I love me a good stir-fry!  This recipe is more about the sauce than it is the full shabang.  It’s got a bunch of ingredients, but I think a lot of them are commonplace, and ultimately it produces a really tasty but different sort of stir-fry sauce.  A little curry, a little soy sauce, etc.  It all adds up to be sweet, but still a pinch spicy, and Asianish (yup).

Beef Stir-Fry:

• 1 tbsp. coconut oil
• 2 tbsp. honey garlic barbecue sauce (any brand)
• 2 tbsp. soy sauce
• 1 tsp. teriyaki sauce (any brand)
• 1 cup apple juice
• 1 tsp. honey
• 1/2 tsp. garlic puree (or 1 tsp. garlic powder)
• 1/4 tsp. ginger puree (or 1 tsp. ginger powder)
• 1/4 tsp. lemon juice
• 1/4 tsp. ground nutmeg
• 1/2 tsp. pepper
• 1/2 tsp. sea salt
• 2 tsp. yellow curry powder
• 2 tbsp. cornstarch + 2 tbsp cold water, mixed together
• 4-5 cups of cooked beef strips
• 4 cups of cooked stir-fried veggies (snap peas, water chestnuts, julienned carrots, broccoli, etc.)
• 340 g. cooked spaghetti pasta

Mix together all of the ingredients up until and including the cornstarch in a small saucepan.  Heat through on medium-high heat until simmering, and then reduce heat to medium-low.  Stir until thickened.  In a large wok or frying pan mix the cooked beef strips, cooked pasta, cooked veggies and sauce.  Stir to combine.  Plate and top with a sprinkle of sesame seeds.  Serves 4 people.