Happy Spring… Enter all vegetables NOW!!!! What better way to bring them together than in a stir fry! Instead of going with the usual teriyaki version, we are going to use tamarind. It’s a fruit grown in tropical areas and is commonly known to be from Asia. The pulp from a tamarind once ripened has a paste-like texture and has a sweet/sour taste – giving a stir fry and new and refreshing flavor.
WHAT YOU NEED:
Sauce:
- 2 Tbsp Fish Sauce
- 2 Tbsp Lime Juice
- 4 tsp Honey
- 1 Tsp Sriracha
- 1/4 Tamarind Paste
- 1/4 Cup Water
Mix together and set aside.
Meat:
- 500g sirloin or flank steak cut across the grain in thin strips. (you can also use chicken if preferred)
- 2 tsp of corn starch
- 1 egg yolk
- 4 cloves of garlic inced
Whisk the yolk, garlic and corn starch together. Toss with the steak strips (this will give the steak a silky texture when cooked)
Veggies:
- 4 cups broccoli
- 1 red pepper – matchstick
- 1 onion sliced thinly
- 1 cup mushrooms (optional)
- 3 cups bean sprouts (optional)
Other:
- 2 tsp vegetable oil
- salt & pepper
- 200g rice noodles Cooked per directions
WHAT YOU DO:
- Heat 0il on med-high.
- Add beef, cook until seared (3-4 min). Then remove from pan
- Add onion and red pepper. Cook for 3 min. Add broccoli (and other veggies)
- Add sauce, pinch of salt and pepper (Place Lid on for 3 min)
- Add noodles and meat back in. Stir and serve.
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Danielle’s Pampered Kitchen..Healthy Meals in Minutes
