Beef Stir Fry

Beef Stir Fry

Stir fry is an excellent way of using up the bits and pieces of vegetables left in the refrigerator just before grocery day. This recipe uses 5 cups of assorted vegetables cut into similar size pieces. Tonight I used celery, carrot, cabbage, spinach, romaine lettuce hearts and some peeled and sliced broccoli stalks; you can make up your own combination. You would be surprised almost all raw veggies taste great in a stir fry and even a few frozen veggies like peas or corn add life taste and colour.

Serves 4-6  

1/2 pound beef

2 tablespoons gf soy sauce

1 tablespoon cornstarch

Few drops of sesame oil

Freshly ground pepper

4 tablespoons peanut or vegetable oil

3 medium onions, slice thick

5 cups of assorted vegetables, ex. celery , diagonally sliced, broccoli, cut in bite sized pieces, greenor red pepper, cut in strips, cabbage, sliced and/or carrot, diagonally sliced

1 clove garlic, minced

3/4 cup beef bouillon

2 tablespoons soy sauce

1/2 teaspoon sugar

1 tablespoons cornstarch

           

Directions:

Slice meat into thin bite size strips across the grain. Mix the soy sauce, cornstarch, sesame oil and pepper. Toss the beef strips in this mixture.

Heat 2 tablespoons of oil in a wok or large skillet. Stir fry the vegetables, start with denser vegetables like carrots and broccoli stalks and add down to most tender like spinach last. The vegetables should all be tender-crisp (If you are using a skillet you may have to do the vegetables in small batches). Remove from the pan and set aside.

Wipe out the pan and add 2 tablespoons of oil. Add the garlic and cook over high heat for about 30 seconds. Then add the beef strips and brown them.

Mix the beef bouillon, soy sauce, sugar and cornstarch together. Add to the wok and cook and stir until thickened. Add the cooked vegetables and the tomato wedges, and cook until heated through. Serve with steamed rice.

Beef Stir Fry