Spicy Beef Stir-Fry

This has just the right amount of heat for us but it can easily be increased or decreased by adjusting the amount of Sriracha sauce.

INGREDIENTS

2 pounds thinly sliced beef

4 cloves garlic

1/4 cup avocado oil

1 tablespoon rice vinegar

4 to 5 oil packed anchovy fillets

2 bell peppers, chopped

2 stalks celery, chopped

1 onion, chopped

1/2 pound broccoli florets

1 (14oz) can straw mushrooms, drained and rinsed

1/3 cup water

1 tablespoon cornstarch

1 tablespoon jarred minced ginger

1 teaspoon GF chicken bouillon granules

1 teaspoon toasted sesame oil

1-2 teaspoons sriracha sauce

1/2 teaspoon garlic powder

INGREDIENTS

Mix the garlic, rice vinegar and oil in a large re-sealable plastic bag and toss in the beef.

Swish the contents of the bag together to coat beef thoroughly, seal and refrigerate for 4 to 6 hours.

Place the anchovy fillets in a large non-stick skillet and bring to medium-high heat and cook for 2 minutes while mashing them with a wooden spoon.

Add the contents of the plastic bag to pan and cook until meat is slightly browned, about 5 minutes.

Add broccoli florets and celery and cook for another 5 minutes.

Add the mushrooms, peppers and onions and cook for an additional 5 minutes.

Cover and continue to cook until veggies are tender but a la dente, about 7-8 minutes.

In the meantime whisk together the water, cornstarch, minced ginger, chicken bouillon granules, sesame oil, sriracha sauce and garlic powder and add to the stir fry, remove from stovetop.

Serve over cooked rice.

Enjoy!