Easy Oriental Beef Stir-Fry

Thin-sliced beef top round sears fast over high heat, then gets tossed with crisp vegetables in a glossy sherry and soy sauce glaze thickened with cornstarch. Toasted walnuts scattered on top add a rich, buttery crunch that rounds out every bite.

The trick to restaurant-quality stir-fry at home is working in batches. The beef goes in first, fast and hot, then comes out while the vegetables cook. Everything gets reunited at the end when the sauce hits the pan and bubbles into a silky coating.

Serve it over steamed rice and dinner for two is done in half an hour.

Pro Tips

• Partially freeze the beef before slicing. About 30 minutes in the freezer firms it up just enough to cut paper-thin strips against the grain. This is the secret to tender stir-fry meat.
• Cook the beef in two batches. Crowding the pan drops the temperature and steams the meat instead of searing it. You want a hot, smoking wok and fast browning.
• Toast the walnuts first and set them aside. They burn fast if left in the pan during cooking. Adding them at the end keeps them crunchy.

Variations

• Chicken stir-fry: Swap the beef for sliced chicken breast. It cooks just as quickly and soaks up the sauce well.
• Spicy version: Add a teaspoon of chili garlic sauce or red pepper flakes to the cornstarch mixture for a kick of heat.