I love stir-fries and I also love the hot pepper jelly I make every year. This recipe from “In My Kitchen” is another good way to use one of the favorite things I can. This jelly is not only good in dishes but try it with toasted bagels spread with cream cheese, then top with some of this delicious jelly. Go here for my recipe.
Stir-Fried Beef Strips with Hot Pepper Jelly, Adapted
- l lb. beef, thinly sliced (flank or round steak would be good)
- just enough olive oil to sauté the beef strips
- small onion, chopped
- 1 large shallot, chopped
- 1 green or red sweet pepper, cut into pieces
- 1/4 lb. or so of snow peas
- 1 cucumber, peeled and coarsely chopped
- 2 tsp. jalapeno jelly (or more to taste)
- 2 tbsp. soy sauce (I added this as it needed more flavor) or kick it up a notch and add Thai Chili Sauce or Sriracha
- 1/4 cup half and half (different item to add to a stir-fry but good)
Heat the oil and sauté the beef for a few minutes; remove. Saute the onions and shallot for 5 minutes. Add the peppers, peas and cucumber and continue to cook for 3-5 minutes. Stir in the jalapeno jelly and soy sauce.
Return meat to pan and heat through. Add the cream and cook for an additional 5 minutes. Serve over rice or pasta.
Recipe by cookingwithauntjuju.com
This recipe was different from the typical stir-fries I have made and the addition of the cream gave it a nice smooth creamy taste. The cucumber you could not taste – the nutritional value is good except for the sugars which is a large portion of the calories – this surprised me!