I picked up this amazing garlic chili paste a few days ago and have been DYING to test it out. Luckily, we had some veggies that needed to be used and my brain imediately jumped into stir fry mode. Because it’s my kitchen and I can fry if I want to. (I promise that’s the last bad kitchen pun…for this post.)
It’s fast.
It’s easy.
It’s super delicious.
And you can use any veggies and meat you’ve already got in the house. For this recipe I used steak, baby bok choy, onions, and snap peas.
Recently I’ve been playing around with this technique called “velveting” and it’s worked wonders for the meat. Basically, you just slice it thin, as thin as you’d like it, like the picture below:
then you marinate in the wine, soy sauce, and cornstarch for 5-10 minutes…
then sear it in a hot skillet (with a little bit of oil) for 1-2 minutes per side. And voila! It melts like butter in your mouth and is so tender and delicious. Goodness…I might need to make steak again soon.
Here’s what you’ll need:
Beef stir fry with baby bok choy, snap peas, and ginger chili sauce
35-40 mins.
Serves 4
For the beef:
- 1.5 lbs steak
- 4 Tablespoons cornstarch
- 2 Tablespoons Bragg’s liquid aminos because it’s gluten free (or soy sauce)
- 2 Tablespoons white wine
- 3 Tablespoons vegetable oil
For the sauce:
- 1 Tablespoon garlic powder
- 1.5 Tablespoons ground ginger
- 1/2 Tablespoon ground mustard
- 1/3 cup + 2 Tablespoons brown sugar, packed
- 2 Tablespoons vinegar
- 4 Tablespoons water
- 1/2 teaspoon garlic chili paste
- 1 Tablespoon Sriracha
- 1/2 cup liquid aminos (or soy sauce)
- 1/2 Tablespoon cornstarch
For the veggies:
- 1 large onion, chopped into 1/2 inch pieces
- .50 lbs snap peas
- 2 cloves garlic, minced
- 4 cups baby bok choy
Directions:
Mix all the ingredients for the sauce together then pour into skillet and bring to a slow simmer. Once the sauce is gently bubbling, pour into a bowl and set aside. (The sauce should be a little thicker and will continue to thicken as it cools.)
Slice beef into 1/4 inch pieces and mix with wine, liquid aminos, and cornstarch. Let sit for 10 mins.
Add oil to the same skillet used for sauce and heat over medium/high. Divide meat into batches and quickly sear on both sides (1-2 minutes per side.) Remove to paper towel-lined plate and continue until all the meat is cooked.
Toss the snap peas and onions into the skillet and deglaze if necessary (I added about 2 Tablespoons of water). Add garlic and saute for a minute, then add bok choy.
Once the veggies are cooked turn off heat, add meat and sauce, and mix until evenly coated. Serve over white rice and enjoy!
Ingredients
- 1.5 lbs steak
- 4 Tablespoons cornstarch
- 2 Tablespoons Bragg's liquid aminos because it's gluten free (or soy sauce)
- 2 Tablespoons white wine
- 3 Tablespoons vegetable oil
- 1 Tablespoon garlic powder
- 1.5 Tablespoons ground ginger
- 1/2 Tablespoon ground mustard
- 1/3 cup + 2 Tablespoons brown sugar, packed
- 2 Tablespoons vinegar
- 4 Tablespoons water
- 1/2 teaspoon garlic chili paste
- 1 Tablespoon Sriracha
- 1/2 cup liquid aminos (or soy sauce)
- 1/2 Tablespoon cornstarch
- 1 large onion, chopped into 1/2 inch pieces
- .50 lbs snap peas
- 2 cloves garlic, minced
- 4 cups baby bok choy
Instructions
- Mix all the ingredients for the sauce together then pour into skillet and bring to a slow simmer. Once the sauce is gently bubbling, pour into a bowl and set aside. (The sauce should be a little thicker and will continue to thicken as it cools.)
- Slice beef into 1/4 inch pieces and mix with wine, liquid aminos, and cornstarch. Let sit for 10 mins.
- Add oil to the same skillet used for sauce and heat over medium/high. Divide meat into batches and quickly sear on both sides (1-2 minutes per side.) Remove to paper towel-lined plate and continue until all the meat is cooked.
- Toss the snap peas and onions into the skillet and deglaze if necessary (I added about 2 Tablespoons of water). Add garlic and saute for a minute, then add bok choy.
- Once the veggies are cooked turn off heat, add meat and sauce, and mix until evenly coated. Serve over white rice and enjoy!
Notes
Gluten free and dairy free never tasted so good.