beef stir fry

A go-to recipe, when I usually run out of ideas and have random veggies. And then we sit down for dinner and everyone is always so pleased. :) (I usually just use the recipe for sauce and add in whatever veggies we have)

beef stir-fry

makes 4 servings

2 tablespoons cornstarch

2 teaspoons white sugar

6 tablespoons soy sauce

1/4 cup white wine

1 pound boneless beef round  or pepper steak, cut into thin strips

1 tablespoon vegetable oil
2 cloves garlic, minced

3 cups broccoli florets

2 carrots, thinly sliced

6 oz snow peas

2 tablespoons chopped onion

1 (8 ounce) can sliced water chestnuts or bamboo shoots,

1 cup Chinese cabbage

2 large heads bok choy, chopped

1 tablespoon vegetable oil

Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Toss beef in sauce to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute garlic until fragrant. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.

In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.