Beef and Vegetable Stir-Fry
A delicious blend of beef, broccoli, snap peas and mushrooms, covered in a soy and ginger based sauce, then served over a plate of steamed rice. Quick and easy!
⁄2 cup water
⁄2 teaspoon garlic powder
boneless round steak or 1 lb charcoal chuck steak
cut into thin 3-inch strips
cut into wedges
⁄3 cup reduced sodium soy sauce
hot cooked white rice
Begin by cutting the beef into strips, slicing against the grain (across the striated fibers). This makes the meat more tender.
Next, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder in a bowl, whisking until completely smooth.
Add in the beef and toss.
In a large skillet or wok over medium high heat, stir-fry the beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry the broccoli, snap peas, mushroom and onion in the remaining oil for 4-5 minutes.
Then return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over steamed or cooked rice.
If you prefer a lot of sauce, you may want to consider doubling that part of the recipe.