Ingredients
- 2 pounds beef (uncooked, thinly sliced)
- 4 cloves garlic
- 1/4 cup oil (avocado oil)
- 1 tablespoon rice vinegar
- 4 to 5 anchovy fillets (oil packed)
- 2 bell peppers, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 1/2 pound broccoli florets
- 1 can (14 ounce) straw mushrooms (drained and rinsed)
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh gingerroot (jarred)
- 1 teaspoon chicken bouillon granules
- 1 teaspoon sesame oil (toasted)
- 1 to 2 teaspoons hot sauce (sriracha sauce)
- 1/2 teaspoon garlic powder
How to Make
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Step 1: Mix the garlic, rice vinegar and oil in a large re-sealable plastic bag and toss in the beef.
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Step 2: Swish the contents of the bag together to coat beef thoroughly, seal and refrigerate for 4 to 6 hours.
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Step 3: 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.
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Step 4: Add the contents of the plastic bag to pan and cook until meat is slightly browned, about 5 minutes.
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Step 5: Add broccoli florets and celery and cook for another 5 minutes.
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Step 6: Add the mushrooms, peppers and onions and cook for an additional 5 minutes.
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Step 7: Cover and continue to cook until veggies are tender but a la dente, about 7-8 minutes.
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Step 8: 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.
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Step 9: Serve over cooked rice.
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Step 10: Enjoy!
We hope you enjoy this recipe!
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