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Beef Stir Fry RecipesBEEF STIR FRY WITH SPRING VEGETABLES IN 20 MINUTESAs the season of spring goes along, so does the “busyness” factor. We’re all very busy with family and careers, kid’s sports and our own personal hobbies. But gathering around the table for dinner is as important now as it was when I was a child. This is the time not just for eating but for growing closer – hearing each other’s news of the day, sharing the burdens, sharing the blessings. I’m going to make it easy for you to put a healthful, really delicious meal on the table, in minutes. This beef stir fry recipe is sure to become a staple at your house, as it has in mine. Use any veggies you like – stop at the salad bar if you’re in a real hurry. And ask the butcher to slice your flank steak for stir fry – that eliminates a step for you! If the beef flank you buy is larger than a pound, increase the marinade mixture accordingly. BEEF STIR FRY WITH SPRING VEGETABLES IN 20 MINUTES1 pound flank steak sliced thin Combine soy sauce, cornstarch mixture and oil. Pour over beef. Let marinate anywhere from 5 minutes to overnight (note: if marinating overnight, meat will turn darker but that’s ok). Heat small amount of oil in wok. Stir fry beef in batches until done. Put back in wok. Shake a few drops of sesame seed oil and blend with meat. Add tomatoes, onions and peas. Toss gently to coat vegetables with sauce and to cook just until crisp tender, a couple of minutes or so. Serve over hot rice. Serves 3-4. **If you are using hard vegetables like broccoli, bell peppers, etc., you may want to stir fry these by themselves before stir frying meat and other vegetables. TIPS FROM RITA’S KITCHEN: Soy Sauce: Beware of “light/lite” soy. Sometimes this has
less sodium but much less taste and you may end up using more to compensate. A collection of Beef Stir Fry Recipes.
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Beef Stir Fry Recipes ©2007 Rita Heikenfeld and AboutEating.com
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