the first time i had an authentic
chinese style stir fry was when i moved to the bay area in the mid 80’s. i remember the day my aunt took me shopping, followed by lunch at a hunan restaurant in the chinatown area of san francisco. she ordered the spiciest and yummiest stir fried noodles with beef, peppers, and mushrooms, and i can still taste the slightly smoky, spicy, and tangy deliciousness (and feel the sting on my tongue). no stir fry has ever tasted quite the same-somehow nothing ever tastes as amazing as the first time you try it. as you can imagine, i continue to eat and make stir fried everything
because stir fries are so satisfying, versatile, and easy to adapt to the healthier cooking/eating we’re moving (more like running) towards. today at the natural food market i picked up a pack of organic “bunapi” mushrooms (they looked amazing), soba noodles, grass fed flat iron steak, and organic raw black sesame seeds*. you can leave the beef out of this stir fry recipe and substitute tofu (organic sprouted is best) or additional vegetables/mushrooms.
- 1 grass fed flat iron steak (or top sirloin), thinly sliced (about 1 pound)
- (or) 1 package sprouted organic tofu
- 1 onion-sliced
- 2 cloves garlic, minced
- a thick sliver of fresh ginger, minced (2-3 tsp minced)
- 1/4 jalapeno pepper (if you like spicy)
- 2-3 tsp toasted sesame oil
- 2 small bell peppers (i used yellow and orange)
- 2-3 scallions, sliced
- 2 tbsp black sesame seeds
- 2 tsp safflower oil or virgin refined coconut oil
- 3 tbs soy sauce or bragg’s liquid aminos
- 1 package soba noodles, cooked per instructions and drained (about 1.5-2 cups, cooked)
1. slice the beef into thin strips against the grain, then marinate with: minced garlic, finely minced jalapeno pepper (or dry red pepper flakes- or freshly ground pepper), ginger, sesame oil, 1.5 tbsp soy sauce (or bragg’s aminos), and 1/2 of the sesame seeds. allow the beef to marinate for half an hour to an hour. you can do the same thing with thinly sliced sprouted tofu if you prefer, or sliced portobello or shitake mushrooms.
2. heat half of the oil (safflower or coconut) in a wok or skillet, then add the beef mixture to the hot wok. quickly fry the beef on high heat, then remove from the wok and set aside.
3. add the remaining oil to the wok, then add thinly sliced onions and peppers to the hot wok, sautee for 2-3 minutes before adding the mushrooms (separated).
|use sprouted organic tofu for vegetarian option
4. stir fry the vegetables and mushrooms together for another 2-3 minutes on high, then add the beef back to the wok and combine with the vegetables.
5. once everything is heated through and fully combined (do not over cook) add the cooked soba noodles, remaining soy sauce, and chopped scallions and stir fry for a minute or two at most on high heat. top with remaining toasted black sesame seeds. serve hot.
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