Side Pannel
Easy Beef and Vegetable Stir-Fry
- Prep Time: 10 minutes plus marinade time
- Cooking Time: 10 minutes
- Serves: 4 Serving
Easy Beef and Vegetable Stir-Fry
- Recipe Submitted by Gelatin on 04/06/2014
Category: Vegetables, Beef
Ingredients List
- For marinade:
- 2 pounds sirloin beef tips, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon water
- 1 teaspoon dark brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sesame oil
- For sauce:
- 1/2 cup low-sodium soy sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons flour
- 1 tablespoon sesame oil
- 1 (12 ounce) bag frozen Asian vegetable blend (also called stir-fry blend)
- For serving:
- White or brown rice, steamed
Directions
In a medium sized mixing bowl add beef, garlic, cornstarch, soy sauce, water, dark brown sugar, ginger, baking soda, red pepper flakes and sesame oil. Stir to combine, cover and refrigerate for 24 hours.
After your meat has marinaded and you're ready to start cooking mix together your sauce.
In a small bowl whisk together soy sauce, dark brown sugar and flour, set aside.
In a large skillet set over medium high heat add the beef (with all the marinade) and 1/2 of the sauce. Cook for about 5 minutes until the meat is no longer pink.
While the meat is cooking steam your vegetables until just warmed.
Once the meat is cooked add in remaining sauce and steamed vegetables. Cook for about 3 minutes until the sauce has thickened and the vegetables are coated.
Once ready remove from heat and serve over steamed rice.
Note: Vegetable oil can be used in place of sesame oil. My husband prefers the sesame oil but I'm allergic so I use vegetable oil for myself.
After your meat has marinaded and you're ready to start cooking mix together your sauce.
In a small bowl whisk together soy sauce, dark brown sugar and flour, set aside.
In a large skillet set over medium high heat add the beef (with all the marinade) and 1/2 of the sauce. Cook for about 5 minutes until the meat is no longer pink.
While the meat is cooking steam your vegetables until just warmed.
Once the meat is cooked add in remaining sauce and steamed vegetables. Cook for about 3 minutes until the sauce has thickened and the vegetables are coated.
Once ready remove from heat and serve over steamed rice.
Note: Vegetable oil can be used in place of sesame oil. My husband prefers the sesame oil but I'm allergic so I use vegetable oil for myself.
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