Beef & Veggie Stir-Fry

This is sort of Thai inspired, though definitely not authentic. I was just in the mood for something vegetabley and light, so this is what we made.

Ingredients

• oil
• 2/3 pound top round, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon hot chili paste
• 1/2 cup coconut milk
• 2 tablespoons brown sugar
• 1 teaspoon fish sauce
• 1 cup fresh peas, trimmed
• 1/2 onion, thinly sliced
• 3 scallions, chopped
• 1 carrot, cut into thin strips
• 1/4 cup chopped fresh cilantro

Directions

1. Heat wok or large skillet over medium-high heat. Swirl in oil, then add beef. Cook until lightly browned. Add garlic and chili paste, stirring to evenly coat beef. Cook 1-2 minutes. Add coconut milk, brown sugar and fish sauce; cook about 1 minute until sugar dissolves.

2. Add vegetables; cook until crisp-tender, about 3 minutes, stirring frequently. Stir in fresh cilantro and serve over white rice or rice-stick noodles.