Asian Stir Fried Beef on Colorado's Everyday Show


  • 1 pound Flank Steak, Sliced in 1/2 inch strips against the grain
  • 1/4 cup corn starch
  • 1 cup peanut oil
  • 3 cups Jasmine Rice (Dragonfly Brand)
  • 1 red bell pepper, core and seeds removed & sliced into 1/2 inch thick strips
  • 1 bunch green onion
  • 2 cups broccoli crowns
  • 1 can baby corn cobs, drained well
  • Sauce:
  • 1 Tablespoon Soy Sauce
  • 2 teaspoons Sesame Oil (Kadoya Brand)
  • 1 Tablespoon Chopped Garlic
  • 1 teaspoon minced ginger
  • 3/4 cup water
  • 1 cup brown sugar


  1. Toss beef in corn starch and allow it to sit for 15 minutes
  2. Meanwhile heat your wok or skillet to a medium heat, add Sesame oil to the pan, add Ginger and Garlic, Keep Ginger and garlic moving. do not let it burn! Add in the water, brown sugar, and soy sauce, stir to combine, and then pour the sauce base out of the pan, into a container and set aside.
  3. In the same pan heat 1 cup peanut oil, on medium high heat, Test the oil by dropping one piece of corn starch coated steak into the oil, if the oil erupts and begins sizzling its ready, if the oil is splattering and too out of control reduce the heat of the pan, before continuing. Add the steak to the oil, tossing to cook all sides. using a slotted spoon remove steak strips from pan once the coated steak has browned.
  4. Discard the peanut oil, and return pan to medium-high heat, Do not wipe out the pan, as the residual oil on the pan surface will be enough for the veggies! Once the pan is hot, Add the baby corn cobs to the pan first, tossing and moving the veggies so they don’t stay stagnate in the pan too long cooking alone-for about 1 minutes. Then add the Broccoli crowns, continuing to toss and stir the veggies in the pan, turn the pan all the way to high heat, and as it heats up-about 1 more minute add the red bell pepper.
  5. *The key to this is to keep the pan hot and the veggies moving, By increasing the heat you will get a better sear on the veggies and they won’t burn, but you have to move quickly. Then add the pre-fried coated steak to the pan. Continuing to move it around-do not stop! once the pan is High Heat HOT! Add the reserved sauce, as you slowly pour it into the pan it should sizzle, erupt, and steam. As the sauce hits the corn starch coated steak and the heat of the pan the sauce will thicken. Once thick, remove pan from heat, or empty the contents of the wok, onto a platter.
  6. Serve this dish with Steamed White Long Grain Rice. Enjoy!


Courtesy of Chef David Bondarchuck. Featured on Colorado's "Everyday" Show