Updated Nov 5, 2018Chatelaine
- Lightly coat a large, non-stick frying pan with oil, then set over medium-high heat. When oil is hot, add about one-third of beef. Stir occasionally until no longer pink, 3 to 4 minutes. Remove to a large bowl. Repeat with remaining meat in 2 batches, adding more oil as needed.
- While beef is cooking, slice onion in half. Place cut side down on cutting board and slice into thin strips. When all meat is removed from pan, add onion, garlic, water, teriyaki and chili flakes to pan. Bring to a boil. Boil, stirring often, until onion is tender, 6 to 8 minutes.
- Return meat and any juices to pan. Cover and simmer, stirring occasionally, over medium-low heat until beef is as tender as you like, 10 to 30 minutes. Meanwhile, slice green onions into 2-inch (5-cm) pieces. Add to pan during last few minutes of cooking. Serve some of stir-fry right away over rice or noodles along with steamed broccoli or add to stir-fried vegetables. Freeze remainder in sealed plastic bags or freezer containers. Stir-fry will keep well, covered and refrigerated, up to 3 days, or freeze up to 2 months.
- To serve later, defrost and reheat mixture in a microwave. Or heat in a frying pan with a little water to prevent burning. Or stir-fry your favourite veggies in a little oil. Or simmer in a bit of water, then drain. Add frozen mixture. Stir constantly over medium heat until hot.
Stash these tasty beef strips in the freezer for times when you crave a stir-fry but don’t want to deal with all that slicing and saucing. Just saute whatever fresh or frozen vegetables you have on hand, add the cooked frozen meat and stir until hot. Perfect with a spinach salad.