This is a simple stir fry. It is easy to vary the veggies or the meat based on your family’s preferences, but this is one of my family’s favorite. I’ve found the two things that make my stir fries turn out better are pre-heating the pan and only adding one ingredient at a time so the pan doesn’t cool down too much.
- 3/4 lb beef flank steak, sliced thin
- 1 Tablespoon soy sauce
- 1 medium onion, sliced
- 2 carrots, sliced
- 1/2 pound green beans
- 1/2 red pepper, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 1/4 cup water
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sugar
- Pre-heat wok or fry pan over low heat while you chop ingredients.
- Mix beef with 1 T of soy sauce and set aside. Chop all vegetables and have them ready in separate bowls.
- Mix sauce and set aside.
- Mix cornstarch with 2 Tablespoons of water and set aside.
- Turn heat to high. Add 1 tablespoon of the oil and beef. Stir fry until no longer pink.
- Transfer meat to a bowl. Add remaining oil, and then add onions and stir fry for 1 minute.
- Add garlic, ginger, and green beans. Stir fry 2 minutes.
- Add red peppers, stir fry 2 minutes.
- Add carrots, stir fry 1 minute.
- Return meat to the pan, add the sauce and stir fry for 1 minute.
- Add the cornstarch and water mixture and cook 1 minute.
- Serve over rice or noodles.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 292 Saturated Fat: 10g Cholesterol: 51mg Sodium: 1137mg Carbohydrates: 13g Fiber: 3g Sugar: 6g Protein: 22g