PepperFool.com Home Back to Recipe Main Page Back to RisaG Recipes
Spicy Beef Stir-fry
  Back To Index
    Spicy Beef Stir-fry

  • 1/2 lb boneless sirloin -- cut in 1/4" strips
  • 1 1 inch pc ginger root -- finely chopped
  • 3 cloves garlic -- minced
  • 2 tbsp reduced sodium soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp rice wine
  • 1/2 cup beef broth
  • 2 cups frozen broccoli -- thawed
  • 1 red bell pepper -- julienne
  • 1 serrano chile pepper julienne
  • 2 scallions (green & white parts) -- sliced diagonally
  • 1/4 tsp red pepper flakes
  • For beef: In a zip-top bag, place steak, ginger, garlic, broth, rice wine, soy sauce and oil. Zip up and let marinate, in refrigerator, for several hours.

    When ready to cook, heat 1 tbsp oil in a wok. When hot, add broccoli and stir-fry for 2 minutes until broccoli is heated through. Add red bell peppers and serrano chiles. Stir-fry for 2-3 minutes. Remove vegetables and set aside.

    Add remaining oil to wok. Drain and reserve marinade. Dry off the meat a bit. Add to wok and stir-fry for 2 minutes until the beef has lost most of its pink color. Place the vegetables back in the wok and stir-fry to reheat veggies. Add scallions and red pepper flakes. Stir-fry 1 minute. Remove from heat.

    serve immediately.

    NOTES : Risa's notes:

    For Level 1 Somersize, serve without any grain side dish, just maybe another vegetable stir-fried, such as green beans. Fro Level 2, serve with 1/2 cup of mixed cooked grains or one grain - such as brown rice.

    From: RisaG.Adapted from Fast & Easy by Suzanne Somers
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Wed, 12 Feb 2003

    *BACK TO RISAG*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com