I surprised myself with this dish. I’m normally not much of a red meat eater. Beyond a few recipes that call for ground beef, it’s just not something I cook with often. I would venture to guess that I frequently go a month at a time without using red meat at all. Normally when I do add it to the menu, it’s more for the sake of variety. But in the case of this stir fry, I saw it and I just had to try it. The real carnivore of the house (Ben, obvs) went nuts for this dinner. The great news is I really enjoyed it too. Stir fry is always a nice option for a quick and filling dinner, and we liked this particular combination of veggies, meat and sauce. Of course you can switch out various ingredients to suit what you have on hand and what you prefer. The most time-intensive part is the ingredient prep. The faster you are with a knife, the quicker this meal will be. Makes great leftovers too, or so I heard – I didn’t get to any of them before the carnivore
1 tsp. cornstarch
¼ cup cold water
3 tbsp. plum sauce
1 tbsp. grated fresh ginger
1 tbsp. low sodium soy sauce
¼ tsp. red pepper flakes
1 lb. boneless sirloin steak, cut into thin strips
1 tbsp. vegetable or canola oil
1 red bell pepper, seeded and sliced thin
1½ cups small broccoli florets
1 carrot, peeled and julienned
4 green onions, chopped
1 clove garlic, minced
3 tbsp. salted peanuts, chopped (optional)
Rice, for serving
Sesame seeds, for garnish
In a small bowl, combine the cornstarch and water; whisk until smooth. Stir in the plum sauce, ginger, soy sauce and red pepper flakes. Set aside.
In a large skillet or wok over medium-high heat, cook the steak strips until no longer pink. Remove to a plate and set aside, draining the excess fat from the skillet if necessary. Add the oil to the pan and heat through. Add the red pepper, broccoli and carrot pieces to the skillet and stir fry until crisp-tender, about 5 minutes. Mix in the green onion and garlic and cook just until fragrant, about 30 seconds. Return the steak pieces to the pan. Add the sauce to the pan, stirring well to coat everything. Cook until slightly thickened, about 2 minutes more. Stir in the peanuts.
Serve the warm stir fry over rice and sprinkle with sesame seeds for garnish, if desired.