Beef & Veggie Stir-Fry
Makes 4 servings
Mix up the Marinade/Sauce in a 1 cup measuring cup:
1 tsp ginger, grated
2-3 tsp garlic, minced
¼ cup GF soy sauce (I like Bragg’s Liquid Soy Seasoning)
¼ cup honey
2 Tbsp lime juice (fresh is best)
2 tsp rice vinegar
1 Tbsp cornstarch
1 Tbsp tapioca starch
1 tsp ground coriander
¼ tsp crushed red pepper (red pepper flakes)
Add water, so the sauce is up to 1 cup total.
Pour marinade in a plastic container. Then add and marinate in refrigerator at least 30 minutes (no longer than 24 hrs):
~ .2 - .4 kg (½ - ¾ lb) sirloin-tipped beef, sliced thinly for stir-fry.
Cook 1 cup dried brown basmati rice (or rice of your choice) according to directions on package (although I like to leave out any oil/salt for rice).
While rice is cooking, prep the following (or you can use an Asian stir-fry veggie mix, which some grocery stores have ready-to-cook):
¼ - ½ red bell pepper, sliced
snow peas, a handful
1 small carrot, grated
¼ - ½ cup bean sprouts
When rice has about 15-20 minutes left to go, heat in a wok or large frying pan over med-high heat:
1 Tbsp oil (Canola works well)
Add veggies to hot oil and cook 4-5 minutes, until just beginning to soften. Remove veggies from pan and set aside.
Take meat out of marinade and place in your wok/frying pan. The meat will cook quickly, so make sure to turn and get nicely browned.
Give the marinade a mix (the cornstarch/tapioca starch may settle). Then add marinade to the pan (with cooked meat) and mix, stirring constantly & scraping the bottom of the pan, until mixture begins to thicken and bubble, 3-4 minutes. Add veggies and cook all together 2-3 minutes.