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Target run, dinner’s done.
Chef Tony makes a Buffalo Lemon Pepper Beef Stir Fry that the whole fam will love – you can pick up all ingredients from Target!
Shop Spiceology Buffalo Lemon Pepper at Target online here or in-store nationwide.
Buffalo Lemon Pepper Beef Stir Fry
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 1 lb Boneless top round steak, in 1/8 in slices
- 1 Tbsp Vegetable oil
- 1 Carrot, Julienne
- Chives, minced for garnish
- 1/4 cup Broccoli, florets
- 1 Baby Bok Choy, halved leaves
- 2 cups Canola Oil, for flash fry
Marinade:
- 2 Tbsp Spiceology Buffalo Lemon Pepper blend (now at Target!)
- 2 Tbsp Canola Oil
- 1 tsp Potato Starch
- 1 Egg White
Sauce:
- 1/3 cup Soy Sauce
- 1/4 cup Lemon Juice
- 1/2 cup Beef Stock
- 1 Tbsp Spiceology Buffalo Lemon Pepper Blend (now at Target!)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Potato Starch
Instructions
- Cut the steak into 1/8-inch strips across the grain and place into a bowl.
- In a medium mixing bowl, mix together the marinade ingredients, set in fridge for at least 2 hours.
- In a small mixing bowl, mix together the sauce ingredients and set aside.
- In a seasoned wok, bring canola oil up to 400+ degrees and flash fry the beef and vegetables (excluding the baby bok choy), until beef is par cooked and veggies are blistered (30 seconds – 1minute).
- Strain beef and veggies into a sieve and discard oil into an empty sauce pot. Shake off oil as best you can.
- In the wok, on medium-high heat, sauté the baby bok choy, once tender, add fried beef and vegetables to wok.
- Toss a few times and add sauce.
- The sauce will thicken. As soon as the sauce applies, plate over noodles or rice.
- Add the steak back to the pan and cook until thoroughly re-heated.
- Serve over noodles or rice.
