A warm, sweet, and savory stir fry that is easy to make.
1 hour, 30 minutes
2 hours, 30 minutes
This makes for a wonderful family meal, its filling and you can use what ever fresh vegetables your grocery store may have on hand for the fall season.
2 packages of beef strips or tips
2 dried Ancho Chilies
3 cloves of garlic
2 heads of broccoli
1/2 lb of fresh green beans
1 yellow bell pepper
2 cups of Jasmine rice
1 whole sweet onion
1/4 cup of fresh parsley
3-4 sprigs of thyme
4 basil leaves
Fresh ground pepper
1/2 cup Kecap Manis/ Sweet Soy sauce
1/4 cup balsamic glaze
2 table spoons honey
1/2 stick of butter [unsalted]
Dice up your onion, parsley, thyme, basil, garlic, bell pepper, ancho chilies [ Tip if you want to you can soak these in water for a bit before cutting them. For approximately 10-15 minutes, this will soften them up and make them easier to cut] and set aside. Be sure to chop up your heads of broccoli and prep your green beans for later.
Lay out some wax paper or butcher’s paper, then section out your beef to the desired bite sized portions. Depending on the beef you selected you may need to trim down the fat on your meat. Do not toss the fat as you can use it in the wok for your vegetables later, especially if you do not want to use butter.
Salt and pepper the meat before cooking.
In a large cast iron skillet, put it on medium heat and add your butter.
Allow the butter to melt and cover the bottom of the pan before adding you aromatics to the pan for seasoning.
Add in your 1/2 of the ancho chilies to the pan, then half the bell pepper, half of onion, and half of garlic.
Allow these flavors to open up and create an aroma in the air before proceeding to the next step.
Once your aromatics have begun to release their perfumed smell into the air you are now ready to add in your beef. but first push them all to the middle of the pan.
Add the beef the the edges of the pan and allow the center to be filled with the aromatics. [I do this in batches, making sure that all the beef used has a chance to get the flavors added properly, usually takes two batches for me]
Cook on medium low heat for approximate 5 minutes then stir it all together. This allows the beef to open up some before mixing it together, to maximize you flavor.
Cook for an additional 10 minutes before adding the contents for the sauce.
Add in half of the kecap manis/sweet soy sauce, half of the balsamic glaze and half of the honey to the meat and aromatics.
Stir all together and continue to cook until the meat is browned and cooked to your desired texture [ex: medium rare] Once done remove from heat and set aside. Top with parsley and allow the meat to rest.
In your wok add in butter, allow it to melt and coat, repeat the steps 4-6 with the remaining aromatics, before adding in your vegetables to the mixture.
Add your broccoli and your green beans to the aromatic mixture, stir together and cover with a lid for at least 5 minutes, this will sweat the beans and broccoli and help them open up.
Uncover and allow the vegetables to cook for another 5-10 minutes before adding the remaining kecap manis, balsamic glaze, and honey.
Stir all together and cook to your desired crispness.
Once the vegetables are done cooking, add the meat into the wok and stir together. Cook all together for 5-10 minutes on a low heat, this will keep your meat warm and keep it from over cooking while you make your rice.
While the meat and vegetables are finishing up and keeping warm. In a small- medium pot add water.
Bring your water to a boil and cook your rice. [Depending on the rice you choose this can take 10-20 minutes cook time, I used Jasmine rice which took 10 minutes.]
Remove everything from heat, plate with a sprinkle of kosher salt and a few turns of fresh ground pepper, serve and enjoy!