Spicy Vietnamese Beef Stir Fry

 

2 lb. lean beef (flank steak, top round or beef tenderloin), trimmed & cut into strips

1 oz. Vietnamese chili paste (sambal olek)

1 T. ginger, peeled and thinly sliced

1 T. garlic, peeled and minced

1 T. onion, peeled and minced

4 large shiitake mushrooms, stemmed and thinly sliced

2 heads bok choy, cleaned, cored and sliced

1 red bell pepper, seeded and thinly sliced

1 small Japanese eggplant, thinly sliced

2 oz. soy sauce, low sodium

2 oz. water

1 T. cilantro, chopped

1 T. sesame seeds

steamed brown rice

 

Roll beef in the chili paste until evenly distributed. Heat a large nonstick sauté pan or work until white hot. Add beef and stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef and set aside. Keeping the pan white hot, add ginger, garlic, onion, bok choy, mushrooms, peppers and eggplant. Shake and stir vigorously. When half-way cooked, add soy and water. Continue to cook until vegetables are fully cooked and most of the liquid has been absorbed. Add beef and stir. Spoon steamed rice in the center of the plates. Top with beef stiry fry, cilantro and sesame seeds.