Beef & vegetable stir-fry
Looking for a recipe that will knock your tastebuds off in the best kind of way? This sweet, savory, and spicy beef stir-fry is packed with tantalizing flavor. After quickly browning thin slices of lean beef, a garden basket of fresh vegetables gets stir-fried in the rich pan drippings. An uncommonly delicious garlic sauce brings all the components together for a restaurant-quality result. The unique garlic sauce is destined to become your new weapon for adding Far East flavor to an array of dishes in no time. Leftover stir-fry is delicious reheated the next day.
3 medium, peeled
Uncooked bok choy
10 oz, baby variety (2 heads)
2 medium clove(s)
Unpacked light brown sugar
1 Tbsp, or to taste
1 pinch, or to taste
1 pinch, or to taste
Uncooked lean trimmed beef eye round
10 oz, thinly sliced
Extra virgin olive oil
1. Heat pot of water to boiling. Halve carrots lengthwise, then thinly slice crosswise. Cut off and discard root end of bok choy; roughly chop, separating white stems and green leaves. Cut broccoli into small florets. Peel and finely chop garlic; using flat of knife, smash into paste. In a bowl, combine next five ingredients with garlic paste. Season with salt and pepper.
2. Pat beef dry; place in bowl, top with flour, and season with salt and pepper. Toss to coat. In nonstick pan, heat olive oil on medium-high. Add beef; cook without stirring, 2 to 3 minutes, until lightly browned. Continue to cook, stirring, 1 to 2 minutes, until browned and just cooked through. Leaving any browned bits in pan, transfer to plate.
3. Meanwhile, add broccoli to pot of boiling water. Cook 2 to 3 minutes, or until bright green and tender. Drain.
4. Add carrots and bok choy stems to pan. Cook on medium-high, stirring occasionally, 2 to 3 minutes, until slightly softened. Add garlic sauce. Cook, stirring, 1 to 2 minutes, until veggies are tender and sauce is slightly thickened.
5. Add beef, broccoli, and chopped bok choy leaves to pan. Cook, stirring frequently, 1 to 2 minutes, or until coated and heated through.
6. Makes 2 servings. Each serving is half the recipe