Chili-Garlic Beef Stir Fry with Snow Peas


Prep Time

15 minutes

Prep Notes

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!

Cooking Time

10 minutes

Yields

4

Ingredients

2T.Chili-garlic sauce

2T.Low-sodium tamari

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

Directions

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.

Enjoy immediately!

Credit

Prairie Health Companion