Easy Beef and Broccoli Stir Fry

This is simple flavorful and super easy to make.

Flank Steak, sliced against the grain
1 cup broccoli
1 medium onion, sliced
2 red peppers, sliced
1/4 cup soy sauce
3 garlic cloves, minced
splash lemon juice (to taste)
splash rice wine vinegar (to taste)
1 tbs vodka (optional)
1 tbs Sriracha sauce (optional)
1 tbs peanut oil
white rice

Mix the soy sauce, garlic, lemon juice, rice wine vinegar, Sriracha sauce and vodka in a small dish. Wisk together to combine. Pour about half over the sliced flank steak. Let marinate at least an hour.
Heat oil over medium-high heat. Sautee the onion. Add the flank steak and marinade. Cook until desired doneness. Add the broccoli and red pepper. Sautee about 3 minutes. Pour the remaining marinade over the dish and stir to combine. Let cook down another 2 to 3 minutes. Serve over rice.

My opinion:
The vodka makes the meat super tender and the Sriracha sauce adds a bit of heat. This is a staple in our house, especially when we aren’t feeling very creative. If you change the marinade, add honey for example, the entire flavor profile changes, so it is like a whole new dish!

Harissa (Tunisian Hot Chili Sauce)

If you’re looking for a way to add spice, but don’t want to use Srichacha sauce, this is a great alternative. J and I have used it in stir fry already and it is delicious!

4 ounces (about 18) dried hot red New Mexico chili peppers
1/2 cup extra-virgin olive oil, plus more as needed
7 to 8 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon coarse salt, or to taste

Cut off stems and soak peppers in warm water until soft; drain and squeeze out any excess water. Grind peppers in a meat grinder, as North Africans do. Or place these in a food processor, processing with 1/4 cup of the olive oil, the garlic cloves, cumin, coriander and salt. The consistency should be a thick puree, the color of deep red salmon. Transfer to a jar, add the remaining olive oil, cover and refrigerate.

Let the mixture sit for a few days before using, until the harissa becomes less opaque. Use sparingly, because it’s very hot.

My Opinion:
It started out mouth burning hot. So hot we were wondering what on earth we would use it on. After a few hours the flavors mellowed and the heat became much less searing. It added just the right amount of kick to a stir fry. Srichacha may have competition in our house!