We eat stir fry about twice a week around here, so I thought I’d spice it up a little. I grabbed some of the summer veggies from my garden and went to town. It turned out great.
The red pepper flakes and hoisin sauce give it a bit of a kick, so tone that down if you’re a spicy lightweight! 😉
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1/2 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
1/2 pound green beans
2 sweet peppers, seeded and sliced
1 onion, sliced
1 can sliced water chestnuts.
In a small mixing bowl, combine first 5 ingredients and set aside. In a large skillet, cook beef in peanut oil until no longer pink; remove from pan and set aside. In same pan, swirl a little more peanut oil and saute veggies to desired crispness. Add meat and sauce, and cook until sauce is heated and flavors have melded, 3-5 minutes. Serve hot over rice. Enjoy!