StirFry - B'Strips 'Spicy Vietnamese'

By KeyIngredient

Suggested to serve w/ Baked Scallops & Artichoke Hearts & Asparagus Tips

Ingredients

• 2 lbs Lean Beef (Flank Steak, Top Round or Tenderloin) - trimmed & cut into strips
• 1 oz Vietnamese chili paste (Sambal olek)
• 1 Tbs Ginger - peeled & sliced
• Steamed Brown Rice
• 4 Lrg. Shiitake Mushies - stemmed & thinly sliced
• 2 heads Bok Choy - cleaned, cored & sliced
• 1 Red Bell Pepper - seeded & thinly sliced
• 1 sm. Japanese Eggplant - thinly sliced
• 2 oz Soy Sauce
• 2 oz H2O
• 1 Tbs Onion - peeled & minced
• 1 Tbs Cilantro - chopped
• 1 Tbs Garlic - peeled & minced
• 1 Tbs Sesame Seeds
• 1 Roll Beef in Chili Paste until evenly

Details

Servings 4

Preparation

Step 1

-1. Roll Beef in Chili Paste until evenly distributed. Heat a Lrg. non-stick sauté pan or wok until white hot. Add Beef & stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef & set aside.
-2. Keeping pan white hot, add Ginger, Garlic, Onion, Bok Choy, Mushies, Peppers & Eggplant. Shake & stir vigorously. When 1/2 way cooked, add soy & H2O. Continue to cook until veggies are fully cooked & most of the liquid has been absorbed.
-3. Add Beef & Stir. Spoon steamed rice in cent of plates & top with Beef, Cilantro, & Sesame Seeds.