Beef and Vegetable Stir Fry

Serves: 6

Items Needed:

Small bowl, whisk, knife, measuring spoons, wok or skillet

Ingredients

Stir Fry

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 2 tablespoons olive oil, divided
• 3 cups non-starchy vegetables, thinly sliced (bell pepper, broccoli, cauliflower, zucchini)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Green onions, thinly sliced (for garnish) 
• Sesame seeds (optional, for garnish) 

Sauce

• 1/4 cup soy sauce 
• 1 tablespoon rice vinegar 
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon cornstarch 
• 2 tablespoons water 

Directions

1. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, olive oil, cornstarch, and water. Set aside.
2. Slice the beef thinly against the grain. Toss the beef slices with 1 tablespoon of the stir-fry sauce and let marinate for about 15-20 minutes
3. Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat. Add your non-starchy vegetables and stir-fry for 3-4 minutes or until they are crisp tender. Remove the vegetables from the wok and set aside. 
4. Add the remining 1 tablespoon of oil to the wok or skillet. Add the marinated beef slices and stir-fry for 2-3 minutes or until browned and cooked to your liking.
5. Push the beef to the side of the wok and add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Add the vegetables back to the wok or skilled at pour the stir-fry sauce over the beef and vegetables. Toss everything together until well coated and heated through.
6. Garnish with green onions and sesame seeds, if desired.

Nutrition Information (per 1 serving)