Easy Beef Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 12 oz. beef (e.g., sirloin or NY strip steak), slightly frozen
  • 1 /4 head purple cabbage
  • 2-3 carrots
  • 2 green onions
  • 1 bell pepper or 2-3 baby bell peppers
  • 1 Japanese eggplant
  • 1 stalk celery
  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. low sodium teriyaki sauce
  • 3 / 4 cup low sodium chicken broth (optionally less or more, see notes)
  • 2 cloves garlic, minced
  • ½ tsp. fresh ginger, minced
  • 1 /4 tsp. crushed red pepper flakes
  • 2 Tbsp. vegetable oil
  • 1-2 Tbsps. cornstarch (optional)
  • Salt and pepper to taste
  • 2 - 3 cups cooked rice
Instructions
  1. Slice cabbage into 1 / 2 inch wide strips.
  2. Cut bell pepper into large, bite-sized pieces (about 1 inch).
  3. Slice eggplant into 1 / 2 thick slices. If the eggplant is large, then cut each slice in half. The goal is to have large, bite-sized slices.
  4. Slice green onions at an angle into 1 inch pieces.
  5. Slice carrots at an angle into 1 /4 to 1 / 2 inch thick pieces.
  6. Slice celery at an angle into 1 inch wide pieces.
  7. Thinly slice the beef.
  8. Salt and pepper the beef. Then brown it in a large frying pan or wok over high heat until cooked to medium (still pink but not red in the middle).
  9. Remove the beef from the pan.
  10. Add the 1 or 2 tablespoons of vegetable oil and the vegetables to the pan and saute until the vegetables are cooked but still a little crisp.
  11. Add broth, soy sauce, teriyaki sauce, garlic, ginger, and the cooked beef to the vegetables and stir to heat. If you want a thicker sauce, whisk 1 tablespoon of cornstarch with the broth, soy sauce, and teriyaki sauce before stirring it into the vegetable mixture. (See notes for options for more or less sauce.)
  12. Serve over rice
Notes
This recipe is designed for a medium amount of sauce and allows you to choose a thin sauce or to thicken it with cornstarch. As an alternative, the photo shows a version with less sauce (1/2 a cup of broth instead of ¾ to 1 cup and no cornstarch to thicken it). However, if you prefer a lot of thicker sauce, increase the broth to 2 cups and the cornstarch to 2 tablespoons.
Recipe by Pinot & Pie at https://pinotandpie.com/easy-beef-stir-fry/