Beef and vegetables stir fry


I had a very busy weekend! My daughter has her first month exams, she is presenting the school radio tomorrow,and she has an English (little reader contest) to train for. I had a full day at the clinic and my 21 month old is in a very bad mood because his molars are coming in! Under such conditions I  usually go to my list of quick and easy recipes and todays recipe is one of my family’s favorites.

 It is one of my favorites too, not only because it’s  quick and easy but because it is also colorful (a great way to combat the grey cloudy skies we’ve been having), full of flavor, a great way to get the kids to eat vegetables and most of all versatile. You can mix and match different vegetables…for example  carrots,peppers, broccoli, green beans..whatever appeals to your taste buds. Carrots and peppers are my favorites but feel free to try out different combinations and find your favorites,

Beef and vegetables stir fry

250 gm beef cut into strips

2 tablespoons cornstarch

3 tablespoons soy sauce divided

1/4 teaspoon ground ginger (optional)

1/4 teaspoon garlic powder (optional)

3 tablespoons cooking oil, divided

2 big carrots thinly sliced carrots

1/2 red pepper cut into strips

1/2 yellow pepper cut into strips

1/2 green pepper cut into strips

2 cups chicken broth (or 2 cups water plus one chicken conentrate cubes)

In a bowl combine the starch with 2 tablespoons soy sauce till smooth.

Add the beef strips, toss to coat then set aside. (You can do this in a resealable bag)

Saute the carrots in 2 tablespoons of oil for 5 minutes then add the pepper, saute for another 5-7 minutes. (Dont over cook them because you dont want the veges to lose their color or crunch not to mention nutrients)

Drain the vegetables and set them aside.

In the same pan, using the same oil stir fry the meat untill it becomes a beautiful brown color.(If you feel you need more oil you can add the 3rd tablespoon of  oil)

Add the chicken stock and cook for15-20 minutes.

Add the vegetables, garlic and ginger powder (if using) cook for another 10 minutes.

If you like it to be thicker, add a tablespoon of starch dissolved in cold water then stir the mix on medium heat till it gets thicker.

Serve with rice and ENJOY!