Made with our Calivirgin Serrano Olive Oil
Servings: 6 | Prep Time: 15 min | Total Time: 30 min
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INGREDIENTS
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INSTRUCTION
Beef:
- 1 pound beef, thinly sliced
- Kosher salt and black pepper
- 2 tablespoons cornstarch
- 1 tablespoon rice wine vinegar
Sauce:
- ¼ cup soy sauce
- ½ cup beef broth
- 1 tablespoon rice wine vinegar
- 1 teaspoon minced fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- ½ teaspoon chili garlic sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir Fry:
- 2 tablespoons Calivirgin Serrano Olive Oil
- 1 serrano pepper, thinly sliced
- 1 cup button mushrooms, chopped
- 6 ounces snow peas
- 2 green onions, sliced
- Season the beef with salt and pepper. In a large bowl, add the beef, cornstarch, and rice wine vinegar and let sit while you make the sauce.
- In a small bowl, combine the soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, hoisin sauce, and cornstarch . Whisk until well combined.
- In a large wok or sauté pan, heat Calivirgin Serrano Olive Oil over medium-high heat. Cook the beef in two batches, browning on each side for about 1 to 2 minutes. Remove the beef from the pan and set aside.
- Add the mushrooms, serrano pepper, and snow peas to the hot pan. Cook, stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
- Stir in the sauce and cook until the sauce thickens, about 2 minutes. Add the green onions.
- Serve over rice or noodles. Enjoy!
Serrano Olive Oil
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RECIPE NOTES
Recipe inspired by Two Peas + Their Pod