This is a version of Szechuan Beef, which was one of my most favorite dishes that mom used to make. Her recipe had bamboo shoots, and fewer peppers. Stir fry is such an adaptable dish. Just add whatever veggies or meat you like the best, and you’ve got an easy weeknight dish.
- 2 lbs. sirloin steak, sliced into thin strips
- 2 tablespoons coconut oil
- 3 cups slivered carrots
- 2 cans sliced water chestnuts, drained
- 1 head broccoli cut into bite-sized florets
- 16 dried red hot chili peppers
- ½ cup soy sauce
- ¼ cup sherry
- 1 tablespoons sugar
- 1 tablespoons cornstarch
Heat the oil and cook the chilies on medium-high until they begin to char. Remove them from the oil, and set aside in a medium bowl.
Brown the steak in the oil. Remove from oil and add to the bowl with the chilies. Add the vegetables to the oil and stir fry until tender for about 5 minutes.
Stir together the soy sauce, sherry, sugar and cornstarch. Return meat and chilies to the wok. Top with the sauce. Stir until boiling and thickened. Serve over rice.
- To make this gluten free, use Tamari instead of soy sauce.
- To make this paleo, ditch the sugar, use coconut aminos instead of the soy sauce, arrowroot powder instead of corn starch, and serve over cauliflower rice.
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