Spicy Beef and Broccoli
- 2 cups cooked brown rice
- 1 Tablespoon dry sherry
- ¾ teaspoon paprika
- 4 garlic cloves, smashed and minced
- ¼ cup gf Chinese chili sauce (Sriracha)
- 1 lb. beef, diced for stir fry
- 2 Tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- ½ teaspoon salt
- 1-½ cups broccoli florets
- 1 cup sugar snap peas
- Vegetable oil for stir-frying
Mix together the sherry, paprika, minced garlic, and chili sauce. Add to the mixture the beef and coat well. Marinate in the fridge for 30 minutes.
Stir together the water, cornstarch, sugar and salt.
Heat the oil in a wok over medium high heat. Add the broccoli and sugar snap peas. Stir fry until bright green, and crisp tender. Add the beef; cook until the beef is done through. Add the cornstarch mixture and bring to a boil. Cook until the sauce thickens. Add the rice to the pan; mix the ingredients together until a uniform mixture is formed. Serve.
Can be served with Soba noodles instead.