Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Beef Stir Fry
Options
Dyal_SC
Posts: 6,052
I know I post a lot about the mini, but I do fire up the large every once in awhile. Marinated the beef in Soy Sauce, Siracha Sauce, Lemon Juice, Fish Sauce, S&P, Ground Coriander and Red Pepper Flakes. Also added in some Mushrooms, Green Bell Peppers and Onions. Served with some of the Mrs. Dyal's Fried Brown Rice. Pretty decent Thursday night dinner.
Comments
-
That looks incredible!!! Have you ever tried cauliflower rice in the wok? I rank it up there pretty high.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
Never heard of cauliflower rice! Sounds right up my alley though. Details on your favorite method?
-
Here is one I did not too long ago.
http://eggheadforum.com/discussion/1169268/and-todays-lunch-is#latest
. And the recipe
http://www.skinnytaste.com/2014/03/cauliflower-fried-rice.html-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
@Dyal_SC, this looks like a really fun cook. How do you keep the fire from running away or burning the crap out of your food? Does the dome stay open for the entire cook?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Nice cook. Food looks terrificSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
stemc33 said:
Nice cook. Food looks terrific
@Mickey, do you have any threads on specifics of wok egging? Basically how to's.
No. Mine look just like yours. The true masters are VI and Richard Fl. I have started frying more in my wok now than woking.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Looks really good. Way to go. :-bdXL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
-
That sir is a 10LBGE& SBGE———————————————•———————– Pennsylvania / poconos
-
Thanks fellas'! I forgot all about this cook. @stemc33 , yes the dome stays open the entire time. I usually close the bottom damper a good bit once the wok is ready to go. It cooks fast, so it is best to have everything in order and ready to go (Mise en Place).
-
Yet another fine cook
-
Looks like a winner to me my friend. You post some killer grub. Keep up the good work.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum