Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons rice
- 1 pound beef sirloin, sliced against the grain into thin strips
- Kosher salt and freshly ground pepper
- 3 tablespoons peanut oil
- 1 small onion, halved and sliced thinly
- 1 carrot, peeled and sliced thinly
- 1 celery stalk, sliced thinly
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic sauce or sriracha sauce
- 1 clove garlic, smashed
- 1 teaspoon ginger paste
- 3-5 dried red chiles, halved
- ½ cup beef broth
- 2 teaspoons toasted sesame oil
- ½ cup peanuts
- ¼ cup sliced scallion tops
- Cooked rice, for serving
Directions
Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl. Add the beef, season with salt and pepper and toss to coat. Set aside for 30 minutes.
Heat a large nonstick skillet or wok over high heat until hot. Add peanut oil, then the onion, carrots and celery, stir-fry about a minute. Add the soy sauce, chili garlic sauce, garlic, ginger paste and red chilies, stir-fry another minute or so. Add the beef mixture, and stir-fry for 2 minutes. Next, add the beef broth and reduce until thickened. Finally add the toasted sesame oil, peanuts and scallion tops and toss to coat. Serve immediately.
Serve over rice.
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