Beef Stir-Fry

Lately I have been craving Asian food. Luckily, I happen to have quite a few leftover veggies from last week that work well in a stir-fry dish. I picked up some beef and a few sauces at the store and planned to throw everything together. You can use any vegetables you happen to have on hand, the more the merrier! 

It turned out so great that I think I will repeat this dish later in the week with chicken instead of beef. Yum!



Beef and Vegetable Stir-Fry
1/2 pound top sirloin, cut into 1/4 inch thick slices
1 cup shiitake mushrooms, stemmed and thickly sliced
1 handful snow peas
1/2 cup carrots, peeled and cut into 1/2 inch slices
1 medium size head of broccoli, cut into bite size pieces
1/2 cup green bell pepper, cut into 1/4 inch thick slices
1/2 cup red bell pepper, cut into 1/4 inch thick slices
1 clove garlic, pressed
3 tablespoons canola oil
3 tablespoons hoisin sauce
2 teaspoons siracha sauce
1/2 teaspoon sesame oil

Lightly season beef with salt and pepper. In a wok or large nonstick skillet, heat canola oil over medium-high heat. Add garlic and mushrooms. Stir constantly until mushrooms are tender, about 3 minutes. Add beef and continue cooking an additional minute, until the beef is browned on the outside but still pink in the center. Add snow peas, carrots, broccoli and bell peppers. Cook, stirring constantly, for 1 minute. Stir in hoisin, Siracha and Sesame oil; continue cooking 1-2 minutes, until vegetables are crunchy and beef is cooked through. Serve over rice.