Double Down Under the Wok

Asian Fusion Chicken and Beef Stir-Fry with Soy-Ginger Glaze

30 minutes
Serves 4
DinnerChinese
Herb's take

This mash-up stir-fry takes its cue from both Chinese and Southeast Asian kitchens, bringing together shredded chicken and ground beef for double the dinner intrigue. You'll master high-heat wok searing and the art of a shiny, punchy glaze, plus why order takeout when you can be the lab chef at home?

Ingredients

Yield
4

Instructions

  1. 01
    In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, white pepper, cornstarch, and water until smooth.
  2. 02
    Heat a wok or large skillet over high heat until just beginning to smoke. Add neutral oil and swirl to coat.
  3. 03
    Add ground beef and cook, breaking it up with a spatula, until browned and just cooked through, about 3-4 minutes. Transfer beef to a plate and set aside.
  4. 04
    Add another splash of oil if the pan looks dry. Toss in garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds, just until fragrant.
  5. 05
    Add broccoli, carrot, bell pepper, and snow peas. Stir-fry for 3-4 minutes, until vegetables are crisp-tender.
  6. 06
    Return beef to the wok along with the shredded chicken. Stir everything together and heat through for 1 minute.
  7. 07
    Give the sauce a quick stir (the cornstarch likes to settle), then pour it into the wok. Toss rapidly to coat all the meat and veggies. Cook until the sauce is glossy and thickened, about 1 minute.
  8. 08
    Remove from heat and sprinkle in the green parts of the scallions and toasted sesame seeds.
  9. 09
    Spoon the stir-fry over bowls of hot jasmine rice and serve immediately.

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