If you are a frequenter of ordering in chinese, toss the take out containers & try this recipe! A while back I posted my version of Chinese chicken stir fry, but this time I used strip beef, & tweaked the sauce recipe a little. Don't get me wrong, I am a frequenter of the bottled teriyaki sauce as a quick fix (Trader Joe's makes 2 unbelievable Kosher sauces- 1. Soyaki 2. Island Soyaki, which is the regular Soyaki but with a twist of pineapple), but tonight I decided to do it from scratch. I used NY Strip Steak
Â¼ cup Low Sodium Tamari Sauce
2 tsp Toasted Sesame Oil
3 Tbsp Orange Juice
3 Tbsp Honey or Agave
Â½ tsp Lime Juice
1 Pinch Salt
Â½ Tbsp Garlic Powder
1 Tbsp Sesame Seeds
2 tsp Cornstarch
1-2 lb Strip Steak
1 Box Angel Hair Pasta
Prepare a mixture of vegetables, such as broccoli, green beans, carrots, celery. Prepare angel hair pasta, or cellophane noodles, for serving.
Add the cornstarch, salt, a little pepper, and garlic powder in a large ziploc bag. Drop in the steak pieces, and shake until all coated. Heat canola oil in a large saute pan over medium-high heat. When it's hot, place the pieces of meat into the oil and cook for a few minutes on both sides.
Transfer the meat to a glass dish. Combine the tamari sauce, sesame oil, OJ, honey/agave, lime juice in a bowl, mix well. Set aside
Add the vegetables to the pan with some sesame oil, & a pinch of salt. Saute 5-6 minutes, until the vegetables are tender. Add some water to the pan to quicken the process. Add the meat back in, and pour the sauce over. Raise the heat to high, and toss very well.
Serve over the noodles, and top with optional garnishes of scallion, cubed mango, and roasted peanuts.