No wok? No problem!
I created this one-pot meal, “No-Wok Vegetable Beef Stir-Fry”, many years ago when I really wanted to make a stir-fry, but didn’t have a wok. Some might refer to this as a “Happy Family” recipe because there are a wide variety of ingredients that coexist in culinary harmony. It’s really easy to make, and there are several servings in this recipe, so you can freeze the excess, and pay it forward to another meal. Or, locate the lid to that big Tupperware bowl, and plan on grazing for a couple of days.
Easily make a meal an “event”.
My son Logan especially likes this, but all three kids love it. They really enjoyed it when I served it with hot sweet tea in the little tea cups from a Chinese restaurant I found at a second-hand store. And, you can pick up inexpensive fortune cookies in the International Foods aisle at your favorite grocery store to complete the meal.
When you’ve got longer than a “minute”, try jasmine rice!
If you aren’t familiar with jasmine rice, you should give it a try! It’s named after the sweet-smelling jasmine flower, and is native to Thailand. It has a delicate floral and buttery (almost like pop-corn) scent. Follow the package directions, and you will have perfect rice. Just remember not to peek at it, or stir it during it’s cooking process.
No-Wok Vegetable Beef Stir-Fry
- 2 lbs. top round steak (or other) boneless
- 1 .75 oz. pkt. stir fry seasoning mix (I use "Sun Bird")
- 3 tablespoons citrus seasoned dressing and sauce (I use "Kikoman Ponzu")
- 1/2 cup (per person) brown jasmine rice (you can also use white)
- 1/4 cup butter
- 2 16 oz. bags frozen broccoli stir fry vegetables
- 2 16 oz. bags frozen sugar snap stir fry vegetables
- 1 15 oz. can baby corn whole
- 1 11.8 oz. teriyaki baste and glaze (I use Kikoman)
- soy sauce for seasoning
- rice vinegar for seasoning
- ponzu citrus seasoned dressing and sauce for seasoning
- Slice meat into 1" pieces about 1/4" to 1/2" thick. Place sliced meat into a gallon-size zip-lock bag.
- Prepare the stir-fry seasoning mix, but SUBSTITUTE 3 tablespoons of "Kikoman Ponzu Citrus Seasoned Dressing and Sauce" for the 2 tablespoons of soy sauce.
- Pour sauce into the zip-lock bag over the meat. Press out the air before zipping shut, then massage the bag to evenly distribute the sauce. Refrigerate at least 1 hour. The longer the better! Give it a squeeze now then to mix.
- Prepare the brown jasmine rice. Plan on about a half cup of raw rice per person, and follow the directions on the bag. (This is not a "minute rice", so plan accordingly to allow it time to cook.)
- Melt 1/4 cup of butter in a dutch oven (or large pot) on the stove. Carefully add the meat straight from the bag - being careful to avoid spattering. Stir frequently until browned.
- Rinse the frozen vegetables in a colander under hot water to thaw. Drain and add them to the pot with the meat, folding in carefully. Add the can of baby corn (you may want to halve them if they are big). Stir to mix.
- To the pot, add the bottle of Kikoman Teriyaki Glaze, and carefully fold the sauce into the vegetables and meat. (You can rinse out the bottle with a tablespoon of the ponzu sauce to get every delicious drop!)
- Allow to cook until vegetables are tender.
- Serve over the rice. Offer soy sauce, rice vinegar, and ponzu sauce for seasoning.
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