Beef ‘Stir Fry’
High heat stir fry’s requires oils that are heat tolerant. I use lard or duck fat but if those aren’t available or you don’t want to play with extra hot pans. This is is a low heat version that uses butter. If you think of it as a technique rather than a recipe you could probably use different meats and sauces to come up with all sorts of yummy variations.
- Leftover beef chopped into bite size chunks
- mushrooms chopped
- pepper chopped
- rice vinegar
- chopped garlic
- shredded ginger
Over medium low heat I melted a few tablespoons of butter until it was nice and bubbly. Then I added both the pepper and mushroom in a single layer and let them cook for ten minutes until brown. When brown I flipped them over and browned the other side. At this point I shredded some ginger into a bowl, stirred in a little chopped garlic and some rice vinegar and let it sit. It took less than ten minutes to brown the second side. When the second side was finished I added my chopped beef and let it sizzle in the pan for a minute before adding the garlic ginger ‘sauce’. I stirred up all the browned bits off the pan bottom into the sauce and served it hot. It has much the same flavor of stir fry but dose not spit grease everywhere and the mushrooms are packed with buttery flavor. If you like a spicier dish it would be easy to add some red pepper flakes to the sauce.