Spicy Beef Stir-Fry
October 19, 2014
Categories: Dinner, Lunch, Main Dish, Beef, Vegetables, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Spicy, Spring, Kosher Meat more
"This lovely stir-fry has just the right amount of heat for us. Serve this over a bed of cooked rice or toss in your favourite noodles. If gluten intolerant make sure you are using gluten free bouillon granules."
- Serving Size: 1 (578.8 g)
- Calories 863.3
- Total Fat - 69.2 g
- Saturated Fat - 28.9 g
- Cholesterol - 474 mg
- Sodium - 588 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 6.8 g
- Sugars - 6.1 g
- Protein - 41 g
- Calcium - 1177.1 mg
- Iron - 15.3 mg
- Vitamin C - 132.1 mg
- Thiamin - 0.3 mg
Mix the garlic, rice vinegar and oil in a large re-sealable plastic bag and toss in the beef.
Swish the contents of the bag together to coat beef thoroughly, seal and refrigerate for 4 to 6 hours.
Place the anchovy fillets in a large non-stick skillet and bring to medium-high heat and cook for 2 minutes while mashing them with a wooden spoon.
Add the contents of the plastic bag to pan and cook until meat is slightly browned, about 5 minutes.
Add broccoli florets and celery and cook for another 5 minutes.
Add the mushrooms, peppers and onions and cook for an additional 5 minutes.
Cover and continue to cook until veggies are tender but a la dente, about 7-8 minutes.
In the meantime whisk together the water, cornstarch, minced ginger, chicken bouillon granules, sesame oil, sriracha sauce and garlic powder and add to the stir fry, remove from stove-top.
Serve over cooked rice.
Tips & Variations
No special items needed.