1. PREP all ingredients before you begin to cook. Main ingredients should be in bite-size pieces. Media Platforms Design Team 2. COOK your protein (meat, chicken, seafood, or tofu) first. Do this in two batches to maximize browning. Remove from pan. 
  2. ADD vegetables to same pan; then add the aromatics. Here, we used scallion, ginger, garlic, and crushed red-pepper flakes. 
  3. POUR in sauce and return meat (or other protein) to pan. Let everything cook together until sauce thickens slightly.   

BEEF STIR-FRY RECIPE

Beef with Broccoli, Bell Pepper, and Mushrooms This adaptable recipe will work equally well with chicken, pork, or shrimp and the vegetables of your choice. Use more or less pepper flakes, as you like.  Work Time: 35 Minutes / Total Time: 35 Minutes / Servings: 4 1 Tbsp reduced-sodium soy sauce 1 Tbsp dry sherry 2 tsp cornstarch 1 tsp sugar ¾ lb flank steak, halved lengthwise, sliced against the grain ¼" thick 1 Tbsp + 1 tsp canola oil 4 c broccoli florets 1 red bell pepper, sliced in ¼" strips 6 oz shiitake mushrooms, stemmed, caps sliced 3 scallions, chopped (white and green parts separate) 1 Tbsp minced fresh ginger 1 Tbsp minced fresh garlic ⅛ to ¼ tsp crushed red-pepper flakes 1 recipe Classic Stir-Fry (recipes below)

  1. COMBINE soy sauce, sherry, cornstarch, and sugar in medium bowl. Stir in beef and set aside for about 15 minutes. 2. HEAT large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of the oil. Swirl to coat. Add half the beef in a single layer and leave until seared, about 1 minute. Stir-fry beef until no longer pink, about 1 minute. Remove. Add 1 teaspoon oil and repeat with remaining beef.3. ADD remaining 2 teaspoons oil to pan. Add broccoli, bell pepper, and mushrooms. Stir-fry 2 minutes. Make a well in center and add white part of scallions, ginger, garlic, and pepper flakes. Stir-fry with vegetables 1 minute. Add ¼ cup water and cover pan until broccoli is just done, 3 minutes. If cooking in a wok, use a large lid, setting it right down into the wok, if necessary, to cover and steam vegetables.4. RETURN beef to pan and add stir-fry sauce. Cook until sauce thickens slightly, 1 to 2 minutes. Sprinkle with scallion greens and serve.  NUTRITION (per serving) 271 cal, 23 g pro, 17 g carb, 4 g fiber, 12.5 g fat, 3.5 g sat fat, 787 mg sodium

MORE: 6 Savory Weeknight Dinners

 

CREATE YOUR OWN STIR-FRY 

Just mix and match from each section! ProteinAllow ¾ pound meat, chicken, or seafood, or a 14-ounce package of tofu for four servings.

Flank steak or sirloin, thinly slicedPork tenderloin, cut in stripsBoneless, skinless chicken breast (or tenders), sliced in bite-size piecesShrimp, peeledScallopsFirm fish fillets, such as halibut, snapper, or cod, slicedExtrafirm tofu, drained and pressed, cubed 

VegetablesTo serve four, allow about 6 cups, or 1 to 1½ pounds, of vegetables. Choose as many as you like!

Asparagus, cut upBell pepper stripsBroccoli or cauliflower floretsCabbage, shreddedCarrots, celery, or zucchini, slicedEggplant, cubedGreen beansMushrooms, slicedOnions, slicedSnow peas or sugar snap peasTender greens (such as spinach, chard, or bok choy) 

Extras

Canned Asian vegetables: baby corn, bamboo shoots, water chestnutsCashews or peanuts, choppedFresh basil or cilantro leavesFresh hot chile peppers, choppedMung bean sproutsToasted sesame seedsChinese five-spice powder 

 

GET 3 TASTY SAUCES

Classic Whisk 2 tsp cornstarch into ½ c reduced-sodium chicken broth, and then add 2 Tbsp each oyster sauce and reduced-sodium soy sauce along with 2 tsp each sherry and sugar.  Double SesameWhisk 1½ tsp cornstarch into ½ c reduced-sodium chicken broth. Add 2 Tbsp oyster sauce, 1 Tbsp reduced-sodium soy sauce, 2 tsp each toasted sesame seeds and sherry, 1½ tsp each toasted sesame oil and sugar, and ½ tsp rice wine vinegar.  Spicy OrangeWhisk 1¼ tsp cornstarch into ¼ c reduced-sodium chicken broth. Add ¼ c orange juice and ½ tsp zest, 2 Tbsp each hoisin and reduced-sodium soy sauce, 2 tsp sherry, 1½ tsp sugar, and ½ tsp chili-garlic sauce. MORE: 20 Not-Boring Chicken Dinners