Occationally, I will make an asian beef stir-fry that is pretty basic. I think it was originally from the Taste Of Home magazine from years ago. I have just been winging it when I make it now.
I think it was this recipe that started me on it:
http://www.tasteofhome.com/Recipes/Asian-Beef-and-Noodles
but I found it bland so I started to tweek it. Now it goes something like this:
I brown the ground beef, then put it on papertowel to drain. In the pan I saute up onions, garlic, celery and carrot in olive oil, then when those are almost done I toss in some diced broccoli, snow peas, zuchinni or aspargus - whatever I have on hand really. Add probably about 2 Tablespoons of soy sauce, a teaspoon of Chinese 5 Spice and 1/4 teaspooon of ginger powder. Probably add granulated garlic because I can never have enough garlic! Stir the beef back into the mix, then cover and simmer until broccoli is as done as you want it. I will then dissolve a tablespoon of cornstarch in a 1/4 cup of cold water and drizzle that in until I have the sauce thickened to the point I like - thick enough to coat the veg but still thin enough to puddle on the plate.
If you don't have 5 Spice, I think it is garlic powder, anise, ginger, cinnamon and cloves. But the secret to good stirfry is a touch of cinnamon.
