I love to make stir fry’s. With some minimal prep work, they can be quick and easy to make and provide you with a healthy, low carb meal. I love all the beautiful colors of the stir fry, and its a great way to get in a wide variety of vegetables all in one dish. It is also a great way to clean out any straggling vegetables at the bottom on your veggie drawer. A carrot here, a crown of broccoli there – feel free to use whatever you have on hand. Serve the stir fry over a bed of brown rice, and you have yourself a satisfying, healthy dinner!
Beef & Veggie Stir Fry
Yields: 4 servings
1 lb sirloin or flank steak, thinly sliced
1 Tbsp soy sauce
Pinch of red pepper flakes
3 carrots, cut in 1/2 inch slices
1 broccoli crown, florets cut from stem
1/2 red bell pepper, sliced thinly
1/4 small onion, sliced
1 Tbsp vegetable oil
2 cloves garlic, minced
1/2 inch piece of ginger, peeled and grated
2 green onions, sliced
1 Tbsp brown sugar
1/4 cup soy sauce
2 tsp cornstarch dissolved in 1/4 cup water
Toss beef in a medium bowl with soy sauce and red pepper flakes. Let the beef sit while preparing the vegetables.
Bring a large pot of water to boil. Set a bowl of ice water next to the cook top. Add carrots to the boiling water and cook for 90 seconds. Add the broccoli and peppers, and cook for another 90 seconds. Remove vegetables and immediately place in the bowl of ice water. When cooled, transfer to a colander to drain, and lightly press with paper towels to get out the excess water.
Heat the oil in a large skillet or wok. Place beef and sliced onions in the pan. Cook for about a minute and then flip over. Stir in the garlic, ginger, peppers, carrots, and the broccoli. Stir in brown sugar, soy sauce, and cornstarch slurry and cook for another minute.
Remove from heat and sprinkle over the green parts from the green onion. Serve over a bowl of brown rice.
Source: Confessions of a Foodie Bride