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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I requested this meal often while growing up, and since it was pretty easy to put together (and chock-full of veggies), my mom never minded making it for us! After I married and moved out of the house, my mom presented me with a family cookbook - this recipe for can't-stop-eating stir fry was one of the first entries. ***NOTE: For the beef, I usually use skirt steak, but chuck, sirloin, etc work well, too. I often double the veggies and halve the meat; still filling and delicious every time!*** Ingredients:
2 green bell peppers |
1 medium onion |
3 carrots |
2 tablespoons oil |
1 tablespoon minced garlic |
2 teaspoons minced ginger |
14 ounces bean sprouts, rinsed and drained (or use fresh) (optional) |
4 ounces bamboo shoots, rinsed and drained (optional) |
1 lb beef, cut into thin strips |
3 tablespoons cornstarch |
1/4 cup low sodium soy sauce |
1 1/2-2 cups low sodium beef broth |
Directions:
1. Peel and slice all veggies into thin strips/slices.
2. Heat oil in a large wok or frying pan.
3. Add bell pepper, onion, carrots, garlic, and ginger and saute over medium low heat until crisp-tender.
4. Add beef and stir fry until browned, adding more oil as needed.
5. Mix in bean sprouts and bamboo shoots, if using. (And, if using fresh bean sprouts, you would cook and stir until they start to shrink and cook down.).
6. In a small bowl (I use my Pyrex 2-cup measurer), combine sauce ingredients, mixing well.
7. Pour into pan; stir carefully 'til sauce has thickened and meat and veggies are to desired doneness.
8. Serve over hot, cooked rice.
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