Beef Stir Fry

I look forward to this recipe from the moment I add it to my meal plan… It is one of my favorite meals! (And it’s high in iron for all my anemic sisters out there) It is so easy to make, slice up some steak,  (I don’t like flank steak bc a whole one is pricey and I just don’t love the texture. I usually go with ribeye or strip steak) Then make a simple sauce of  soy sauce, rice wine vinegar, garlic, brown sugar, and hoisin sauce.

Fry it up, pour over the sauce and let it cook down, then serve it with your veggies over brown rice and you have an amazing dinner.

Beef Recipe:

• 1 pound thinly sliced beef (I used Ribeyes)

• Kosher salt and black pepper

• 2 tablespoons cornstarch

• 1 tablespoon rice wine vinegar

Sauce Recipe:

• 1/4 cup soy sauce

• 1/2 cup beef broth

• 1 tablespoon rice wine vinegar

• 1 teaspoon minced fresh ginger

• 3 cloves garlic, minced

• 2 tablespoons brown sugar

• 1/2 teaspoon chili garlic sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon cornstarch

Stir Fry:

• 2 tablespoons oil

• 1 large red bell pepper, thinly sliced, optional (this time I skipped it but I usually add it)

• 1 large carrot, thinly sliced on the diagonal OR baby carrots

• Snow peas

• Broccoli

• 2 green onions

Instructions:

1. Prepare the Beef: In a small bowl, combine the flank steak, cornstarch, salt, and pepper. Toss to coat. Then add the rice wine vinegar.

2. Make the Sauce: In a small bowl, whisk together all ingredients: the soy sauce, beef broth, rice wine vinegar, ginger, garlic, brown sugar, chili garlic sauce, and cornstarch.

3. Cook the Beef: Heat the vegetable oil in a large skillet or wok over high heat. Cook the beef in batches until browned and slightly cooked through.

4. Sauté the Vegetables: Add the red bell pepper, carrot, and snow peas to a seperate pan and cook until tender-crisp, about 3-4 minutes. Pour 1/4 C (or desired amount) of the sauce over the veggies.

5. Combine and Cook: Return all the beef to the pan. Pour the sauce over the beef and bring to a boil. Reduce heat and simmer until the sauce has thickened and the vegetables are coated, about 2-3 minutes.

6. Serve: Serve immediately over rice or noodles. Garnish with green onions, if desired.