This easy stir-fry is a good way to use up any odds and ends of vegetables hanging around the fridge. I enjoyed the combination of red and yellow bell peppers, carrots and green onions, but broccoli, snow peas, bok choy or mushrooms would work well too, in addition to or in place of the vegetables here.
I like to serve the stir-fry over a combination of brown and Jasmine rice.
Beef and Vegetable Stir-fry
1/2 to 2/3 pound lean sirloin, trimmed of visible fat and very thinly sliced across the grain (see notes)
1 to 2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon minced garlic (see notes)
1 teaspoon minced fresh ginger (see notes)
1 tablespoon sriracha or other hot chile sauce
1 tablespoon stir-fry oil OR coconut oil, divided use
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1 large carrot OR 2 handfuls baby carrots, sliced into matchsticks
4 green onions, thinly sliced, white and green parts separated
1/2 teaspoon cornstarch
4 tablespoons cold water
Sesame seeds, for garnish
Cooked rice, for serving
In a medium bowl, combine the beef, soy sauce, fish sauce, garlic, ginger, sriracha and half of the oil. Mix well. Let stand 20 minutes.
Heat a large skillet or wok over medium-high heat. Add beef and cook, stirring frequently, until meat is almost cooked through. Push beef to one side, add the remaining oil and the peppers, carrots and white parts of the green onions and cook, stirring frequently, until vegetables are crisp-tender and beef is cooked through.
In a small bowl, stir the cornstarch into the cold water to dissolve. Pour mixture over beef and vegetables and bring to a boil. Cook just until sauce thickens. Sprinkle with green onion tops and sesame seeds. Serve over rice.
Makes 2 generous servings.
Notes: You can sometimes find packages of cut beef labeled "stir-fry beef" in the meat department at the grocery store.
Look for tubes of minced ready-to-use garlic and ginger in the produce department.
Food on 12/16/2015