Stir Fried Beef with Miso Gravy

This is a great way to use leftover meat. The gravy is rich with Asian flavors and the stir fry comes together very quickly for a fast weeknight meal.

Miso gravy:

2 Tbsp red miso

2Tbsp soy sauce

1 Tbsp sesame oil

1Tbsp fish sauce (I used Red Boat)

1 Tbsp seasoned rice vinegar

1/2 lb beef cut into 1-inch strips (I used flank steak)

1 Tbsp Worcestershire sauce

1 medium yellow sweet onion, sliced

1/2 orange pepper, diced

1/2 red pepper, diced

2 cloves garlic, minced

celery leaves, optional

Whisk together the sauce ingredients in a small bowl.

Stir fry beef in a dash of canola oil over high heat until just browned and cooked through. Stir in the Worcestershire sauce to the beef and allow to evaporate. Set beef aside in a bowl and keep warm (I keep in 100 degree oven).

Sauté the onion and peppers in the same pan with a dash more canola oil.

Cook about 5-7 minutes until the veggies are crisp tender. Add the garlic and celery (if using) and cook another 2 minutes.

Mix the veggies together with the beef and keep warm. Add gravy mixture to the pan and heat to boiling.

Serve stir fry with rice and the gravy on the side.

Serves 2.

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