Sichuan a la Beef


Stir fry is probably one of my favorite dishes. I love the flexibility in the dish. You can easily throw in just about any leftover veggies you have hanging around in your fridge and pull them all together with some sauce and a protein.

Of course, Tom is not a huge fan of stir fry. He eats it, but he also thinks that I make too many dishes like this so he easily gets bored of it. (Weirdo.) We hadn't anything stir fry or even Asian-related in quite some time so I figured I was safe to sneak this dish into the meal plan.

I opted to triple the amount of veggies going into this dish, partly because I didn't think there were enough and partly because there is no good reason to only use one stalk of celery.

Sichuan a la Beef
Source: The Iron You
Servings: 4
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for the marinade:
    • 2 tsp. coconut aminos
    • 2 tsp. arrowroot powder
    • 1 tsp. rice wine 
for the sauce:
    • 1 tbsp. oyster sauce
    • 1 tbsp. Sriracha 
    • 4 tsp. honey 
    • 4 tsp. water
    • 3 tsp. coconut aminos
    • 1 tsp. olive oil 
    • 1 tsp. chili oil (optional)
    • 1 lb. flank steak, cut into thin strips
    • 3-4 celery stalks, cut into matchsticks
    • 3-4 medium carrots, cut into matchsticks
    • 3 cloves garlic, minced
    • 4 green onions, sliced 
    • 2 tbsp. olive oil 
1. Whisk together the marinade ingredients in a medium bowl with lid. Add the flank steak strips and toss to coat. Allow meat to sit in marinade for at least 15 minutes, refrigerated.
2. In a medium bowl, whisk together ingredients for the sauce. Set aside.
3. Add 1 tablespoon of olive oil to a large skillet or wok over medium-high heat. Add the beef strips (discarding the marinade) and cook for 1-2 minutes or until browned and lightly charred. Transfer to a plate and set aside.
4. Wipe out the wok or skillet with a paper towel and then add the remaining tablespoon of olive oil. Reduce the heat to medium and add the celery and carrots. Cook for 5 minutes. Add garlic and cook 1 minute more.
5. Return the beef to the pan and stir in the sauce as well. Cook for 2-3 minutes or until sauce has thickened. Stir in half of the scallions.
6. Plate, and garnish with remaining scallions.

I served this over cauliflower rice. Tom said he really liked this dish so I guess I put just enough time in between stir fry dishes for him to enjoy it! 

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