Stir-fries are so easy to cook, the work is in the preparation of all of the vegetables and meat if you use; but all of this can be done ahead of time. I like a wide variety of vegetables in many of my stir-fries, but if you like just broccoli, or perhaps peppers, then by all means use your favorites. If you prefer chicken or perhaps just vegetables, that would taste great too.
Beef and Vegetable Stir-Fry
- 1/4 cup low-sodium soy sauce
- 1 tbsp. honey
- 2 tsp. sesame oil
- 3 garlic cloves, minced
- 1/8 tsp. ground ginger
- 1/2 lb. boneless beef sirloin steak, thinly sliced
- 2 tbsp. cornstarch
- 1 cup low-sodium beef broth
- just enough oil (use olive or canola oil) to saute the vegetables
- green or red pepper, cut into pieces
- onions, cut into pieces
- carrots (I buy the packaged carrot shreds)
- celery, sliced
- zucchini, julienned
- fresh snow peas
- bean sprouts
- water chestnuts
- “kick it up a notch” as Emeril says, with a tsp. or two of Thai Chili Sauce (optional)
Combine the first five ingredients for the marinade. Place meat in a bowl and cover with half of the marinade. Reserve rest of marinade and refrigerate. I often do this step the night before I am going to fix it or at least the next morning.
Spray a large skillet with a non-stick cooking spray and cook beef until just about done. Set aside and keep warm.
Stir-fry the rest of the ingredients; I usually cook the onions, garlic, celery, carrots and zucchini first until they are done to my taste. Then I will add the bean sprouts, peppers and water chestnuts and cook just a few minutes more.
Combine the beef broth, cornstarch and reserved marinade. Add to the vegetable mixture and cook until thickened. Return the beef to the skillet and heat through. I like this recipe served over brown rice.
Recipe by Cooking with Aunt Juju