Spicy Beef Stir Fry

There is nothing better than a stir fry for a quick meal. The main is all cooked in one dish. Add a salad and starch and the meal is ready.

Spicy Beef Stir Fry is special. There is heat from the jalapenos, tang from the limes and savory from the HP Sauce. The combination is outstanding.

Spicy Beef Stir Fry is very tasty when served over Garlic Mashed Potatoes (recipe is below)

Enjoy!

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Serves	4
Inspiration	Drew's Recipe

Ingredients

1 1/4 Lb. (600 gm) top sirloin (cut into 1 inch chunks)
1 Large onion (medium chop)
2 Cloves garlic (minced)
2 jalapenos (medium chop, seeds removed)
2 limes
2 Cups sliced cremini mushrooms
1/2 cup HP Sauce (or your favourite similar style steak sauce.)

Directions


Cut the steak into bite size chunks. Set aside.

Cut the jalapenos in half. Remove the seeds (they are what really give heat to a dish). Chop the jalapenos into a medium sized chop.

Chop the onion and garlic. Heat a large frying pan at medium heat and add a couple of tablespoons of olive oil. Add the onion and garlic and chopped jalapenos and stir fry until the veggies are soft (about 5 minutes).

Increase the heat and add the beef to the mixture, and brown the sides. Then add the mushrooms, the HP Sauce and the juice from the 2 limes.

Cook this whole mixture for another 10 minutes. Spicy Beef Stir Fry is nice with Garlic Mashed Potatoes.

Garlic Mashed Potatoes

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Ingredients

1 medium sized potatoe for each person, plus one for the pot
1/2 Tsp salt
2 - 4 Cloves garlic (depending on your taste and the number of potatoes that you are cooking)
1/4 - 1/2 Cup milk (depending on the starchiness of the potatoes and the number that you are cooking)
Freshly grated nutmeg to taste
freshly ground pepper (to taste)

Directions


Peel the potatoes and cut into pieces about the size of golf balls. Rinse them and then put them in a pot and add the garlic cloves that have been peeled. Add about 1/2 tsp of salt and add water to cover the potatoes by about one inch.

Put the pot on a burner and bring to a boil over a high heat. Cover the pot and reduce the heat to medium to cook the potatoes. Cook for about 20 minutes or until they are fork tender. Take them off the heat and drain them.

Add the butter, salt, nutmeg and milk. to the steaming potatoes which are now drained, but still in the cooking pot. Using a hand mixer, blend the mixture together until it is nice a fluffy. You might need to add more milk, if the mixture is a little dry.
Tip

A rule of thumb is to always start cooking vegetables that grow in the ground (e.g. potatoes, carrots, parsnips, turnip etc.) in a pot of cold water, that you bring to a boil. Vegetables that grow above the ground should be added to a pot of boiling water.