|Brown the beef in batches so it gets nice caramelization for flavor|
Szechuan Beef w/ Broccoli
1 1/2 pounds thinly sliced sirloin steak
3 tablespoons coconut oil or olive oil, divided
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
2 cloves minced garlic
4 sliced green spring onions
1/4 to 1/2 teaspoon red pepper flakes, or to taste
1 tablespoon organic gluten free Tamari sauce
1 tablespoon natural rice vinegar (I used Nakano Natural Rice Vinegar)
2 cups steamed fresh broccoli
2 tablespoons water
Heat 1 tablespoon oil over medium-high heat in a large wok. Season beef with salt and black pepper. Add 1/3 of the beef at a time to the wok and cook, stirring frequently, until well browned. Transfer cooked beef to a plate. Add another tablespoon oil to the wok and repeat twice more, until all of the beef is cooked. Return all beef to the wok; add garlic and green onions. Cook, stirring frequently, for 2 to 3 minutes. Add red pepper flakes, Tamari sauce, rice vinegar, steamed broccoli and 2 tablespoons water. Stir and cook until heated through.
Please explain your thinking about the "crust" on the steak when you use your stainless steel wok vs. the non stick one.
It isn't a "crust" but caramelization -- the searing and deep brown color that comes from making direct contact with the hot stainless steel pan where it initially sort of sticks to the pan before it releases as it cooks and browns. When I use my nonstick wok, it just slides around like it's on glass and doesn't make the same type of sear/contact that I get with the stainless steel wok.
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