Beef stir fry with carrots and jalapenos

We had stir fry last night.  I used a chuck steak this time.  Chuck steak can be a little tough, so I used meat tenderizer in the marinade, and it turned out very tender and delicious.  One tip to get meat sliced very thinly is to freeze the meat first, for 15-20 minutes.  Take it out of the freezer, and slice.

This meal is low carb, if you eat it without the rice.

Beef stir fry with carrots and jalapenos

1 teaspoon meat tenderizer

1 tablespoon sugar

1 teaspoon ground ginger

1/4 teaspoon red pepper flakes

1/2 cup Teriyaki sauce (see recipe here)

3 garlic cloves, minced

1/2 cup white wine

1 1/2 pound beef steak, trimmed of fat and sliced very thinly

2 tablespoons corn starch

1 tablespoon sesame oil

1 tablespoon peanut oil

1 jalapeno, deseeded and thinly sliced lengthwise

1 carrot, thinly sliced into disks

2 green onions, sliced on the bias

Hot cooked rice

Stir together the meat tenderizer, sugar, ground ginger, red pepper flakes, Teriyaki sauce, garlic cloves, and white wine.  Place the beef in a large bowl, and pour over the marinade.  Allow to marinate for at least 30 minutes.

Drain the meat, reserving the marinade.  Toss the meat with the cornstarch.

Heat the sesame oil and peanut oil in a wok or large cast iron pan.  When the oil is sizzling, Add the meat to the pan.  Stir fry the beef in the oil for 2-4 minutes.  Stir in the jalapeno and carrots, and cook another minute.  Stir in the reserved marinade, and cook a minute.   Stir in the green onion.  Serve over hot cooked rice.  Serves 3.

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