3 Stir Fry Tips From Chef Stephanie Izard
Incorporate these tips into your next beef stir fry and channel your inner Top Chef, or keep reading to learn the recipe for Stephanie Izard’s Moroccan Beef Stir Fry
We visited James Beard Award-winning chef Stephanie Izard at her home in Chicago to cook with her
This Little Goat sauce & spice line
and put our
carbon steel wok
to work for her Moroccan Beef Stir Fry recipe.
Made In’s wok is the perfect tool for this recipe. Stephanie explained why:
“I like using the Made In wok for any sort of quick cooking because it really retains its heat. You can also cook your meat in it, cook your veggies in it, and it allows the spices to stay right on the meat. When I do it in a saute pan, the spices get stuck all over the place and it drops in heat when I add my cold veggies.”
As she made her Moroccan Beef, she shared these important tips for stir-frying beef at home:
Tip 1: “When cooking beef in a wok, you’re going to be cooking hot and fast — so no need to spend money on New York strip and some of those higher-end beefs. Go for your hanger steak, your skirt steak. You’re gonna quickly melt that fat and it’s delicious.”
Tip 2: “When you use a little bit of sugar with spice and a soy sauce on your beef, it starts to caramelize and makes sort of a crusty little yumminess on the outside of your beef, which gives it some great color and it actually adds texture to the beef as well.”
Tip 3: “What’s great about stir-frying beef in a wok is that it’s super fast. You’re not gonna worry about overcooking the beef. You can take a little bit of time to get your vegetables just tender. Everything comes out with this great texture because it’s so fast with high heat.”
Ready to make this recipe at home? Grab your
Made In Wok
and follow these steps:
Time: 20 minutes Active Time: 20 minutes Serves: 4
8 ounces hanger steak or skirt steak
2 tablespoons soy sauce
2 tablespoons oil
This Little Goat went to Morocco
1 teaspoon sugar
½ cup red pepper, julienned
½ cup red onion, julienned
½ cup dried apricots
1 cup sungold tomatoes, halved
1 teaspoon salt
In a medium bowl, mix soy sauce, Morocco spice, and sugar. Divide sauce in half.
Add steak to half of the sauce and toss to coat completely.
Heat 1 tbsp oil in Made In Wok over high heat.
Stir fry the steak for 2-3 minutes to a medium doneness.
Remove steak from wok and set aside.
Add 1 tbsp oil to wok and, once sizzling, add all veggies. Season with salt and toss veggies for 1-2 minutes.
Add beef back into the wok with remaining sauce. Toss evenly to coat.
Serve as is or over white rice.