Spicy Beef Stir Fry with Serranos, Carrots and Chickpeas
The secret, truly, is in the sauce. It's a HUGE reason why I've been graviting toward Asian cooking lately. These no-cook sauces are so flavorful, and, hey, no cooking. You can save a heck of a lot of time when you don't need to cook up anything or let your sauce simmer to develop flavor. Simply mix together a few ingredients and BOOM! Instant awesome sauce. Just a bit of heating. This particular sauce consists of chicken stock, red wine vinegar, soy sauce, sriracha, chili paste and a bit of garlic powder. You can use any chili paste you prefer, though an Asian style garlic-chili paste is ideal, or, if you're like me and would like a bit of extra heat, try this homemade habanero chili paste recipe for a bit of an extra kick. Bring on the heat, baby!
½ cup chicken stock
¼ cup red wine vinegar
2 tablespoons soy sauce
1 tablespoon sriracha
1 teaspoon sugar
1 tablespoon chili paste
1 teaspoon garlic powder
2 tablespoons chili oil
2 carrots, peeled and chopped
2 serrano peppers, chopped
8 ounces chickpeas
8 ounces lightly smoked brisket, chopped
1 cup prepared egg noodles
Juice from half a lime + wedges for serving
Chopped parsley for serving
1. Whisk the first 7 ingredients together in a small bowl and set aside until ready to use.
2. Heat a wok or large pan to medium heat and add chili oil. Heat through, then add carrots. Cook about 7-8 minutes to soften.
3. Add serranos and chickpeas. Cook about 5 minutes, stirring.
4. Add brisket and your sauce mixture. Stir and cook a couple minutes to heat through.
5. Remove from heat and stir in egg noodles.
6. Serve into 2 bowls, then squeeze a bit of lime juice over the top. Garnish with lime wedges and parsley.