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
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
Beef Congee (Rice Porridge) + PBS Show
November 12th, 2008 at 4:31 pm
a BEAUTIFUL dish! what kind of rice do you serve this type of stir-fry with?
November 12th, 2008 at 4:34 pm
hi Andre - I used jasmine rice
November 12th, 2008 at 5:15 pm
Wow, I love the combination of the beef, red onion and nectarine. Beautiful!
November 12th, 2008 at 5:40 pm
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.
November 12th, 2008 at 6:38 pm
That’s an original combination ! Colors make it very appealing !
November 12th, 2008 at 8:18 pm
Totally digging this recipe. =)
November 12th, 2008 at 8:51 pm
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
November 12th, 2008 at 10:20 pm
This is simply beautiful! I love the idea of fruit in my meals! Adds a very tender sweetness to everything!
November 12th, 2008 at 11:08 pm
You are a powerful woman! Beef and nectarine? Who would have thought~ Genious!
November 13th, 2008 at 12:35 am
I just love your photo naratives!
November 13th, 2008 at 10:15 am
THAT photo and all of it’s seductive scarlet-ness reached thru my monitor and pulled me right in - HOT!
November 13th, 2008 at 11:01 am
This looks fabulous! I can’t wait to try it.
November 13th, 2008 at 11:16 am
What an interesting combo!
November 13th, 2008 at 1:21 pm
Very nice & simple recipe. Love the pic!
November 13th, 2008 at 8:17 pm
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.
November 13th, 2008 at 9:29 pm
thanks for the idea- will try this using canned peaches- wish me luck! it’s all i have at the moment.
November 14th, 2008 at 4:25 am
SGC: I had made this dish a while ago and published in the newspaper, but forgot to publish on the blog!
November 14th, 2008 at 11:42 am
The sweet and savory combination of this recipe sounds delicious. Can’t wait to try it.
November 15th, 2008 at 1:42 am
Oh, yum. I was wondering if I could sub with peaches instead? I like peaches a lot. Your recipe sounds sooooooo good. Awesome.
November 15th, 2008 at 2:27 am
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!
November 15th, 2008 at 11:56 am
Mmm.. that sounds really yummy. My dad makes something like this but with pineapple. Super good!
November 15th, 2008 at 12:52 pm
I love the idea of fruit in my meals
November 15th, 2008 at 6:35 pm
Mmmm this sounds like the perfect combination. And I defintely don’t eat nectarines near enough. I always forget about them!
November 15th, 2008 at 9:28 pm
What a great combi of ingredients. And such stunning photos … I read your photosets and learnt a lot from you, thanks for sharing ^_^
November 15th, 2008 at 11:15 pm
I love this photo! The beef, peaches, and onions all pop out; so distinctly colorful and tangible.
November 17th, 2008 at 1:18 pm
my, my… looks so delicious…