Asian Beef & Vegetable Stir-Fry

This was the best! A favorite out of all the Asian stir-fry dishes I've made. (Click here for other Asian stir-fry recipes!) I found this super thin flat sliced sirloin at HEB. Side note - HEB is the best. Anyway, all I had to do was slice the thin, flat pieces into strips. The beef in takeout is always so thin, and that's one of the things I love. Most of the time I'm not able to get mine that thin, but thanks to HEB this was perfect!

The original recipe just included mushrooms and snow peas. I went ahead and added additional vegetables like bell peppers, broccoli, and then squash & green beans from my mom's garden! Steak delicious, sauce delicious, veggies delicious. Thumbs up big time!

Oh also - the original recipe called for serving over rice, which would be delicious. But trying not to cook with as many carbs right now. The extra veggies made it perfect and filling!

Homemade Asian Sauce:
1/2 cup light soy sauce (or low-sodium soy sauce)
5 tbsp brown sugar
6 garlic cloves, minced
1/2 tsp ginger (I use the tube kind)
2 tap rice vinegar

Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
* Add whatever veggies - I added squash, green beans, broccoli, and bell peppers
1 lb beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)


Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.

Heat a large skillet until hot, add 2 tablespoons of olive oil, let it sizzle. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded - I was able to do all of mine in a really large pan. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat (if needed).

With meat sitting aside, add a little oil to the pan. Add in garlic and let cook for about 30 seconds. Then add your veggies you have - first I added the broccoli and green beans, cooked those for about 2 min. Next I added in the squash and snow peas, cooked those for maybe another 2 minutes. Last I put the mushrooms in, continued stir-frying for about 1 minute.

Return all of the cooked meat back to the skillet. Add in your prepared Asian sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
Serve over rice (if you want to!),

Original recipe found here.