Tuesday
Jun082010
Recipe: Garlic Scape, Radish and Beef Stir-fry
Tuesday, June 8, 2010 at 6:26PM
This is a super simple way to use this early week CSA share of some lettuce, garlic scapes (what the heck are they!?) and radishes. It takes as long as you want to marinate the beef (or tofu) - plus about 15 minutes final cooking time.
To a large glass casserole pan add the bottle of beer, soy, Worcestershire, onion and garlic powders and mix with a fork. Then add sesame oil and pepper flakes. Marinate the steak in the sauce for at least 4 hours up to 8 (so mix this up before you go to bed and put it in the fridge, on the way out the door to work, toss in the steak and cover, when you get home - it's time to toss it all together!).
Start your grill and make it HOT! Sear the steak on both sides. Does not need to be cooked all the way through - here you are creating flavor! Place seared steak on plat and cover allowing juices to set. Pour about 1/2 the marinade juice into a sauce pan and start to simmer on stove top. You want to let this cook down.
In a large skillet or wok add stir-fry oil and heat. When the oil shimmers add the garlic scapes and cook for about 2 minutes. Add sliced radishes and any of the optional veggies you may have had and toss. While this is cooking, slice steak into thin strips and add them to the skillet - toss. Turn skillet heat down to low.
In a mixing cup add corn starch and about 1T water. Stir until it's a thin paste - pour that into the cooked down marinade and use a whisk. The mixture should bubble with the heat and start to get thick. Pour the mixture into the skillet. Toss the fresh veggies and steak together to coat well. Throw in the small torn radish leaves and toss again.
Break out the chopsticks and enjoy!
Garlic Scape, Radish and Beef Stir-fry Recipe
- garlic scapes cut into 1" long pieces
- radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces)
- 2c. optional - frozen snow peas, sugar snap peas, broccoli or even a stir fry mix (these are likely not in season yet - but we had snap peas in the freezer from last year)
- good cut of local beef steak (we use farm harvested venison) - tofu may work as a non-meat alternative, but I ask why - you are an omnivore?!
- 1 bottle of your favorite beer (extra bottle for drinking is optional)
- 1/4c. soy sauce
- 1/8c. Worcestershire sauce
- 1 1/2 t. onion and garlic powder, each
- 2T. sesame oil
- pinch or 3 of optional hot pepper flakes
- 1/2 T. corn starch
- 2T. stir-fry oil OR olive oil
Directions
To a large glass casserole pan add the bottle of beer, soy, Worcestershire, onion and garlic powders and mix with a fork. Then add sesame oil and pepper flakes. Marinate the steak in the sauce for at least 4 hours up to 8 (so mix this up before you go to bed and put it in the fridge, on the way out the door to work, toss in the steak and cover, when you get home - it's time to toss it all together!).
Start your grill and make it HOT! Sear the steak on both sides. Does not need to be cooked all the way through - here you are creating flavor! Place seared steak on plat and cover allowing juices to set. Pour about 1/2 the marinade juice into a sauce pan and start to simmer on stove top. You want to let this cook down.
In a large skillet or wok add stir-fry oil and heat. When the oil shimmers add the garlic scapes and cook for about 2 minutes. Add sliced radishes and any of the optional veggies you may have had and toss. While this is cooking, slice steak into thin strips and add them to the skillet - toss. Turn skillet heat down to low.
In a mixing cup add corn starch and about 1T water. Stir until it's a thin paste - pour that into the cooked down marinade and use a whisk. The mixture should bubble with the heat and start to get thick. Pour the mixture into the skillet. Toss the fresh veggies and steak together to coat well. Throw in the small torn radish leaves and toss again.
Break out the chopsticks and enjoy!
Reader Comments (8)
[...] Recipe: Garlic Scape, Radish and Beef Stir-fry [...]
Sure looks good
This looks like a very unique dish, thanks for sharing!
Thanks for visiting! We hope to share some interesting and unique creations full of local "in season" food pretty much every week over the course of this season - stay tuned!
That sounds good! I look forward to your upcoming posts, so I'll follow you on Twitter :)
Now the pressure is on!
This was DELICIOUS! Karen made it last night and I just had the leftovers for lunch!
Secret: I got some fried rice from Hong Wah in Penfield to go with it!
SOOOOO GOOD.
GREAT!