FCC Beef Stir Fry
1/2 lb petite sirloin steak (I used pre-cut stir fry meat from the store)
1 tbsp cornstarch
1 tbsp soy sauce
1/2 tsp grated ginger
2 tsp sesame oil
1 head broccoli
1/2 lb snow peas
1 tbsp vegetable oil
1 clove garlic minced
1/2 tsp red pepper flakes
Thinly slice the sirloin steak (and if you are having trouble slicing it thinly, pop it into the freezer for 15 minutes, then slice).
Toss the beef with cornstarch, soy sauce, ginger, and sesame oil, and let it sit while you prep the veggies.
Cut the broccoli head into evenly sized florets.
Wash the broccoli and snow peas, and make sure you dry them thoroughly either in a salad spinner or with a towel. If there’s excess water, you will end up steaming your stir fry and it will likely be mushy.
Heat up a wok or skillet over medium-high heat, and test it for heat by adding a few drops of water. If they sizzle and burn up immediately, the pan is hot enough.
Add the marinated beef.
Toss frequently for a couple of minutes until the beef slices are cooked, then remove the beef to a big bowl.
Add the vegetable oil to the pan, and toss in the garlic and red pepper flakes. Immediately add the broccoli and cook, stirring frequently, for 2-3 minutes until the broccoli is bright green, and still crisp, but slightly tender.
Remove the broccoli to the same bowl that contains the beef.
Add the snow peas to the pan and cook for 1-2 minutes, until slightly tender but mostly crisp, then add in the reserved cooked beef and broccoli and stir it all together for 1 minute. The stir fry is now ready!
Enjoy with rice or noodles if desired.
Recipe by Lora Smith from Fresh Chile Cookin'! group on Facebook.
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