Mama D's Sweet Dragon’s Breath Stir Fry
This stir fry is sweet and as fiery as you want to make it with Sriracha sauce. This recipe uses beef, but you could substitute chicken or shrimp. It's quick and easy to make, and is impressively attractive.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
soy sauce, tamari
(for marinade) |
*
|
| 3 | teaspoons |
thai chile sauce
Sriracha (for marinade) |
* |
| 2 | cloves |
garlic
minced (for marinade) |
|
| ½ | teaspoon |
ginger
powdered (for marinade) |
|
| 2 | pounds |
beef, sirloin tip
in thin slices, cut against the grain for optimum tenderness |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
green bell peppers
seeded and cut into medium sized wedges |
|
| 1 | each |
sweet red bell peppers
seeded and cut into medium sized wedges |
|
| 4 | each |
serrano chiles
seeded and sliced thinly |
*
|
| 1 | each |
yellow onion
large, sliced into wedges |
*
|
| 2 | each |
carrots
julienned |
|
| 2 | stalks |
celery
sliced on a bias |
*
|
| 8 | ounces |
water chestnuts
drained |
|
| 8 | ounces |
bamboo shoots
drained |
|
| 14 | ounces |
baby corn
drained |
* |
| 3 | tablespoons |
chile oil
divided |
* |
| 12 | ounces |
stir fry cooking sauce
reserving 3 ounces |
* |
| ¼ | cup |
soy sauce, tamari
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | x |
thai chile sauce
Sriracha - to taste |
* |
| 3 | ounces |
rice noodles
|
|
| 4 | each |
scallions, spring or green onions
sliced on a bias, for garnish |
|
| 1 | pound |
rice
hot, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
soy sauce, tamari
(for marinade) |
*
|
| 15 | ml |
thai chile sauce
Sriracha (for marinade) |
* |
| 2 | cloves |
garlic
minced (for marinade) |
|
| 2.5 | ml |
ginger
powdered (for marinade) |
|
| 907.2 | g |
beef, sirloin tip
in thin slices, cut against the grain for optimum tenderness |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
green bell peppers
seeded and cut into medium sized wedges |
|
| 1 | each |
sweet red bell peppers
seeded and cut into medium sized wedges |
|
| 4 | each |
serrano chiles
seeded and sliced thinly |
*
|
| 1 | each |
yellow onion
large, sliced into wedges |
*
|
| 2 | each |
carrots
julienned |
|
| 2 | stalks |
celery
sliced on a bias |
*
|
| 231.2 | ml/g |
water chestnuts
drained |
|
| 231.2 | ml/g |
bamboo shoots
drained |
|
| 404.6 | ml/g |
baby corn
drained |
* |
| 45 | ml |
chile oil
divided |
* |
| 346.8 | ml/g |
stir fry cooking sauce
reserving 3 ounces |
* |
| 59 | ml |
soy sauce, tamari
|
*
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
thai chile sauce
Sriracha - to taste |
* |
| 86.7 | ml/g |
rice noodles
|
|
| 4 | each |
scallions, spring or green onions
sliced on a bias, for garnish |
|
| 453.6 | g |
rice
hot, cooked |
|
Directions
Combine marinade ingredients. Place beef strips in a resealable plastic bag. Pour marinade over beef and mix around to coat evenly. Seal, then marinate in refrigerator for a minimum of two hours. For best results, marinate overnight.
Remove meat from marinade. Discard whatever is left. Heat 1 Tbs. chile oil in wok. When oil is heated, add beef and stir fry until meat is browned. This will not take long; it will probably take around 5 to 7 minutes. Remove beef from wok and set to the side.
Add another 2 Tbs. fire oil to wok. Add garlic, peppers, onion, carrot, celery, water chestnuts, bamboo shoots, and baby corn to wok and stir fry for about 10 minutes. Add beef into vegetables. Add stir fry sauce, reserving 3 ounces for later. Add brown sugar. Stir in well. Cook 10 more minutes.
Combine reserved stir fry sauce, tamari, and cornstarch in bowl, mixing very well. Add to the stir fry, stirring well to thicken sauce. Add srirachi sauce to taste. Add rice so serving plates or bowls. Sprinkle rice noodles over rice. Serve stir fry over rice and noodles, and garnish with sliced scallions.
