Created by QueenBea on October 19, 2014
Step 1: Mix the garlic, rice vinegar and oil in a large re-sealable plastic bag and toss in the beef.
Step 2: Swish the contents of the bag together to coat beef thoroughly, seal and refrigerate for 4 to 6 hours.
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.
Step 4: Add the contents of the plastic bag to pan and cook until meat is slightly browned, about 5 minutes.
Step 5: Add broccoli florets and celery and cook for another 5 minutes.
Step 6: Add the mushrooms, peppers and onions and cook for an additional 5 minutes.
Step 7: Cover and continue to cook until veggies are tender but a la dente, about 7-8 minutes.
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.
Step 9: Serve over cooked rice.
Step 10: Enjoy!