There are so many ways to make stir fry. It’s one of those staple dishes that I think you can just “throw things together” and it will probably work out. Except that I am NOT a “throw things together” kind of person. I want my meals to taste great the first time I make them and not have to experiment with flavours. So, I usually let other people experiment and then just try their recipes.
This stir fry is like that. I’m sure you could really easily switch up the vegetables to something else you want to eat. Or add more vegetables and less beef. Or even change the sauce. But I love it just the way it is. It’s colourful and flavourful and just right for dinner.
As with any stir fry, you probably want to cut up all your vegetables before you begin. This time I cut them up the night before when I had a few extra minutes and stored them in an airtight container in the fridge overnight. After you’re done cutting, the rest goes fairly quickly.
Beef Stir-fry (recipe found here)
What you need:
1 cup rice
1/2 pound to 1 pound round steak (or store-bought stir fry strips)
4 Tbsp soy sauce, divided
2 Tbsp corn starch, divided
few drops of sesame oil (optional)
freshly ground pepper
oil for the frying pan
1 cup sliced onions
1 cup diagonally sliced celery
1 cup broccoli, cut in bite sized pieces
1 green pepper (or other pepper) cut in strips
1 clove garlic, crushed
3/4 cup beef broth
1/2 tsp sugar
1-2 fresh tomatoes, cut into wedges
What to do:
Prepare 1 cup rice according to the directions on the package.
If your meat is not pre-sliced, slice it into strips. Combine 2 Tbsp soy sauce, 1 Tbsp cornstarch, the sesame oil and some ground pepper in a small bowl. Toss with the beef strips and set aside.
Heat 2 Tbsp oil in a large frying pan or wok. Add the onions, celery, broccoli and pepper, cover and cook until the vegetables are tender-crisp. Remove the vegetables from the pan and set aside.
Add another 2 Tbsp of oil to the pan and cook the garlic over high heat for 30 seconds. Then add the beef strip mixture and brown the strips.
Mix together the beef broth, 2 Tbsp soy sauce, 1 Tbsp corn starch and the sugar. Add it to the pan and cook (while stirring) until thickened. Return the vegetables to the pan along with the tomatoes and continue to cook until heated through. Serve over rice.