hot pan is THE most essential thing when it comes to stir-frying. After all, this whole procedure shouldn’t take more than a couple of minutes, which ensures fresh flavors and crisp veggies. Nobody wants soggy veggies that were cooked to death.
- Secondly, cut all your veggies and meats into equal sized pieces. Doing so will ensure that everything cooks evenly instead of burning a few pieces while others are still raw.
- 1 pound beef steak
- 2 scallions
- 2 carrots
- peanuts (a hand full)
- 1 tbsp palm sugar (or brown sugar)
- 3 cloves of garlic
- 1 tsp fresh ginger (cut into small pieces)
- 3 fresh chilis
- 1 tbsp sichuan pepper (coarsly ground)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsp dark rice vinegar
- 1 tsp cornstarch
- 2 tbsp peanut oil
- Take a sharp knife and cut the beef into thin stripes and make sure that all pieces are more or less of the same size. Then set aside.
- Peel the carrots and cut them into thin slices, then do the same thing with the scallions. Set both aside.
- Dice the chilis, the garlic and the ginger and combine them and set aside too.
- Combine all the wet ingredients except the oil in a small bowl, add the cornstarch and give it a mix until the starch completely dissolves.
- Add the peanuts to your wok (without oil) and give them a light toasting over medium heat. Just be careful not to burn them. Once they have a nice brown color, put them in a bowl and set aside.
- Add the oil to your wok (or pan) and let it heat up over high flame.
- Make sure that all your ingredients are within reach now.
- Once the oil starts smoking, add the beef and sear it for a minute or so on each side. If your wok or pan is rather small, you might want to sear the beef in two batches. Overcrowding the wok usually isn't a good idea as there is a good chance that the meat becomes watery which then leads to something that looks more like a stew than a stir-fry.
- When the meat is cooked put it in a bowl and set it aside for a moment.
- Add the carrots to the wok and give them a quick stir. Let them cook for about a minute, then add the scallions and stir again.
- Add garlic, ginger, chili and the sichuan pepper.
- Turn the heat to medium and put the beef and the peanuts back in.
- Add the sugar, and the liquid mix and stir until everything is equally coated with the sauce.
- Enjoy over some steamed rice and garnish with some additional peanuts.