I wanted to try to stew up a spicy stir-fry dish and this is what I came up with yesterday. Not too shabby, actually! I put in 3 tablespoons of chili sauce and it was blazin’, I tell ya! So, if you’re craving for a spicy meal, this Asian flavored stew will surely deliver.
1 lb. Beef strips, marinated in a little soy sauce & sesame oil for at an hour)
1 14 oz. can Fire Roasted Tomatoes
1 Onion, diced
3-4 Cloves of Garlic, minced
1 Bell Pepper (green, red or yellow), diced
10-15 pieces Dried Shitake Mushrooms, stem discarded
1 cup Low-Sodium Chicken Stock
2 Tbs. Low-Sodium Soy Sauce
2-3 Tbs. Chili Sauce (store bought)
2 Tbs. Stir-Fry Sauce (store bought)
2 Tbs. Sesame Oil
2 Tbs. Canola Oil
1/2 bunch Scallions, finely chopped
Marinate beef strips in soy sauce & sesame oil for at least an hour. Soak dried shitake in a cup of chicken stock for at least an hour. Keep both inside the fridge.
In a medium-heated dutch oven, saute marinated beef strips in canola oil for a minute. Add onion, bell pepper and garlic and stir for another couple of minutes. Then, throw in the tomatoes (liquid included), chili sauce, stir-fry sauce and chicken stock, along with the rehydrated mushrooms. Bring to a boil and let liquid reduce to about half, about 15 minutes or so. When the sauce thickens a bit, give it a taste. Add salt, if needed.
Serve over jasmine rice. Garnish with chopped scallions.