On the spot recipe…
I am not a huge fan of beef but my husband is, in fact a die hard fan. So, I have to cook beef in my kitchen at least once in while. My husband loves steak with mashed potatoes and we make this quite often. So the other day, I wanted to make something different with beef. I had no clue what to make and ended up making this. This recipe fits into the criteria of “on the spot recipe”. I have tried this couple of times already. I am sure it’s going to take a while to get bored of this dish.
I added whole red chili to the oil to give the dish a spicy flavor and stir fried the thinly cut beef till it started to brown along with the veggies. You get to taste beef and veggies at the same time from the same dish. Now, this is what I call as my kind of dish!
Spicy Beef Stir Fry
Ingredients
- Beef, stew beef cut thin long or thin cubes- 1/2 lb
- Olive oil- 3 tbsp
- Whole red chili- 3
- Garlic, chopped- 3 cloves
- Carrots, cut thin long- 2
- Green beans or French beans, whole- 12
- Lemon grass, fresh or dried, cut long- 3 inch 3 cuts
- Soy Sauce- 4 tbsp
- Ground pepper- 1/2 tsp
- Red wine vinegar or white vinegar- 1 1/2 tbsp
- Green onions, chopped- 1 stalk
Instruction
- Place a non-stick pan over medium heat, add olive oil.
- Add the whole red chili and saute for a second.
- Add the garlic and saute till it starts to get golden in color.
- Add the beef, cover the pan with its lid and cook for a few minutes.
- If the beef gets dry, add little water to the pan.
- When the beef turns tender, add the carrots, green beans and lemon grass.
- Cover and cook for a few minutes till veggies turn tender.
- Don’t over cook the veggies.
- Remove the cover, stir fry the beef and veggies until it starts to turn brown in color.
- Pour the soy sauce, ground pepper and stir fry.
- Add the red wine vinegar or white vinegar, and stir fry for a minute.
- Finally garnish the stir fried beef with chopped green onions.
- Transfer to a serving bowl and enjoy as a side dish with your favorite entree.
Tips:
- Make sure to cut the beef thin, so that it cooks faster.
- Stir fry the beef and veggies till it turns brown in color, so that it get the taste of fried beef.
- Don’t skip the lemon grass, it gives a nice aroma to the dish.
- Beef, stew beef cut thin long or thin cubes- ½ lb
- Olive oil- 3 tbsp
- Whole red chili- 3
- Garlic, chopped- 3 cloves
- Carrots, cut thin long- 2 no's
- Green beans or French beans, whole- 12
- Lemon grass, fresh or dried, cut long- 3 inch 3 cuts
- Soy Sauce- 4 tbsp
- Ground pepper- ½ tsp
- Red wine vinegar or white vinegar- 1½ tbsp
- Green onions, chopped- 1 stalk
- Place a non-stick pan over medium heat, add olive oil.
- Add the whole red chili and saute for a second.
- Add the garlic and saute till it starts to get golden in color.
- Add the beef, cover the pan with its lid and cook for a few minutes.
- If the beef gets dry, add little water to the pan.
- When the beef turns tender, add the carrots, green beans and lemon grass.
- Cover and cook for a few minutes till veggies turn tender.
- Don't over cook the veggies.
- Remove the cover, stir fry the beef and veggies until it starts to turn brown in color.
- Pour the soy sauce, ground pepper and stir fry.
- Add the red wine vinegar or white vinegar, and stir fry for a minute.
- Finally garnish the stir fried beef with chopped green onions.
- Transfer to a serving bowl and enjoy as a side dish with your favorite entree.
Stir fry the beef and veggies till it turns brown in color, so that it get the taste of fried beef.
Don't skip the lemon grass, it gives a nice aroma to the dish.
