Stir Fry (shocking) Beef

This is a stir fry that I used a recipe for!  I know you are shocked.  I get emails from every now and then (I think I accidentally subscribed once awhile ago), but they don’t spam me too much and sometimes have yummy and healthy recipes.  This is one of them.  It is labeled as “Beef Bowl with Peanuts” by them which is a little misleading, since it’s a stir fry.  It is very, very pepper-heavy.  It uses 3 kinds of bell peppers, yellow, orange, and red, which is great, cuz I love peppers and I love colourful stir fries.  However, I accidentally got a green bell pepper instead of red (oh well).  Also, I added in snow peas, since my husband does not like peppers, and had I *not* added snow peas, he would have been veggie-less.  Also, as you can see in the picture below, his bowl contains no peppers.  This is because I am a kind enough wife to use tongs in order to make sure he only got snow peas and beef in his bowl.  I should add that he was a kind enough husband to choke down an entire bowl even though it was way too spicy for him.  Apparently marinating beef with 2 tablespoons of Sriracha sauce is a lot (who knew?).  I, however, packed away 2 full bowls.  Did I mention I am doing Weight Watchers, but not very well?

beef bowsl

-brown rice (to serve the stiry fry over)
-1lb sirloin steak, thinly sliced (I got my beef on sale, it was already in pieces, I just sliced it more)
-3tbsp soy sauce
-2tbsp freshly minced ginger
-2tbsp Sriracha sauce
-1tbsp cornstarch (I used flour since I didn’t have cornstarch)
-1 yellow bell pepper
-1 orange bell pepper
-1 red bell pepper (remember, I used green by accident, tasted the same, oh well)
-my added ingredient of snow peas
-2tbsp olive oil, divided (I used House of Tsang wok oil – it gives a more authentic feel than just regular oil)
-a few sprigs of cilantro

-Cook rice as directed
-Toss steak with soy sauce, ginger, Sriracha, and cornstarch…the recipe doesn’t call to marinate it for any length of time, but I covered it and let it marinate for 30mins in the fridge (usually you get the best result if you marinade at LEAST that long, however a lot of recipes are better if you marinate as long as overnight)
-Seed and cut peppers into strips (I kept mine big, so that they were easy to be picked out)
-Heat 1tbsp oil on high heat in a wok (I loooove using my wok!), cook peppers, tossing until soft, about 5mins (normally it shouldn’t take this long, but I had A LOT of peppers so it took longer for all of them to get warm), then transfer to a plate
-Heat 2nd tbsp of oil and cook beef, stirring until brown but still slightly pink in the center
-The recipe calls to separate everything into bowls at this point, and top with peanuts and cilantro, however I threw the veggies back into the wok and mixed everything together for 1-2mins more, then divided into the bowls.


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