Well, it’s the last day of 2011 and I really don’t have a single regret this year. We’ve been so lucky to have each other, great friends, great family…truly blessed. Angel even got to see snow falling from the sky for the first time in Indiana with my family this year! We couldn’t have asked for anything more.
As for this recipe, we’re following up our Ginger Glazed Carrots with a perfect entrée to go with it. This recipe is light and sweet, with a touch of heat. If you don’t like spicy food, leave out the arbol chiles in this recipe.
Lemongrass Beef Stir-fry
1 lb New York Strip Beef (or other cut of beef, cut into strips)
2 Tbsp Lemongrass paste (you can get this at most grocery stores)
1 Tbsp Fish Sauce
1 Tbsp Coconut Aminos (or wheat-free Tamari if you do soy)
1 Tbsp Coconut Vinegar (or White Vinegar if you use it)
½ Tbsp Honey (raw)
4 Arbol Chiles (dried, diced, sans stems)
1 minced Garlic clove
½ Tbsp Sesame Oil
½ Tbsp Adobo Seasoning
2 Green Onions (diced, white and light green parts)
½ of each Red and Green Peppers
½ small Yellow Onion
Combine all ingredients except for the red and green peppers and yellow onion. Let the beef marinate for at least 20 minutes.
Cut the onion and peppers into small strips, about 1” long (or however big you want to eat it).
Heat a pan on medium-high heat. Add the beef and marinade. Cook the meat halfway through, there will be some red and brown on the meat. Once halfway cooked, add the onions and peppers. Continue to cook until the onions are almost translucent. Stir frequently. Should take about 10 minutes total.