Ever since we bought a house, our adventures seem to be more of the DIY landscaping and culinary variety. I promise I didn't start this blog to post recipes but it is what it is :) I grew up in a house that did not see much home cooking and so I am constantly amazed at what I'm able to make with my bare hands and (very) little skill. I'm starting to enjoy what I cook at home more than restaurant meals...mine usually seem to have a lot more fresh ingredients and a whole lot less salt.
This past year, Sundays have been a great opportunity for me to spend some time in the kitchen and create. It's meditative for me and when I'm done "meditating", there is usually something delicious to eat! Today it was a stir fry that I compiled from a few other recipes and just made up as I went along (how I make my best meals!)
I felt very proud of this mishmash recipe and it was invigorating to create with all of its bright colors, so I thought I'd share it with you!
Brandy's MishMash Stir Fry Recipe
(Or we could just call it Sirloin Pepper Stir Fry with Bok Choy, sounds a little less silly)
Marinade:
(I began by adapting this marinade recipe/steps for beef prep and marinating the beef for 4 hours)
10 oz Humane Certified beef sirloin, cut into thin strips
2 Tbsp rice vinegar
5 Tbsp gluten-free tamari (soy sauce)
1 Tbsp honey
1 Tbsp peeled, grated ginger (I love this part, makes me feel like a chef)
1 tsp red pepper flakes
2 cloves of pressed garlic (you could mince instead)
2 Tbsp Frank's Red Hot Sauce
1/4 tsp dark sesame oil
1/4 tsp dark sesame oil
Stir Fry
1/2 chopped sweet onion
1 red bell pepper, julienned
1 green bell pepper, julienned
1 bunch baby bok choy, cut into 1 inch pieces
1/2 bunch of chopped scallions
3 cloves pressed garlic
Heat 3 Tbsp coconut oil (or other high heat oil) over medium-high until nearly smoking. Then add drained beef strips (but retain liquid to add later) for a quick stir around the pan (about 1-2 minutes). Remove beef but keep remaining oil in pan. Add onion and cook for 1 minute. Add peppers and cook for 2 minutes (or longer if you like your vegetables cooked more, we like them crunchy!).
Finally, return beef to the pan and add baby bok choy, scallions and garlic. Cook until baby bok choy just begins to wilt. Serve over basmati or jasmine rice and enjoy! (Note: For a more flavorful dish, you could make another batch of the marinade to add to stir fry near the end for a saucier dish. I enjoy the flavor of basmati rice so I try not to overpower it with too much sauce...which also cuts down on sodium which is a big issue for us!)
