Sunday, July 20, 2014


1/2 lb lean beef steak, cut in thin slices across grain
1 T soy sauce...
1 garlic clove, minced
1/2 t ground black pepper
1 c reduced sodium beef broth
3 T soy sauce
2 1/2 t corn starch
1/2 t grated ginger
1-750 g bag frozen stir fry vegetables, defrosted
1 c sliced mushrooms
6 green onions, cut into 1" pieces
1 t oil

Add 1 T soy sauce, garlic and pepper to the beef, stir and set aside to marinate.
Stir together the broth, 3 T soy sauce, ginger and corn starch, set aside.
Heat skillet or wok to medium-high, drizzle 1/2 t oil in pan.
Add vegetables, mushrooms and onions, stir fry for 3-4 minutes; vegetables should be tender but crisp. Remove from pan and set aside.
Drizzle 1/2 t oil into pan. Add beef and soy sauce marinade. Stir fry for 3 minutes; beef should be slightly pink.
Push beef to sides, stir broth mixture and add into center of pan. Mix sauce with beef and continue stirring until sauce thickens and bubbles.
Return vegetables to pan and stir together until everything is well coated and heated throughout. Serve over rice. Enjoy!

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