Saucy Korean Beef Stir Fry

Ingredients:

• 1 pound beef top sirloin or flank steak, sliced as thin as possible
• 1 small onion, sliced into very thin strips
• 2 Tablespoons cornstarch, divided

Marinade/Sauce

• 6 garlic cloves, minced
• 1 Tablespoon freshly grated ginger
• 3/4 cup soy sauce
• 1/4 cup water
• 1/2 cup Chinese rice wine, mirin or dry sherry 
• 1/3 cup granulated sugar
• 1/4 teaspoon black pepper
• 1-2 teaspoons Sriracha/Asian hot chile sauce

Stir Fry

• 3 Tablespoons sesame oil, divided
• 1 zucchini, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, thinly sliced
• 2 cups mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. In an airtight container, whisk all of the marinade/sauce ingredients together. Spoon 1/2 cup of marinade/sauce into a gallon size freezer bag and whisk in 1 tablespoon cornstarch. Add beef and onions to freezer bag. Refrigerate both the meat/onions and the separate reserved sauce for 30 minutes-12 hours (longer the better).
2. When ready to cook, heat 1 tablespoon sesame oil in a wok or very large skillet over high heat. once very hot and rippling, remove meat and onions from the marinade and add to wok.
3. Break up any clumps in the meat and let cook for 1 minute, without stirring, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don't overcook or it won't be as tender! Transfer beef to a large plate and cover. Wipe wok with a paper towel.
4. Add 1 tablespoon cornstarch to reserved sauce and whisk until smooth.
5. Heat an additional tablespoon sesame oil in the wok over high heat. Add "stir fry" vegetables and saute for 1 minute. Add reserved sauce and bring to a simmer. Cook until sauce has thickened, about 1-2 minutes. Add beef back to skillet with vegetables and sauce and continue to cook until meat is cooked through and vegetables are crisp-tender, about 1 minute. Taste and add additional sriracha/salt/pepper if desired.
6. Serve over rice or noodles and garnish with scallions (optional).

~Adapted from carlsbadcravings.com

Stir Fried Rice (or Rice Noodles)

Ingredients:

• 1/2 cup rice or rice noodles
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 head broccoli, chopped
• 1 red bell pepper, chopped
• 1 portabello mushroom, chopped
• 1 bunch swiss chard, chopped
• 1 bunch bok choy, chopped
• 1 onion, chopped
• 2 eggs, beaten
• olive oil
• soy sauce

Directions:

1. Cook rice or rice noodles as package suggests and set aside.
2. Steam celery, carrots and broccoli to soften a bit (celery & carrots = 5-7 minutes, broccoli = 3-5 minutes).
3. Heat olive oil in pan over medium high heat.
4. Add onions and cook until translucent
5. Add all of the veggies. Stir everything together, adding more oil if needed. 
6. Add garlic powder, ginger powder, crushed black pepper and soy sauce
7. Cook for about 7-10 minutes or until it is all cooked to your preference.
8. Add the rice or rice noodles and mix together well.
9. Push mixture to one half of the pan and crack eggs into the other half. Scramble the eggs until they are pretty much cooked, then introduce both sides of the pan together, mixing the eggs with the rice/veggie mixture.

*These are just a few veggie options, you can add any veggies you like! You can use peanut, sesame or coconut oil in place of the olive oil. And you can replace the soy sauce with liquid aminos, it taste the same and has a lot less sodium (as well as being gluten free). 

**Tip- Day old rice works really well in this recipe, as it doesn't stick together as much.

Recipe via Stephanie