Bbq Beef Stir-Fry
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
61
Spice
53
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Canola Oil2 stalks
Celery (sliced about 1/4-inch thick)1 medium
Yellow Onion (sliced)1 tbsp
Ginger Root (freshly minced)1 tsp
Garlic (chopped)2 tbsps
Tomato Paste1 tsp
Ginger (chopped)1 tsp
Hot Sauce1 cup
Light Brown Sugar2 tbsps
Cider Vinegar1 tsp
PepperDirections:
1
Stir-Fry: In a wok or large skillet over high heat add the canola oil
2
Add the beef and cook until browned, about 3 minutes
3
Set aside on a plate
4
To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes
5
Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad
6
Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef
7
Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad
8
Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry
9
Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended
10
Add half to the stir-fry and save the remaining half for the next time you make a stir-fry
11
The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator