This is a great recipe to get the flavors of pot roast but in less time. I used left over London broil, but this can easily be done with fresh beef as well. And the types of beef are literally up to the person cooking it, essentially all or any would work perfect for this recipe.
1 lb. Beef, sliced thin
2 T Olive Oil
2T Sesame Oil
3 Carrots, cut into matchsticks
3 Celery, diced
3 Large Garlic, sliced thin
1 Small Onion, diced
Cooked Noodles or Rice for serving
2 T Butter
2 T Flour
3/4 C Vegetable Broth (any will work)
2 T Soy Sauce
1 T Sriracha (or to taste)
1 T Brown Sugar
Dash Chinese 5 Spice
Salt and Pepper to taste
-In small pot over medium heat, melt butter, whisk in flour. Slowly whisk in broth and ensure flour mixture is dissolved. Add in remaining ingredients and simmer for 5 minutes. Sauce will thicken as it cooks and then cools. Set aside.
-Heat both oil in wok or large skillet over medium high heat. Add in carrot, celery, garlic and onion. Cook 7-10 minutes or until veggies become tender. Add in beef and cook 3 minutes. Pour in sauce, stir to coat, cover, reduce temperature and cook 5-7 minute or until beef reaches desired doneness.
-Serve over your choice of rice or noodles. Enjoy!