I love stir fries because of three reasons: 1. they’re quick, 2. you can usually use whatever veggies you have on hand, and 3. they make for really yummy leftovers.
This Thai-style beef stir fry is full of flavors and is a great recipe for getting lots of vegetables to your family in a quick amount of time. If you don’t like spicy foods, feel free to leave out the spicy peppers.
- 2 tbsp canola oil
- 1 lb sirloin steak, cut into thin strips (whatever steak you have on hand will work)
- salt and pepper
- 1/2 cup sliced onions
- 1/2 cup sliced carrots
- 1 cup sliced bell pepper
- 1 cup sliced yellow squash
- 1 jalapeno, sliced into thin strips
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 3 tbsp water
- 1 tsp cornstarch
- cooked white rice
- a few tablespoons of chopped cilantro
- Heat the oil in a large skillet or wok over medium-high heat. Season the steak slices with a little salt and pepper and add to the pan. Cook until the outsides are brown, but the steak is still medium rare in the center. Transfer the steak to a dish and set aside.
- Reduce the heat to medium and add the onions, carrots, bell pepper, squash, and jalapeno and cook for a minute before adding the garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- While the vegetables are cooking, make the sauce. Stir the soy sauce, vinegar, water, and cornstarch together in a bowl.
- When the vegetables are tender, give the sauce a stir and add it to the pan. Return the beef to the pan and cook for a couple of minutes until the sauce is thickened. Serve over cooked rice. Garnish with chopped cilantro.
Created by SouthernSavers.com
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