Nearly two weeks ago, while I was in Europe my latest Stir-Fry Guru videos were posted on WeightWatchers. By the time I returned to New York I should’ve put them up on my site but I dreaded watching them. I should explain that the day of the shoot I woke up feeling like I was coming down with a bad cold. Most shoot days I feel “on” and full of energy. That day, I was definitely off. I either stumbled over my words or every good take seemed to be interrupted by a loud car horn, the racket of a garbage truck or sirens from the streets. Our wonderful director, Hosik, gave me several instructions which I promptly forgot the moment the shooting started. It was embarrassing that I couldn’t seem to retain any info. The more takes we had to do the foggier my head felt. Somehow on this crazy day I did manage to take this fun photo of the wok cam and mic “interviewing” my wok.
3/4 lb. lean and trimmed beef flank steak
2 Tbsps dry sherry
1 tsp reduced-sodium soy sauce
1 tsp cornstarch
3/4 tsp salt
3 tsp s plus 1 Tbsp peanut or vegetable oil
3 Tbsps reduced-sodium beef broth
2 tsps Dijon mustard
1/2 cup thinly sliced red onions
1 cup thinly sliced cremini or button mushrooms
1 cup thinly sliced bell pepper
1/4 cup reduced-fat sour cream
2 Tbsps minced parsley
1. Cut beef along grain into roughly 2-inch-wide strips. Cut each strip across grain into ¼-inch-thick slices. It’s critical that beef slices are cut across the grain. If you cut the slices with the grain the meat will be tough. In a medium bowl, combine beef, 1 tablespoon of sherry, soy sauce, cornstarch, and 1/2 tsp of salt, until cornstarch is no longer visible. Stir in 1 teaspoon of oil. In a small bowl, combine broth, mustard, and remaining 1 tablespoon sherry, until mustard is dissolved.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add onions and stir-fry 10 seconds or until fragrant. Push onions to side of wok and add beef and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting beef begin to sear. Stir-fry 30 seconds with onions or until beef is lightly browned but not cooked through.
3. Swirl in remaining 2 teaspoons oil into wok, add mushrooms, bell pepper, sprinkle on remaining 1/4 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl broth mixture into wok, and stir-fry 30 seconds to 1 minute or until beef is just cooked through and vegetables are tender-crisp. Remove from heat. Stir in sour cream and parsley.