Spicy Beef Stir Fry
From jo_jo_ba 11 years ago
- 20 minutes to make
- Serves 4
A classic stir fry of lean steak, vegetables and baby corn gets amped up with a spicy (but not too spicy) sauce from Blue Dragon. The label on the Szechuan sauce describes it as featuring "tomato, Szechuan pepper and spicy chilli flakes" and is more fragrant that smack-your-mama spicy.
Ingredients
- 1 tbsp olive or canola oil shopping list
- 340g (¾ lb) inside round or flank steak, thinly sliced shopping list
- ½ large onion, sliced into thin half-moons shopping list
- 1 red pepper, sliced into thin strips shopping list
- 1 zucchini, sliced into half-moons shopping list
- 1 (400g / 15-oz net wt.) can baby corn, drained (216g / 7.6 oz drained) shopping list
- 100g (3.5 oz) snow peas shopping list
- 100g (3.5 oz) bean sprouts shopping list
- 140g (5 oz) fresh baby spinach shopping list
- 1 pouch (140 mL) Blue Dragon Szechuan pepper Stir Fry Sauce shopping list
- ¼ cup low-sodium beef broth shopping list
- 1 tsp soy sauce shopping list
How to make it
- Heat the oil in a large sauté pan over high. Add the steak and cook until browned. Remove to a plate.
- Reduce heat to medium and add the onion. Cook, stirring often, until the onion is translucent.
- Stir in the red pepper, zucchini and baby corn and cook 2 minutes
- Add snow peas, bean sprouts, spinach, Blue Dragon Szechuan Pepper Stir Fry Sauce, beef broth and soy sauce and simmer for 2 minutes.
- Serve with brown rice.
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