I’m not going to sugar coat it, it’s been too hot to cook! Not that I’m complaining, but sometimes you feel uninspired or sometimes your recipe doesn’t come out as you’d hope or would’ve liked. However, yesterday I had some veggies that were in need of attention and a craving for some Chinese inspired beef stir fry with peanut sauce, well not only did it definitely hit the spot it was so easy and so good and worth the heat in the kitchen.

Beef Stir Fry Recipe:

• Inside round fast fry steaks (I used 3 large as was cooking with leftovers for frozen meals)
• 3 celery stalks chopped
• 2 carrots julienned
• 1 onion large dice
• 2 cloves of garlic
• 1 tablespoon chili garlic sauce
• 1 medium green pepper julienned
• 1 medium red pepper julienned
• 1 can (8oz) of bamboo shoots
• 1 tomato large dice
• 1/2 can (400ml) of coconut milk (I use the other half for coconut rice)
• 2 1/2 heaping tablespoons of peanut butter (I like crunchy)
• 5 Thai chilis (these are hot – use as many or as few as you’d like) finely chopped
• soy sauce (to taste – I use this to marinate and while cooking)
• fish sauce (to taste – I use this to marinate and while cooking) optional
• green onions (which I forgot to add)
• chili oil (to taste – I use this to marinate and while cooking)

Directions:

Thinly slice beef, add to a bowl and marinate with soy sauce, chili garlic sauce and fish sauce (if using). I like to let this marinate for at least 2 hours, but can be done up to 30 minutes in advance. Once all veggies are prepped, you can add a couple do drops to the wok, add the beef and lightly cook. Remove from heat, add onion and let soften before adding garlic and other veggies, while tossing together, add soy sauce, fish sauce and chili oil to taste. Add beef back to wok and toss together until cooked. Remove from heat again. In empty wok, add coconut milk, peanut butter, thai chilis and a few drops of chili oil. Stir to combine. If too thick add a few tablespoons of water one at a time until desired thickness. If too thin, let it simmer and thicken. Once sauce is to your liking, add all ingredients back to your wok and stir. Alternatively, you can add sauce on top when plating (I like it mixed together). Serve over rice or with rice noodles. I also served with egg rolls I made a few weeks ago (see Prep Day post) and froze. Enjoy.

Chrissie xo