Everyone likes to order in once in a while right? Well one of my pet peeves is ordering in and getting something salty & tasteless. In less time then it would take to have it delivered, and a fraction of the cost, you can make this beef stir fry. Best thing – no weird ingredients and I’ve included my favorite short cuts to shorten prep time. Ready, Set, …Let’s Stir Fry!
- 2/3 c soy sauce
- 1/2 c beef broth (stock)
- 1/3 c rice vinegar
- 3 1/2 TB brown sugar
- 1 TB sesame oil
- 1 1/2 TB minced garlic
- 3/4 TB minced ginger
- 2 TB Cornstarch
Veggie of choice. Rice. 1 LB beef – sliced thin
Our favorite veggie combo for a beef stir fry is:
- about a pound of mixed red, green, orange and yellow peppers – sliced – fresh is best, but frozen are a good time saver! (About 2 peppers, sliced total)
- 3-4 bulbs of baby bok choy
- 1/2 onion – sliced thinly
- 1/2 bag (454g) of “Carrot Slaw” (shredded carrot and broccoli) – you can also manually shred these
- 400 g brown cremini mushrooms sliced
- 1/2 bag of bean sprouts
other options we play with:
- sliced water chestnuts
- mini corn
- snow peas
Cook rice (we like basmati) according to instructions. (Or use a rice cooker like me 🙂 ) While rice is steaming, mix sauce except cornstarch, once it is mixed add cornstarch and whisk until mixed completely, set aside.
Heat wok or large, deep fry pan, when pan is hot add about 2 TB sesame oil. Let heat for a moment, then add garlic, stir fry for about 30 sec, add onion. Continue to saute for 1 min. Add beef & try to sear. Add peppers. (if using frozen peppers the trick I use is to thaw peppers (in microwave in a pinch) and squeeze out all excess water, as that will render your sauce tasteless). Add carrot slaw. Add about 2TB-4TB water, cover and let carrots steam for about 3 min. Remove lid (water should be gone or pour off excess water). Add mushrooms, Toss. Add sauce & toss. Heat sauce to boiling and continue to stir fry for about 3 min, – the sauce will thicken, your rice should be ready. Plate with rice, serve and eJOY.
As always I love reading your comments! Like this recipe? let me know – like the post and follow me on Twitter and Facebook.