Chuck Roast Stir-Fry in a Long Handle Wok
Experience a delightful Asian-inspired stir-fry featuring tender chuck roast strips, colorful frozen vegetables, and sweet caramelized onions, all united by a rich savory sauce. This quick recipe, cooked over a live-fire in a Barebones Long Handle Wok, promises an explosion of flavors sure to entice your palate!
ingredients
- 1.5 lb chuck roast, thinly sliced
- 2 cups frozen vegetables (carrots, bell peppers, snap peas)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger powder
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil, for stir-frying
steps
- 1.
In a small bowl, combine soy sauce, hoisin sauce, oyster sauce, honey, sesame oil, ginger powder, and red pepper flakes (if using). Set aside.
- 2.
Heat vegetable oil in a Barebones Long Handle Wok over a live-fire. Add chuck roast slices and cook until browned on all sides, then remove and set aside.
- 3.
In the same wok, add onions and sauté until golden and slightly caramelized.
- 4.
Incorporate frozen vegetables and garlic, stir-frying until vegetables are heated but still crisp.
- 5.
Return the cooked chuck roast to the wok and pour in the sauce mixture. Stir-fry for 2-3 minutes until everything is evenly coated and the sauce thickens slightly.
- 6.
Serve the savory chuck roast stir-fry over steamed rice or noodles for a satisfying meal. Enjoy!
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