A quick and flavorful stir-fry combining tender beef, fresh vegetables, and a spicy sauce, served over brown jasmine rice.
Ingredients
Meat
1lbsirloin steak(frozen for 15-20 minutes before slicing)
Vegetables
8ozmushrooms (button or cremini)(sliced)
2largered bell peppers(thinly sliced)
½largeonion(thinly sliced)
Aromatics
5clovesgarlic(minced)
Sauces & Condiments
2tablespoonssoy sauce or tamari
3teaspoonsred curry paste
2teaspoonshoisin sauce
2teaspoonsrice vinegar
2tablespoonsbrown sugar(packed)
¼cuplow-sodium beef broth
1tablespoonplus 3 teaspoons cornstarch(divided)
6teaspoonscanola oil(divided)
Carbohydrate Base
3cupscooked brown jasmine rice
¼cupchopped fresh cilantro
Seasoning
Salt and black pepper(to taste)
Instructions
Place the sirloin in the freezer for 15-20 minutes, then slice thinly against the grain and season with salt and pepper. Toss with 1 tablespoon of cornstarch.
Whisk together soy sauce, red curry paste, hoisin sauce, rice vinegar, brown sugar, beef broth, and 3 teaspoons of cornstarch to make the sauce. Set aside.
Heat 2 teaspoons of canola oil in a large skillet over high heat. Stir-fry mushrooms, peppers, and onions for 5-6 minutes. Add garlic and cook 30 seconds. Remove vegetables.
Wipe the skillet, then heat another 2 teaspoons of oil. Cook half the beef 1-2 minutes per side until browned. Repeat with remaining beef.
Return beef and vegetables to skillet, pour in sauce, and toss. Bring to a boil, then simmer 1-2 minutes until thickened.
Serve over rice, garnished with cilantro. Optional: add chili flakes or sriracha for extra spice.
Notes
For extra spice, add chili flakes or sriracha before serving. Mushrooms can be substituted with zucchini or snap peas for variety.