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The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free because you don’t want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan. Hard anodized aluminum will work too, as its surface is bonded into the pan and can take high temperature cooking. Cooking on high heat allows you to get a good sear on the meat and vegetables without overcooking them.
Marinade
2 Tbsp unseasoned rice vinegar
5 Tbsp soy sauce
1 Tbsp honey
1 Tbsp peeled, grated fresh ginger
1 teaspoon chile pepper flakes
1 teaspoon ground cumin
Beef/Chicken Stir fry
1 1 1/4 to 1 1/2 lb top sirloin steak
1 Tbsp corn starch
2 Tbsp vegetable oil (preferably peanut)
1 Tbsp sesame oil (optional)
3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
2 cloves garlic, thinly sliced
2-3 hot chiles, preferably red serranos, seeded, sliced
1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
1/2 cup loosely packed, chopped cilantro
Comments
I use chicken and keep it in the pan, adding garlic etc even the marinade back into pan (be sure marinade is heated to a safe temperature).