Beef Stir Fry

Choose Sirloin steak, flank steak or tenderloin for this recipe!

Slice 1 lb. of steak 1/4” thick across the grain
Toss with 2T cornstarch, salt and pepper to taste and set aside while prepping veggies

Prep a variety of veggies:
Red peppers
Mushrooms
Asparagus
Celery
Onion
Carrots
Brussel sprouts
Zucchini
And any other combination you have available.

I like to cut the veggies in big pieces to assure they’ll stay crunchy.

In a wok or frying pan, add cooking oil and heat pan over medium high heat, cook the meat for 2-3 minutes, stirring a couple of times during cook time. Do not overcook the meat. It should be pink in the middle. Cook in batches so pan isn’t overloaded. The idea is cook quickly. Set cooked meat aside in a covered bowl while you finish the rest of the meat.

Cook prepped veggies over medium heat for 4-5 minutes. Stir often. Add cooked veggies to the bowl of meat and keep covered. Also cook the veggies in batches to keep them crunchy!

Sauce:

In a bowl mix together, then cook at medium-high.

6 minced cloves garlic
2 tsp fresh grated ginger
2/3 cup orange juice (I used fresh squeezed)
2/3 cup water
1/2 cup soy sauce
3 T brown sugar
1 T sesame oil

When sauce has come to a boil and simmered, at the end combine 2T cornstarch with 6T broth and add to sauce.

Mix meat, veggies, and sauce together and serve over hot rice.