Beef and Vegetable Stir-Fry

Categories: Casseroles- One-dish meals

Ingredients

• 1/2 to 2/3 lb. lean sirloin, trimmed of visible fat and very thinly sliced across the grain
• 1 to 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. fish sauce
• 1 tsp. minced garlic
• 1 tsp. minced fresh ginger
• 1 Tbsp. Sriracha or other hot chile sauce
• 1 Tbsp. stir-fry oil OR coconut oil, divided use
• 1/2 red bell pepper, cut into 1-inch pieces
• 1/2 yellow bell pepper, cut into 1-inch pieces
• 1 large carrot OR 2 handfuls baby carrots, sliced into matchsticks
• 4 green onions, thinly sliced, while and green parts separated
• 1/2 tsp. cornstarch
• 4 Tbsp. cold water
• Sesame seeds, for garnish
• Cooed rice, for serving

Directions

1. In a medium bowl, combine the beef, soy sauce, fish sauce, garlic, ginger, Sriracha and half of the oil. Mix well. Let stand 20 minutes.
2. Heat a large skillet or wok over medium-high heat. Add beef and cook, stirring frequently, until meat is almost cooked through. Push beef to one side; add the remaining oil and the peppers, carrots and white parts of the green onions and cook, stirring frequently, until vegetables are crisp-tender and beef is cooked through.
3. In a small bowl, stir the cornstarch into the cold water to dissolve. Pour mixture over beef and vegetables and bring to a boil. Cook just until sauce thickens. Sprinkle with green onion tops and sesame seeds. Serve over rice.

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