{Picture Pending!!}
I love ordering take out like any other city girl but I don’t love thinking about all the unknown ingredients and excessive oils in there (and don’t even get me started on MSG…). I always thought there was no way I could reproduce something as tasty at home but I took a stab at it and was pleasantly surprised! Here’s what I did and as always, modify as you wish 🙂
Here’s what you need:
- One boneless ribeye
- 1/2 lb of prawns, shelled and deveined
- 1/3 cup low sodium soy sauce
- 1/4 cup vegetable oil
- 1 T toasted sesame oil
- Juice of one lime
- 3 T chili paste
- 1-inch knob of ginger, peeled
- 2 garlic cloves, peeled
- 2 large shiitake mushrooms, sliced
- 6 asparagus stalks, chopped into 1-inch pieces
- 1 crown broccoli
- 1 large carrot, sliced
- 1/2 red bell pepper, chopped into 1-inch pieces
- 1 large handful (yes this is a measurement…) snow peas
- 2 green onions, sliced (whites & greens)
Directions:
- Stick the ribeye in the freezer for 20-30 minutes then thinly slice against the grain (when the meat is super cold it’s much easier to run your knife through!). Place in a large bowl with the shrimp.
- Whisk together the soy sauce, sesame oil, veggie oil, lime juice, and chili paste. Use a microplane to grate the ginger and garlic cloves into the sauce and whisk all ingredients together again.
- Pour enough of the sauce over your meat and shrimp to coat them and reserve the rest for later. Let the meat marinate for as long as possible (can be done the night before or if you’re in a time crunch you can let it marinate on the counter while you cook the veggies).
- Heat a large skillet or wok over high heat. Add a couple tablespoons of a light oil (peanut is the best… Don’t use olive oil as it has a low burning temperature). Once the oil is hot add the mushrooms and cook until they release their juices, about 2-3 minutes. Add in the asparagus and broccoli and cook for another 1-2 minutes. Add the carrot next and continue cooking for a minute before adding the bell pepper. Add your meat and shrimp and cook until the shrimps are almost cooked through (about 2-3 minutes). Finish by throwing in the snow peas, green onions, and reserved sauce. Cook for another minute or until the shrimp is cooked through.
- Check for seasoning! The stir fry should already be pretty salty from the soy sauce but feel free to add salt if it’s not enough. Definitely add some pepper and maybe some extra chili paste depending on how spicy you like it.
- Enjoy!
TIPS:
- I served this with a brown rice medley from Trader Joe’s but it would be delicious with any type of rice or Asian noodles.
- Use whatever veggies look best! I stared at the bok choy at the store for a while before deciding I had enough vegetables in my basket already. You could also add in a jalapeño or any type of chili pepper for some extra heat and flavor or try mixing in different types of bell peppers.
- For a vegetarian option use a variety of mushrooms instead or add tofu (I hate tofu but I realize there are many people out there that love it). You can actually marinate the shiitake mushrooms and/or tofu in the sauce the same way as the meat.
- This ended up being too much food for two people… Maybe more like 3 servings. I would definitely double the recipe if feeding 4 people.
yum in the city 