Have you ever experienced the beauty of Sriracha? The Thai chili sauce is so tasty and super versatile. The flavorful heat of sun ripened chilis and garlic pair perfectly with the ginger in this week's Fresh Baked Friday recipe.
My brother eats Sriracha on everything. EVERYTHING. Last week, he tried it on homemade Belgian waffles. It wasn't the best decision he'd ever made, but he still ate every last bite.
Srircha is used in a bit more traditional way in this beef stir fry recipe. It adds so much flavor and just enough spice. Along with the ginger, this dish packs big taste into a quick and healthy dish. Try it tonight!
Beef Stir Fry with Chili Ginger Sauce
1 lb. stir fry steak, thinly sliced (if you're feeling fancy, try sirloin)
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
1 orange pepper, sliced into strips
1/2 cup celery, chopped (about 2 stalks)
4 tbsp olive oil
4 tbsp low-sodium soy sauce
2 tbsp minced or ground ginger
2 tbsp Sriracha
1 tbsp cornstarch
Cooked brown rice
- In a bowl, combine soy sauce, ginger, Sriracha and cornstarch. Add thinly sliced steak and stir until evenly coated. Set aside.
- In a frying pan, add 2 tbsp olive oil, all peppers, and celery. Stir fry over high heat for about 3 minutes or until peppers become soft. Remove from pan and set aside.
- Add remaining 2 tbsp of olive oil to pan and reduce heat to medium-high. Add steak with sauce and cook until only slightly pink in the middle, about 5 to 6 minutes for thin slices.
- Serve peppers and steak over cooked brown rice.
Easy, healthy, delicious, and just enough heat to warm you up after a frigid day.
Enjoy your weekend, friends!