This stir-fry is an easy weeknight meal that we have been making for many years. It's all about the amazing sauce! You can use thinly sliced beef or chicken, your favorite bag of frozen stir-fry vegetables, and then serve it over coconut rice. It's healthy and filling, and will become a recipe you'll want in your regular rotation!
Thai Beef Stir-Fry
1 lb. thinly cut beef or chicken
1 tablespoon olive oil
1 (16 oz.) package frozen stir-fry vegetables, thawed
1/2 cup unsweetened apple juice
1/2 cup gluten free soy sauce (La Choy has a good GF one)
1/2 cup creamy peanut butter
4 tablespoons brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Coconut rice (see notes below)
In a large skillet, stir-fry beef over medium-high heat in olive oil for 3-4 minutes or until no longer pink. Stir in thawed vegetable mixture and continue stirring and cooking for a few minutes until the vegetables are warmed through and tender. In a small glass measuring cup, combine apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper. Pour over the beef and vegetables. Stir all together and heat through.
Note: To make coconut rice, make white rice as you normally would, replacing some of the water with a can of coconut milk.
Gather your ingredients. You will need thinly cut beef or chicken (both taste great!), olive oil, a package of your favorite frozen stir-fry vegetables (we mix this up every time we make it), apple juice, GF soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper. For the rice you will need white rice and a can of coconut milk (regular or light both work).
Run warm water over your frozen vegetables in a colander to thaw them. Get your sauce ready by whisking together the following in a glass measuring cup: 1/2 cup apple juice, 1/2 cup soy sauce, 1/2 cup peanut butter, 4 tablespoons brown sugar, 1 1/2 teaspoons garlic powder, 1/2 teaspoon ground ginger, and 1/2 teaspoon cayenne pepper. This gives it just the right amount of kick!
Now it's time to start your stir fry. In a large skillet or wok, heat some olive oil over medium high heat. Once the pan is hot, throw in the thinly cut beef and cook and stir until no longer pink. If a lot of moisture ends up collecting in the process, drain it off so the beef is dry in the pan.
Add the thawed vegetables and continue stirring and cooking until the vegetables are warmed through and tender.
Pour the sauce over the beef and vegetables.
Stir until heated through.
Serve over coconut rice! The combination of the slightly spicy sauce with the coolness of the coconut rice is perfect. It's fast, and you will fall in love with this simple sauce! The rest is up to you according to your tastes when it comes to the meat and vegetables. Enjoy!
Recipe Source: Recipe adapted from a recipe I found in Taste of Home magazine in 2010