Beef and Garden Vegetable Stir Fry
Author: Heather Lynne
Recipe type: beef
Prep time:
Cook time:
Total time:
Serves: serves 4
- 1 lb. Certified Angus Beef brand bottom round or sirloin
- ¼ c. plum sauce
- ¼ c. soy sauce
- 2 T. rice vinegar
- 2 t. sesame oil
- 4 garlic cloves, minces
- 1 T. ginger, chopped
- 2 t. cornstarch
- 2 T. vegetable oil
- 2 carrots, peeled and cut into ¼ in by 2 in strips
- 1 medium bell pepper, cut into ¼ in by 2 in strips
- 1 c. snow peas
- 4 green onions, thinly sliced
- 2 c. soba noodles, cooked
- Cut the steak across the grain into ¼ inch by 2 inch slices.
- Prepare the sauce by combining the plum sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Pour ¼ cup of the sauce in a measuring cup with the cornstarch and mix well.
- Pour the remaining sauce over the meat and marinate in the refrigerator for at least 30 minutes.
- Prepare the noodles according to the package directions.
- Remove the beef from the marinade and discard the marinade.
- Heat the vegetable oil in a large skillet over medium high heat. Add the beef and cook for 2-3 minutes. Remove the beef from the pan.
- Add the carrot, pepper, peas, and green onions to the pan and stir fry for 4-5 minutes.
- Stir in the reserved sauce, tossing to coat the vegetables.
- Return the beef to the pan and add the noodles. Toss to combine and cook for 1 minute to heat through.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/beef-and-garden-vegetable-stir-fry/
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