Five Spice Beef and Kale Stir Fry Betty - 4 servings
1 ¼ pounds beef filet, chicken steak, or tri-tip cut across grain into approx. ¼” thick x 1”x3” pieces
2 teaspoons corn starch
1 tablespoon soy sauce
1 tablespoon dry vermouth
1 teaspoon honey
1/2 teaspoon five spice powder
2 teaspoons good quality oyster sauce (such as Lee Kum Kee Premium brand)
2 teaspoons soy sauce
1/2 cup low sodium chicken stock (such as Swanson’s)
1 ½ teaspoons cornstarch
1 pound curly kale, tough stems removed, leaves cut into bite size pieces
1 medium carrot, finely julienned or shredded on large holes of grater
2 tablespoon peanut or other high smoke point oil divided, half for cooking veggies, half for cooking beef
2 tablespoon minced scallions, divided, half for cooking veggies, half for cooking beef
1/2 teaspoon salt
1/2 teaspoon sugar
Zest and juice from one lime
2 teaspoons minced or grated fresh ginger
1 teaspoon minced garlic
1/2 – 1 teaspoon hot chili flakes (more or less to taste
2 tablespoons dry vermouth, divided, half for cooking veggies, half for cooking beef
1 tsp Asian sesame oil
2 tablespoon toasted sesame seeds
2 tablespoons finely chopped cilantro or basil
Method of Preparation:
In a medium bowl, combine marinade ingredients with sliced beef. Marinate about 15 – 30 minutes.
In a small bowl, mix sauce ingredients and set aside.
Heat wok or skillet till hot, add 1 tablespoon oil, swirl to coat bottom. Add 1 tablespoon scallion, stirring a few seconds till fragrant. Add the kale and sauté about a minute, then turn heat down to medium low, and cook 2 minutes. Uncover, raise heat to high again and add carrots. Add a pinch of salt, sugar and 1 tablespoon of vermouth. Continue sautéing another minute or so. The kale should have wilted slightly but still crisp tender. Remove vegetables to a platter.
Add remaining tablespoon of oil to wok or skillet. Heat oil and add remaining tablespoon scallion, the 2 teaspoons ginger, teaspoon garlic, and chili flakes. Stir till fragrant. With heat still on high add beef and spread out. Allow beef to sear slightly for about 45 seconds, then flip pieces to sear other side. Stir and add 1 tablespoon dry vermouth. Stir quickly to distribute the vermouth. Add the vegetables back into wok with the beef and immediately stir the sauce mixture to recombine and add to wok . Cook stirring until the sauce thickens and becomes translucent. Stir in sesame oil, sprinkle on toasted sesame seeds and chopped cilantro or basil. Serve hot over cooked rice.