Here’s an easy, delicious dish that you can quickly whip up so that you can spend more time outside in the beautiful weather: beef and vegetable stir fry. This can easily be turned into a vegan feast by substituting tofu for the beef and vegetable broth for chicken broth. Remember to wash your hands!
Beef and Vegetables Stir Fry
- 8 ounces sliced beef (sirloin, tenderloin top round or tri-tip all work)
- 1 stalk celery chopped
- 1 carrot chopped
- 4 ounces broccoli florets cut small
- 1 1/2 ounces canola oil
- 1 T sesame oil
- 1 1/2 ounces soy sauce
- 2 T sugar
- 2 1/2 ounces chicken stock
- Salt and pepper to taste
- 2 or 3 ounces cornstarch
- 1 T garlic chopped
- 1 T ginger chopped
Spread cornstarch out on a plate. Season beef with salt and pepper. Place the beef in the cornstarch to lightly coat, shake off extra cornstarch and place aside. Mix together chicken stock, soy sauce, and sugar, place aside. In a large sauté pan over high heat, add oils and beef, sear on both sides then remove beef from the pan. Add the ginger, garlic, and vegetables to the hot pan add cook for a minute or two. Add the beef back into the pan, then add the soy mixture. Sauté for a minute or so mixing everything together. Plate with rice if desired and enjoy. For a vegetarian or vegan version, replace the beef with tofu and chicken stock with vegetable stock.
