Beef Stir Fry
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
Scale
Sauce
- 1 1/2 – 2 pounds of tenderized round steak, sliced into thin pieces (either ask the butcher to tenderize or do it at home with a mallet)
- 1/2 cup low sodium soy sauce
- 3 tablespoons sherry
- 4 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 teaspoon Sriracha Chili Sauce (optional)
- 5 scallions, chopped
Stir Fry
- 3 tablespoons oil
- 1 bell pepper (use your favorite color)
- 8 ounces snap peas (you can use snow peas, but I like snap peas much better)
- 1 bag of stir fry vegetables (or you can use a mixture of fresh vegetables)
Instructions
- In a bowl mix together the sauce ingredients. Add the thinly sliced meat. Set aside. While the meat is setting aside, I prepare any chopped vegetables.
- Heat oil in a heavy skillet or wok over high heat. Add half meat mixture, leaving most of the marinade in the bowl. Add half the scallions. Brown the meat, turning to ensure it gets nice and brown on all sides. Once browned, removed to a clean plate. Repeat with the other half of the meat.
- In the same hot pan, add vegetables. Cook for several minutes until they start to get tender. Add the beef back into the pan along with the rest of the marinade. Stir over high heat for a few minutes then remove from heat.
- Mixture will thicken as it sits. Serve on top of rice and garnish with more Sriracha (if you’d like).
Nutrition
- Serving Size: 6