Spicy Beef Stir-fry

A quick and easy stir-fry filled with fantastic flavors.

Combine the marinade ingredients for the meat and let sit for 30 minutes. Discard marinade once done.

Pull the strings off the pea pods – tear from one end (along the top), then tear from the other end (along the top).

Pouring the sauce down along the side of the wok (compared to just pouring it in the center), will keep the wok maintained at its high temperature – which is what you want for stir frying.

Spicy Beef Stir-fry

Marla Hingley

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 4

Ingredients

  

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• 12 oz flank steak
• 3 Tbsp GF rice wine vinegar or cooking sherry divided
• 1 Tbsp ginger minced
• 2 tsp GF soy sauce
• 1 ½ tsp cornstarch
• Salt and pepper
• 2 ½ Tbsp oil divided
• 2 Tbsp Sriracha
• 2 Tbsp GF hoisin
• 1 Tbsp minced garlic
• 6 oz snow peas strings removed
• 1 red pepper cut into strips
• 8 scallions chopped

Instructions

 

• To cut the meat easier place in the freezer for 30 minutes. Slice into thin strips, cutting across the grain. Place in a bowl and add the marinade; 1 Tbsp of the rice vinegar, ginger, soy sauce, cornstarch, 1 tsp of oil, and a bit of salt and pepper. Stir until well coated and let sit for 30 minutes to marinate.
• To prepare the sauce, in a small bowl combine the Sriracha, hoisin, and remaining 2 Tbsp of rice vinegar. Set aside.
• Heat the wok, then add 1 Tbsp of oil. Fry the garlic for a few seconds then add the meat in a single layer around the wok. Do not overlap the meat or overcrowd the wok, you don’t want excess moisture to be released as the meat will steam instead of sear. Let the meat sear for 1 minute undistributed, then toss it to cook the remaining sides, about another minute (it can still be a bit pink in the middle).Transfer to a plate and set aside.
• Add 1 Tbsp of oil to wok and fry peppers and scallions are desired tenderness. Return meat (and any juices that were released) to wok, along with the sauce. Pouring the sauce down along the side of the pan will keep the pan hot (compared to pouring it down in the center). Toss everything together allowing the sauce to thicken.
• Add the snowpeas, tossing until tender, about a minute. Because the snow peas will lose their bright green color and crispness the longer they are cooked, wait until the sauce has thickened to your likeness before adding them as they only take a few minutes to cook.
• Garnish with black sesame seeds if desired.

Notes

A wok is the best tool for stir frying due to its shape. Its narrow flat bottom quickly radiates heat up its flared sides, creating a huge cooking surface area, requiring less oil. Your wok is hot enough when a drop of water evaporates within 1-2 seconds upon contact (before adding oil).

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