- Make your marinade/sauce.
- Marinate your meat – sirloin is a great cut for a stir fry.
- Thinly slice your veggies.
- Slice your meat thinly and against the grain.
Heat up your wok!
- Yes, the wok makes a big difference. Invest in it, it will pay you back by producing wonderful dinners.
- Heat up your wok. Use 1 teaspoon of sesame oil and 1/2 tablespoon of canola oil. Add this oil combo for each batch as well as the veggies.
Don’t overcrowd your wok with beef!
- Sear your beef slices in batches. Each piece of beef needs its own space. If you overcrowd your pan, you will end up steaming your meat and that will make the beef tough.
- It usually takes me 3-4 batches of beef to sear it properly.
- Put your seared meat in a bowl while you are working on your other batches.
- Between each batch of beef let your wok heat up again. Add extra oil.
Don’t cook your beef all the way through!
- Cook your beef slices for about 30 seconds on each side. Get a nice brown crust.
- Don’t stir your beef. One side 30 seconds, flip, second side 30 seconds.
- It is ok to still see some pink/red. Your beef will finish cooking in the sauce.
- Add more oil to your wok, let it heat up again and add veggies.
- Our favorite combo is bok choy, carrots, broccoli, onion, green onions.
- Stir away the veggies!
- Add beef and sauce to the veggies and heat through – couple of minutes is plenty!
Tips from the Cowboss!
- Omit the brown sugar in any of your sauce/marinate recipes. Trust him, you won’t miss the sweetness. Let the taste of the beef shine.
- Add extra garlic or ginger to your Asian recipes and you won’t miss the brown sugar.
Ever had a soggy cheesesteak sandwich? Not on this outfit! The key to a crispy roll is to broil your bun, melt the cheese, then loan up with veggies and steak. You will be surprised how easy and fast this recipe is!
- 3T Ranch steak – sirloin and flat iron steak are good choices – thinly sliced
- Salt and pepper to taste or your favorite steak seasoning (3T steak is plenty of flavorful on its own). I have only used salt and pepper.
- 1/2 thinly sliced onion
- 1 thingy sliced green pepper
- Pepper Jack cheese
- Hoagie rolls
- Onion rings or fries
- Canola oil
- I found that the best way to cook thinly sliced 3T meat for this dish is in my wok pan, but you can certainly use a cast iron skillet as well.
- Get all of your prep-work done ahead of time. Slice your veggies, cheese and meat. While the pan is heating up. Keep your thinly sliced beef on a paper towel. I like the meat to get air dried a little bit. You don’t want to steam your meat. The meat should be dry before hitting the pan.
- Coat your pan with canola oil and sauté your veggies. Once they are done, keep them warm on a cookie sheet in the oven. I keep the oven about 250 degrees.
- Wipe the pan dry, coat your pan once more with the canola oil and let it heat up again.
- I did my meat in batches, again you don’t want to steam up your meat by overcrowding the pan. Single layer for the meat. It literary took 30 seconds on each side for the beef to cook. Put meat in the oven to keep warm and continue with your meat batches until done.
- Now, it is time to broil your buns, then put two cheese slices on each of the buns and melt it in the oven. Sequencing is a key with this dish. You don’t want to serve a cold cheesesteak sandwich. I even heated up my plates in the oven. It sure helps to keep the meal warm.
- Take the meat out of the oven and chop it up into small pieces. You can see it in the picture. I find it easier to eat it. Not as messy!
- Time to assemble. Veggies and meat go on top of the bun with the melted cheese. This really prevents the sogginess.
- Little bit of arugula on the top. The pepper taste of the greens pairs nicely with the beef.
- Serve with onion rings or fries!