Firecracker beef stir fry

Name: Firecracker beef stir fry
Total time: 900 s
Yield: 3 people
Cuisine: American
Ingredients: 2 heap tsp sambal oelek; 1/4 cup low sodium soy sauce; 1/4 cup brown sugar; 1/2 tsp toasted sesame oil; 4 cloves garlic, minced; 400 g flank steak, thinly sliced; 1 small head broccoli, chopped into bite-sized pieces; 1 carrot, thinly sliced; 1 stick celery, sliced about 1/4 cm thick; 6-8 white button mushrooms, thinly sliced; 1 onion, thinly sliced

Robert Gonzal @robert

Vancouver BC

Without a doubt, this is my favourite new dish. Not only is it a breeze to make, it also hits all the notes you want in a stir fry. Salty, spicy, sweet, beefy, and totally delicious. As written below, this stir fry will give you a nice amount of warm, chili heat. If you want more bang, simply add another teaspoonful of sambal. One thing you shouldn't forget, though, is plenty of steamed rice to serve alongside.

Robert Gonzal @robert

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Ingredients

15 minutes

3 people

2heap tsp sambal oelek
1/4 cuplow sodium soy sauce
1/4 cupbrown sugar
1/2 tsptoasted sesame oil
4 clovesgarlic, minced
400 gflank steak, thinly sliced
1small head broccoli, chopped into bite-sized pieces
1carrot, thinly sliced
1 stickcelery, sliced about 1/4 cm thick
6-8white button mushrooms, thinly sliced
1onion, thinly sliced

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Steps

15 minutes

1

Combine the first 5 ingredients together in a bowl and set it aside.
2

Put the steak in a bowl and add a small splash of veg oil, a pinch of salt, and several grinds of black pepper.
3

Add a splash of veg oil to a wok on medium-high heat. Add the broccoli, carrot, and celery and fry for about 2 minutes until you get some browning. Add the mushrooms and continue frying another 2 minutes until the mushrooms give up their water and also start to brown. Season with a pinch of salt and a few grinds of black pepper. Transfer everything to a bowl and put the wok back on the heat.
4

Add the onions to the wok, along with a little extra veg oil if needed. Let fry until the onions are soft and lightly caramelized, about 3 or 4 minutes. Add the beef and fry another 2 or 3 minutes until the meat is mostly cooked. If liquid pools, just remove it with a spoon. Return the veg to the wok and pour in the sauce. Toss to coat, and cook a final minute. Serve piping hot with rice.