SIRLOIN AND RED PEPPER STIR FRY WITH HOISIN CREAM
2 tablespoon canola oil
3 tablespoon fresh ginger root, minced
6 cloves garlic, chopped
2 large red bell peppers, sliced in thin strips and then cut in half to make 3” strips (about 4 cups strips)
2 pound sirloin steak, sliced, cross-grain into ¼” pieces, about 3-4” long
4 tablespoon hoisin sauce
2 tablespoon wasabi paste
1 cup whipping cream
3 cups sushi rice, cooked according to package directions
3 large scallions, chopped (white and green parts)
Heat canola oil over medium high heat in a wok or large frying pan with sides. Add ginger and stir for 1 minute until fragrant. Add garlic, red pepper strips and toss until peppers begin to soften, about 2 minutes.
Add steak and continue to cook, stirring frequently until steak is seared on the outside for about 3 minutes. Add hoisin, wasabi, and whipping cream to the pan. Let simmer for 5 minutes until the sauce is slightly thickened and coats the back of a spoon.
Serve stir fry over ½ cup of the sushi rice and garnish with ¼ cup of the scallions.