Spicy Beef and Vegetable Stir Fry

We just couldn’t decide on lunch today but we came across a couple of marked down steaks so opted for stir fry.  I’m sure our stir fry has nothing authentic about it as far as chinese cooking goes, but we enjoy the different combinations that can be made and especially appreciate the ability to control what goes in.

We made this on the spicy side.  It is easily adaptable to any tastes.  I generally don’t follow a recipe for stir fry.  I go by what I have on hand.  Often times I end up on the sweet and sour side adding pineapple and brown sugar.  There are millions of different combinations and flavor profiles to go with.  As I said this is a spicy version; it has a hint of ginger and soy ~ we use tamari as we’ve become fond of the full flavor.

Spicy Beef and Vegetable Stir Fry

  • 1 lb meat ~ we used beef; rib eye
  • 1 Tbs olive oil
  • 1 cup trimmed cauliflower
  • 1 cup trimmed broccoli
  • 1 cup sliced cabbage
  • 1 cup sliced mushrooms
  • 1/2 cup diced carrot
  • 1/2 cup sliced celery
  • 1/4 cup diced onion
  • 1/2 jalapeno ~ diced
  • 1/2 tsp granulated garlic
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper
  • 2 Tbs soy sauce
  • 4 o.z. sugar snap peas
  • 1 tsp fresh grated ginger
  • 1 cup chicken broth
  • 1 1/2 Tbs corn starch
  • 2 Tbs cool water

Slice meat; in hot skillet add oil; add meat and cook about 3 minutes over medium high heat. If using chicken or something other than steak make sure to cook through.  We were using a tender cut and wanted to sear the edges as we will cook a little more later.  Once meat is ready remove from heat and set aside.  Add vegetables (except peas), seasonings, and soy to the skillet.  Cook 5 minutes.  Add peas and ginger cook an additional 2 minutes.  Return meat (juices too) to pan and broth; bring to simmer.  Whisk together cornstarch and cool water.  Add to simmering liquid stirring until thickened.  Serve over rice.

Enjoy ~ Kimberly

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