This is a versatile recipe that you can custom make to your own taste, and easily use up any extra vegetables you might have in the fridge. This recipe is very easy and you can prep and cook it in under 30 minutes. The sauce is what really kicks this stir fry up a notch and would taste good with pork or even chicken if you wanted to substitute them in place of the beef. If you’re a meatless family, try subbing tofu. Under 30 minutes and under $10….my kind of meal. Oh, and it’s delicious!
ASIAN BEEF WITH VEGGIES STIR FRY –
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 for approx. $7.44
Ingredients:
- 6 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon minced fresh ginger root
- 1 tablespoon minced garlic
- 1 lb beef round steak, cut into thin strips
- 1 cup broccoli florets
- 1 cup sliced carrots
- 2 mushrooms, sliced
- chopped green onion for garnish
- white rice or ramen noodles
Make this gluten free by using rice and gluten free soy sauce.
Directions:
In a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, and cornstarch. Set aside.
Heat oil in a wok or skillet over medium heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Remove beef and keep warm.
Add broccoli, carrots, and mushrooms and stir-fry 5 minutes or until tender-crisp. Return beef to pan. Add the soy sauce mixture and bring to a boil, stirring constantly. Lower heat and simmer until the sauce thickens, about 1 minute. Serve over white rice or ramen noodles and garnish with chopped green onion.