Stir frys are the best throw-together-quickly-and-see-what-happens meals. If you make your own stir fry sauce a few times, you’ll realize that the same few ingredients can come together in a hundred different ways to make a new and delicious meal each time and you’ll already have most of what you need on hand. That’s what makes these such great last minute dishes on busy weeknights – lots of veggies, lots of protein, and lots of flavor in less time than it’ll take you to order a pizza.
The one thing I did run out of was rice, so we ate this on its own. The dish doesn’t need rice to make it a complete meal, but it wouldn’t hurt either.
Spicy Beef Stir Fry
- 2 pounds flank steak, cut into 2″ strips
- 4 tbsp rice wine vinegar, divided
- 4 tbsp soy sauce, divided
- salt and pepper to taste.
- 2 medium leeks, cut into half moons
- 2 medium green bell peppers, sliced
- 2 tbsp hoisin sauce
- 1 tbsp sugar
- 1 lime, juice and zest
- 1 tsp thai chili sauce
- 1″ piece fresh ginger, grated
- 8 oz sliced mushrooms
- 2 cups spinach
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Marinate the meat in a medium bowl with two tablespoons each of the vinegar and soy sauce. Add a few shakes of salt and pepper and allow the meat to sit while you start prepping the veggies.
In a deep sided skillet or Dutch oven, saute the leeks and pepper in oil over medium heat. Add plenty of salt and pepper and stir frequently until the vegetables become tender. Remove from the pan and set aside.
Toss the meat into the pan and allow it to start browning. In a small bowl, mix the remaining vinegar and soy sauce with the hoisin, sugar, lime juice and chili sauce. Stir the sauce up and add to the pan, mixing all the ingredients evenly. Grate the lime zest and ginger over the pan and add the mushrooms and spinach. Stir for 3-5 minutes until the mushrooms are tender and the spinach has wilted. Just before serving, mix in the sesame oil and seeds. Serve over rice if desired.