I always look to recipes for inspiration, but I rarely ever follow one exactly — I am kind of a picky eater, so I tend to suit them to my own tastes. For tonights dinner, I adapted this recipe for a delish, spicy take on Asian stir fry. Shelled edamame, baby broccoli or corn, water chestnuts or brown rice would also be great in this recipe — have fun with it, add whatever veggies you like; you can not go wrong, the sauce is really the stand out flavor!
To make it my way, this is what you will need for 2 LARGE servings:
- 3/4 pound beef round stew meat (can substitute another cut, chicken, shrimp or tofu)
- 1 red bell pepper, cut into thin slices
- 1 large carrot, sliced
- 1 cup zucchini, sliced
- 2 cloves of garlic, minced
- 1/4 cup gluten free soy sauce
- 1/2 cup water
- 1/2 tablespoon cornstarch
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon chinese five spice (optional)
- 1 tablespoon EVOO
- just a dash of sesame oil (optional)
- 2 green onions, chopped
- 4 oz rice noodles
Cook rice noodles according to package directions, drain & set aside. Also, in a small bowl combine cornstarch, chinese five spice, black & cayenne pepper with water & soy sauce, mix until smooth & set aside.
In a wok (or large pan), stir fry beef in hot oil (medium-high heat) for approximately 6 minutes (or until no longer pink). Remove meat & set aside. Add peppers, carrot, zucchini & garlic, stir fry for 2 minutes. Add soy sauce mixture to pan, bring to a boil. Cook for an additional 2 minutes, stirring occasionally, until sauce thickens. Then add beef, rice noodles and a dash of sesame oil, cook for 1 minute.
Serve, topped with (optional) green onions & enjoy!