Beef Stir Fry

Made a really yummy recipe last night and thought I would share.  Choose whatever veggies you like, but make sure to incorporate lots!  More veggies equals less meat equals less calories!

Beef Stir Fry
adapted from the recipe Flavorful Beef Stir-Fry from

2 tablespoons cornstarch
2 teaspoons sugar (can substitute Sweet N Low or Splenda if desired)
6 tablespoons soy sauce
1/4 cup white wine, apple sauce, or water  (or chicken stock)
1 lb boneless beef round steak cut into thin strips 
1 cup corn kernels, drained
1 cup peas, drained
1 small onion, finely diced
1/2 cup carrots finely diced
            (*these are the veggies I had on hand last night.  If I were to buy veggies specifically for this dish I would add mushrooms and substitute pea pods for the peas.  I would also probably grate a little fresh ginger into the mix.)
1/4 cup soy sauce
2 tablespoons chili garlic paste
2 eggs, lightly beaten
2 cups brown rice
soy sauce, chili garlic paste, & hot mustard to taste

Mix cornstarch, sugar, soy sauce, liquid of your choice, and beef together.  Set aside to marinate.  Saute your vegetables in 1-2 teaspoons of olive oil until desired doneness is reached.  Add in soy sauce and chili garlic paste and stir to combine.  Remove from heat and cover to keep warm.  Drain the remaining marinade off beef and cook in a teaspoon of olive oil in a separate pan.  Cook to desired doneness and add to vegetables in pan.  Make a “well” with the vegetables and beef in the pan and add eggs to the pan.  Scramble them and fold in with other food in pan.  Serve over hot brown rice. 

*You can also serve this over cooked ramen noodles or take a page out of BD Mongolian BBQ’s book and serve the stir fry with hot tortillas!

When I made this recipe, I added a little hot mustard to my plate of food and it gave it an additional depth of flavor.  Very yummy and a great way to incorporate those vegetables into your diet!  Just remember to use a light hand with your oils!


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