Beef Stir Fry

1 Sep

Beef Stir Fry with Brown Rice

  • 1 lb of beef (which ever type you prefer), sliced thinly
  • 3 cloves of garlic, minced
  • 1 tbsp of ginger, minced
  • 1 tsp of chili pepper flakes (more if you like it rather spicy)
  • 1 tbsp corn starch
  • 2 tbsp of oil
  • water
  • soya sauce
  • worcestershire sauce
  • 1 cup of low sodium beef or chicken broth (or water is good, too!)
  • 1 tbsp of sugar
  • salt and pepper to taste
  • lemon
  • 1/4 of peanuts or cashews (optional)
  • 1 carrot, peeled and sliced thinly
  • 1/2 of a small onion, quartered
  • a handful of green beans, trimmed and cut into thirds
  • 1 zucchini, cut in half lengthwise and then sliced into 1/4 inch thick pieces

Try to cut all the vegetables to approximately the same size.  This will ensure the vegetables finish cooking at approximately the same time. As well, feel free to add in your favourite vegetables and/or omit any you don’t like.

Heat a large frying pan on high.  Add in the oil, garlic, ginger and chili flakes and cook until the garlic is brown.  Then add in the carrots, onions and green beans. Sprinkle the sugar over the vegetables and add some salt and pepper to taste. Pour about 1/3 cup of beef stock to help the vegetables soften (about 2 minutes).

Meanwhile, in a large bowl mix the beef, corn starch, 2 tbsp of water, 1 tbsp of soya sauce, 1 tbsp of worcestershire sauce, salt and pepper. Mix well.

Once the vegetables have softened, add in the beef, another 1 to 2 tbsp each of the soya and worcestershire sauces. Stir well.  The beef only requires a couple of minutes to cook and the corn starch from the beef should thicken all the liquids in the pan.  When the beef is cooked, squeeze half a lemon over the dish, sprinkle some peanuts on top (optional) and the stir fry is ready to be eaten. Serve with rice or noodles.

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