This is a tasty stir-fry that is great over brown basmati or jasmine rice. Freezing the beef briefly makes is easier to slice thin. Cornstarch can be substituted for kuzu root, a more natural thickener, if necessary. Enjoy!
2T. mirin or dry sherry
1t. raw honey
2t. toasted sesame oil
1t. kuzu root dissolved in 2t. cold water
1# sirloin steak (grass-fed or best quality), trimmed and frozen briefly
Salt and Freshly ground pepper
2T. sesame oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1t. fresh ginger, minced
12 oz snow peas
½ red pepper, sliced
1baby bok choy, sliced then rinsed to clean
Whisk the chili garlic sauce, tamari, mirin, honey, toasted sesame oil and kuzu root mixture together in a small bowl and set-aside.
Cut the beef lengthwise along the grain into three or four 2 inch wide pieces. Slice each piece of beef across the grade into thin pieces, about 1/8 inch thick. Pat the beef dry and season well with salt and pepper to taste.
Heat 1 tablespoon of sesame oil in a medium nonstick skillet or wok over medium- high heat just until smoking. Add the beef and cook, stirring up occasionally, until well browned, about 4 to 5 minutes. Remove to a plate.
Return the skillet to the stove over medium-low heat. Add the remaining 1 T. sesame oil. Add half of the scallions ,minced garlic and ginger and cook until just fragrant, about 30 seconds. Increase heat to medium. Stir in snow peas, bok choy and red pepper. Cook and stir about 2-3minutes.
Whisk in the chili garlic sauce mixture then add the beef and any accumulated juices. Toss to coat then transfer to a serving platter sprinkle with remaining scallions.
Prairie Health Companion