Black Pepper Stir Fry

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Unemployment is totally messing with my head. I will have an awesome, productive, relaxing, fun week and then all of a sudden, I will be a ball of stress thinking about my non-existent career, money, debt, etc.

Today is a down day. It took me almost an entire work day (8 hours) to get motivated enough to think about what I was going to make for dinner. I didn't accomplish anything else during that time. Hell, I didn't even end up getting the groceries I needed until half an hour before cook time.

I'm going to a class at the gym tonight so hopefully a good work out will help me get my butt back in gear.

I mean, if I'm not working at the moment, I might as well be exercising, eating well and working at the hundred of little projects around the apartment that I've been ignoring, right? Theoretically that sounds ideal, in actuality...man, I'm lazy.

Any way, here's a fast, delicious dinner for those days when you're feeling like I do - a little bit tired, a little bit blue and ridiculously hot because your apartment doesn't have air conditioning.




Black Pepper Stir Fry

What You Need
1/2 lb flank steak, sliced thin for stir frying
2 cloves garlic, minced
1/2 medium onion, sliced thin
4 heads baby bok choi, cleaned
1/2 cup snap peas, cleaned and trimmed
About 1/4 cup bean sprouts
1 Tbsp vegetable oil
For the marinade:
1 Tbsp g-f soy sauce
1 Tbsp unseasoned rice vinegar
1 tsp cornstarch
For the sauce:
1 Tbsp g-f soy sauce
1/2 Tbsp unseasoned rice vinegar
1 tsp garlic chile paste
1/2 Tbsp sweet chili sauce
1/2 Tbsp sugar
1 tsp sesame oil
1/2 tsp freshly ground black pepper

What You Do
1. In a large bowl, mix together the marinade ingredients. Let beef marinate for 15 minutes at room temperature
2. In a small bowl, mix together all of the ingredients for the sauce until the sugar dissolves. Set aside
3. Heat oil in a wok or large skillet over high heat until almost smoking. Add the beef, single layer, and let it sear on one side for about 1 minute. Stir and cook for another 2 minutes. Beef should be browned, but not cooked all the way through. Remove from the wok/skillet and set aside
4. In the same wok, add the garlic and onion and stir fry for 1-2 minutes, until vegetables become fragrant and start to brown
5. Add beef to wok, stir fry for 1-2 minutes
6. Add the bok choy and snap peas and about 1/2 Tbsp of water. Cover and let steam for 2 minutes
7. Add sauce to the wok along with bean sprouts, toss to coat

8. Cook for another 1-2 minutes or until bean sprouts are slightly tender and then serve