MEAT AND VEGGIES WOW!!! ENJOY DAN:

STIR FRY SIRLOIN TIP, ASPARAGUS, CAULIFLOWER MUSHROOM  

                                                                                      By CHEF DAN:

Serve 4

BEEF:

1 tablespoon soy sauce

1/2-teaspoon brown sugar

1/4-teaspoon coarse salt

1 pound sirloin, cut across the grain into 1/4-inch slices

SAUCE:

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon maresala

1/4-cup red wine

1 teaspoon mirin

2 teaspoon sesame oil

STIR-FRY:

2 tablespoons grape-seed oil

1-inch fresh ginger, peeled and minced

1 onion, cut into wedges

2 garlic cloves, chopped

1 jalapeno, seeded an finely chopped

2 cups of cauliflower, cut into flowerets

7 asparagus spears, trimmed and cut into 1-inch pieces on the bias

1 cup sugar snap peas, trimmed

1 red bell pepper, cut into slices

2 cups jicama, peeled and sliced into 1-inch slices and the sliced into 1/8 in

10 cherry tomatoes, halved

1/2-teaspoon red pepper flakes

Garnish with 1/4-cup peanuts

DIRECTIONS;

1.   In a bowl combine all beef ingredients and marinate for 30 minutes.

2.   Combine all sauce ingredients together in bowl.

3.   In wok over high heat add oil and when sizzling.

4.   Stir fry beef until no longer pink, about 3 minutes.

5.   Stir in all vegetables and stir-fry 3 minutes.

6.   Pour in sauce and bring to a boil, cook a couple of minutes.

7.   Stir in peanuts and serve with jasmine rice or noodles

       ENJOY DAN:                        BON-APPETITE!!