One of my favourite things about a Chinese takeout is choosing a selection of starters. But I definitely don’t have the energy to prepare them all at home. However, these irresistible Asian air fryer chicken wings are a quick and easy fix.
Beef and broccoli stir fry
A high-ranking take-out dish in America, but is it that authentic? Like many well-travelled dishes (example: Mongolian beef), beef and broccoli stir fry has had to adapt to its surroundings to survive. The original dish was brought to America by Chinese immigrants in the early 19th century. Back home, it was made with beef and a green vegetable from the broccoli family. However, that being unavailable in America, the vegetable (gai lan) was substituted for its closest local relative, broccoli. And just over 100 years later the sweet yet savoury favourite is still going strong!
Substitutions and variations
Beef and broccoli may be the namesake components. But it’s really the blend of condiments and aromatics in the marinade and the stir fry sauce that give this dish its signature flavour. So I think it’s OK to tamper a little. Pork is a popular meat in Asian cooking. It has a natural sweetness that contrasts beautifully with soy. It’s an easy swap for beef. I prefer a green vegetable in this stir fry; bok choy, snow peas, even asparagus. They tend to be less sweet, borderline bitter even, which works for me. However, any crunchy vegetable will do. If you’re carrot people, or baby corn people, you’ll still have a bright, delicious and sweet stir fry.
Serving suggestions
Rice and noodles are what race to mind, naturally. But there are loads of options within those margins, here’s a few for each: Rice: Noodles: I love my veg and will always offer it to the kids even if I suspect they won’t eat it, so I’d grill a couple of bok choy too. And, finally, no takeout at home is complete without some store-bought prawn crackers or fortune cookies!
Storage and leftovers
Have you ever noticed that Chinese food tastes better the next day? If you have any leftovers, take the taste test yourself. Store the leftover steak stir fry in an airtight container and it can be refrigerated for up to 4 days. Eat hot or cold! I reheat mine, fyi. Either add a little water and reheat on the stovetop, or microwave for 90 seconds, giving it a stir halfway through.
More stir fry recipes
Easy Prawn Stir Fry Teriyaki Chicken Stir Fry with Grilled Scallions Beef, Mushroom and Snow Pea Stir Fry Speedy Sesame Shrimp Stir Fry
