A Satisfying and Healthy Beef Stir-Fry

[elleng]

http://www.nytimes.com/2010/05/19/dining/19appe.html?hpw

[Warpy]

1. Stir frying is ideal for very lean, grass fed beef

but the two tips here are essential: slice thinly and across the grain. It's the way to avoid shoe leather.

Chinese stir fried beef is overcooked to American tastes. It's supposed to be.

One thing left out of this recipe is the marinade. After slicing all that beef extremely thinly, mix it with an egg white beaten with cornstarch and sherry, season with pepper, and set aside while you prepare those sugar snaps or snow peas. It makes a great deal of difference in flavor and texture when you marinate it before hand.

Chinese double black soy sauce or real tamari are necessary to stand up to the beef. The everyday Kikkoman or Chinese light soy sauces are just too wimpy to do the job.

When I was unable to get up to Boston to get the double black soy sauce and I'd run out, I'd do a sauce with Marmite or Vegemite mixed with water and cornstarch. It was also excellent if less than ethnically accurate.