Thai Beef and Tofu with Peppers and Green Beans

This stir fry is mostly based on this Pioneer Woman recipe, though I added green beans and tofu to the mix because I needed to use up both (plus another pepper). Sauce is slightly sweeter than I usually go, but we still liked it a lot.

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Between 1/2 pound and 1 pound skirt steak

1 block firm tofu (optional)

about 1/2 package green beans, blanched (these were left over from last night’s salad; clearly optional)

coconut oli (probably about 3 tbsp)

1 red pepper, cored and cut into rings

1 green pepper, cored and cut into rings (optional)

1 hot pepper, chopped (I used a shishito pepper we had)

2 cloves garlic, minced

1 red onion, sliced

chopped cilantro

chopped basil

For the sauce:

1/2 cup soy sauce, plus a little more

3 tablespoons sherry

2 tablespoons cornstarch

2 tablespoons packed brown sugar

1 tablespoon minced fresh ginger

1 teaspoon red chili paste or a few dashes red chili oil (I subbed hot sesame oil)

2 cloves garlic, minced

juice from half a lime

rice noodles, if desired, for serving

Press tofu for at least an hour if using. Cut into cubes. Heat 1 tbsp coconut oil in pan. Brown half your tofu. Repeat with remaining tofu. Set aside to eventually add to stir fry.

Combine marinade ingredients. Pour 1/3 marinade over meat. You can do this as a quick marinade but I did this earlier in the day.

Heat about 1/2 tbsp oil in pan. Sautee onions and garlic. Add peppers and sautee a minute or two. Add beans if using and heat through. Remove from pan.

Heat another 1/2 tbsp oil in pan. Add meat with juices to pan. Spread into one layer and brown at least a minute on each side. Toss around to cook through. Add tofu and veggies and toss together. Pour sauce over meat and veggies. I had to thin this out with 0.5-1 cup water. Garnish with herbs. Serve, if desired, over rice noodles.

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1 Comment

Filed under beef dishes

One response to “Thai Beef and Tofu with Peppers and Green Beans

  1. Pingback: Favorite Recipes of 2015 | Missy's Recipes

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