Total cook time: 10 minutes | Yields: 2 servings
Cooking utensil: Wok
2 teaspoons vegetable oil
2 cloves of garlic, minced
2 Thai red chilies, sliced thin
1/4 yellow or white onion, sliced thin
2 teaspoons sesame oil
1/2 pound beef (sirloin or round steak), sliced thin
1 tablespoon soy sauce
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons chopped peanuts
Picked cilantro and sliced green onions, to garnish
Mince two cloves of garlic and 2 Thai red chilies. Slice a quarter of an onion thinly and then cut a piece of beef sirloin or round steak into thin strips about 1/8-inch thick.
Turn your most powerful burner to high and set up your wok to heat up.
Add the vegetable oil and let that heat up for just a second. Pop the garlic and chilies in first and toss them to coat. They only need a few seconds’ head start.
Next, add the onions, along with a 1/2 teaspoon each of salt and pepper. Get everything coated and continue tossing for about 30 seconds, just to soften the onions a little bit.
Now add the rest of the ingredients, starting with the beef. Give that a quick toss and then add your sesame oil, soy sauce, and the leftover black pepper. Continue to stir everything for another 2 minutes or so to allow the beef to cook through.
Now you can plate and garnish your stir fry—serve it over rice, noodles, or on its own.