With a few ingredients from your pantry, you can whip up this Spicy Carrot Ginger Stir Fried Beef in under 30 minutes. Less than that if you have a rice cooker with a timer.
Pantry cleaning has commenced!! I cleared out one meat, one can of veggies and one bottle of sauce. I didn’t even inventory the sauces I have in the cupboard or in the fridge. That would make this process MUCH MORE difficult than it should be. I have a ton of condiments… Almost as many condiments as I have baking products. *snort*
I am a food hoarder. I stock pile condiments, dry goods, canned goods. Not that I’m building a SHTF shelter or anything like that, but I’m not a huge fan of not having something easy to whip up in a moments notice. Not that this situation ever comes up, but…well…if you’re a kitchen hoor, you’ll know what I’m talking about.
I got a look at our downsized soon to be home. It’s not as down sized as S made it out to be. It will be a bit cramped, but I don’t think it will be horrible. It’ll just look a little cluttered compared to what we’re used to. AND we’ll get to save some $$ while we look for a townhouse or something to rent. Condo maybe? *shrug* We have a year to figure it out.
Tonight I made Spicy Carrot Ginger Stir Fried Beef…and it was EXTRA spicy! Next time I make it, I will cut down on the spicy. It was almost too hot to eat. Which is sad…cause it was tasty.
*insert brief testimonial*
I LOVE MY RICE COOKER! S bought it for me for Christmas. I LOVE IT! It cook rice PER-FECT-LY AND….AND…it makes my steel cut oatmeal PER-FECT-LY! I had no idea that rice cookers can make steel cut oats. I mean, they taste better than in the slow cooker and I thought THAT was the best way to cook them. No, they’re not paying me to say this about this amazing counter necessity. I just love it THAT MUCH to share this knowledge with you.
This is what the little angel looks like. It does rice and mixed rice, brown rice, porridge, and sushi rice. There’s a timer so it’ll be ready when you get home, or have your oatmeal ready when you wake up. It will keep warm until you turn it off. It sings Twinkle Twinkle Little Star when you hit the Cooking button and then sings another little song when it’s done. Not quite sure what that song is, though.
Okay…enough about my AWESOME rice cooker.
I had beef, I had carrots, I had ginger, I had rice…I saw this recipe here and thought, “That’s a good idea, but…” And then this was born.
I had shredded carrots in the fridge from the buffalo chicken bites I did a bit ago. Then I added celery, green onions, green pepper and water chestnuts. I cooked those until they were crisp tender. Then I added about 3/4 pound of flank steak or what WalMart likes to call stir fry beef strips. I cooked those until no longer pink.
Then I combined chicken broth, soy sauce, sriracha, Thai sweet chili paste, and cornstarch in a small bowl. When the beef was just about done, I added the broth mixture to the pan and allowed it to come to a boil. I then simmered it for about 5 minutes or until thick and serve over the glorious rice you see above. Now, I did say I made this EXTRA spicy didn’t I? Yes well, the next time I make this I will cut the sriracha and the Thai chili paste in half, which is what is listed below. If you like it extra spicy so that your mouth is on fire, then double it. It was even more hot for lunch today. LOL
I don’t know what it is with me and the spicy foods lately. I made chipotle honey barbecue chicken sammies for dinner tonight. However, I didn’t make them too spicy, though, but I added to my pantry with the chipotles in the freezer for later. Being as I have buns and hamburger in the freezer, I’m thinking Chipotle Sloppy Joe’s next time around. nomnomnom
- 1 tablespoon canola oil
- 1 cup carrots, shredded
- 1 cup celery, chopped
- 1 cup green pepper, julienned
- 8 ounces water chestnuts, drained
- 1/2 cup green onion, thinly sliced
- 12 ounces flank steak, thinly sliced
- 1 1/2 cups chicken broth, low fat
- 1 tablespoon sriracha chili sauce
- 1 tablespoon Thai chili paste
- 2 tablespoon low sodium soy sauce
- 2 tablespoon cornstarch
- 2 cups rice, cooked
- Heat a nonstick pan over high heat. Add oil and swirl to coat then add vegetables and sauté until crisp tender.
- Add beef and sauté until browned.
- Combine chicken broth and next 4 ingredients (through cornstarch) to the pan. Bring to a boil and then simmer until thick.
- Serve over hot rice.