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Author Notes: This was a creation to use as many veggies as possible from my CSA box. My husband had just gotten home from a difficult day of jury duty and said it was my best stir fry ever! —howtofeedagoon
- 1 teaspoon hot sauce or Siracha
- 1 teaspoon sesame oil
- 3 tablespoons stir fry sauce or terriyaki sauce
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 3 tablespoons hoison sauce
- 1 pound Beef sirloin tips - cut into bite size pieces against the grain
- 2 teaspoons soy sauce
- 2 teaspoons Sherry
- 3+ teaspoons canola oil
- 1/2 pound button mushrooms
- 1/2 pound baby broccoli
- 1 bunch baby chard
- 1 bunch ramps - chopped
- 1 tablespoon ginger - minced
- 3 teaspoons chopped garlic
- 1 teaspoon sesame seeds
- Combine Siracha, sesame oil, terriyaki sauce, honey, soy sauce, rice vinegar, and hoison sauce. Set aside. Chop all vegetables into bite size pieces.
- Combine Sherry and soy sauce and marinate beef for 10-15 minutes while you chop the rest of the ingredients.
- Heat a large non-stick pan over medium high heat. Add 1 tablespoon of canola oil and heat until it shimmers. Add marinated beef and cook 5-6 minutes or until no longer pink. Take off heat and place beef into a clean bowl. Set aside and wipe out pan.
- Heat 1 tablespoon of oil over medium high heat. Add chopped mushrooms. Cook until they have released all of their liquids and are brown. Take off heat and place mushrooms into a clean bowl. Set aside and wipe out pan if needed.
- Heat 1 tablespoon of oil over medium high heat. Add broccoli and ramps. Cook until just brown. Add baby chard and cook until wilted. Make a space in the middle of the pan and add 1 teaspoon oil. Add garlic and ginger and cook until fragrant, about 30 seconds. Add the mushrooms and beef back to the pan. Add the sauce mixture. Toss to coat. Cook 2 minutes or until sauce thickens. Serve over brown rice.
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