Stir Fried Beef and Nectarines

Stir Fried Beef and Nectarines

Click on image for a photoset of 9 additional images (including one shot taken with my point and shoot camera)

I’ve also used peaches the same way – the firmer ones work well. Just cut your peach or your nectarine into thin wedges or thick slices – and add them to your beef stir fry.

As in most of my stir fry recipes, this recipe for Stir Fried Beef and Nectarines will instruct you to fry the beef first, then removing it from the pan and then adding it back in later. This helps give the beef room to fry (too many ingredients in the wok and you’ll end up steaming your beef, not frying) and to give it a nice sear without overcooking it. If you use flank steak, make sure you slice ACROSS the grain to get tender meat.

Hmmm…I bet canned lychees would be great in this recipe too!

Stir Fried Beef and Nectarines

Stir Fried Beef and Nectarines

2 teaspoons soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch
freshly ground black pepper
1 teaspoon + 1 tablespoon cooking oil
1 pound beef (top sirloin, flank, eye of round) cut into 1/8″ slices
1/2 red onion, sliced into thin wedges
1 clove garlic, finely minced
1 nectarine, cut into thin wedges or 1″ chunks
1 tablespoon oyster sauce

In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil. Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.

Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact. Add the remaining 1 tablespoon of cooking oil and swirl to coat.

Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan. Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through. Dish out, keeping as much sauce and oil in the wok as possible.

Turn the heat to medium and add the red onions and the garlic. Fry for 1 minute. Add the nectarine slices and let those get nice and warm, about 1 minute. Add the beef back into the wok, add the oyster sauce and toss to coat.

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Other recipes you might enjoy:

Fried Green Tomato Salad with Sweet Chili Dressing

Shitake and Cognac Faux Gras

Beef Congee (Rice Porridge) + PBS Show

Comments 26

  1. Terry B

    Well, this sounds pretty amazing, Jaden! I think I might be tempted to add a little heat too, either with a chopped jalapeño or even just a little cayenne pepper.

  2. John

    So I have to ask, why would you use nectarines in November? Can you get good ones where you are at now? Here in the north east all we can get is junk. Now in August they were primo!

    John

  3. soulchocolate

    This is simply beautiful! I love the idea of fruit in my meals! Adds a very tender sweetness to everything!

  4. Single Guy Chef

    I love mixing savory with the natural sweetness of fruits. I make a dish with pork and peaches, but I remove the peach skin. Do you do that with the nectarines? How come you still have nectarines? I don’t really see them in my store anymore.

  5. chunky

    thanks for the idea- will try this using canned peaches- wish me luck! it’s all i have at the moment.

  6. wokandspoon

    This is really unusual. I would have never thought that the beef and nectarine went well together but thinking about it – the sweet and savoury probably works! it’s like when I eat cheese and jam sandwiches I guess!
    Love the presentation!

  7. Sues

    Mmmm this sounds like the perfect combination. And I defintely don’t eat nectarines near enough. I always forget about them!

  8. noobcook

    What a great combi of ingredients. And such stunning photos … I read your photosets and learnt a lot from you, thanks for sharing ^_^

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