Speedy Beef Stir Fry

I woke up this morning somehow incapable of not sneezing at least 6 times in a row. All. Day. A 2 hour client presentation followed by an ENT exam, arm full of allergy tests, and a pack of steroids would typically have me dialing my local pizza place the second I set foot in the door. But I came home so exhausted and starving that the thought of waiting for delivery was even worse than physical activity.

That's where a good stir fry comes in to save the day. Some leftover beef and a few sliced veggies (along with tons of garlic and ginger to help with the sneezing, maybe?) is all you need to have dinner on the table in minutes.

Recipe adapted from I Heart Umami

Speedy Beef Stir Fry

• 1/2 lb steak, sliced thinly
• 2 T toasted sesame oil, divided
• 2 T soy sauce
• 1 T fish sauce
• 3 cloves garlic, sliced
• 3 inch piece of ginger, peeled and sliced very thinly
• 1 red bell pepper, sliced thinly
• 3 scallions, cut into 3 inch pieces, the whites and green separated
• 1 t sesame seeds
• Salt and pepper

In a bowl, combine the beef, 1 T sesame oil, soy sauce and fish sauce. Mix to combine and let marinate while chopping the other veggies.

Heat the other tablespoon of sesame oil in a wok over high heat. Add the beef plus the marinade and stir fry until the beef is browned on all sides, about 2 minutes. Remove from the pan and set aside.

Add the garlic, ginger, bell pepper and white parts of the scallions to the same hot wok and stir fry until just beginning to soften. Add back in the beef plus the green parts of the scallions and sesame seeds. Toss to heat through, adding more salt, pepper or soy sauce to taste.