Stir fry is one of the most versatile dishes in Asian cuisine. You can add almost any vegetable or form of protein and it'll taste just as delicious! For dinner, I decided to keep it pretty traditional and I used very thin beef steaks, as well as broccoli, mushrooms, bell peppers, and tomatoes for the vegetables. I used many different ingredients to marinade both the vegetables and meat for a perfect sweet and sour stir fry dish. I served this with white rice, my husband's favorite, and we devoured!
To give the rice a pop of color and a bit of flavor, I sprinkled some sliced scallions on top!
Sesame seeds add great flavor and texture to the stir fry. If you're all about presentation, like I am, it also adds a certain flair to the dish!
One of my husband's favorite meals is stir fry and plain white rice. He constantly is asking for it, so I decided to surprise him with a new stir fry recipe I came up with. I picked out the top vegetables that I like in stir fry dishes that would still give a bit of crunch after being cooked. I went with broccoli, yellow bell peppers, baby bell mushrooms, and roma tomatoes. These vegetables, along with the ingredients added, really gave the stir fry a traditional taste that is not too heavy on the salt but still very flavorful.
The stir fry can be enjoyed alone, or it can be used to enhance plain white rice. Serve it on top or on the side of the rice for a filling meal! This dish was yet another hit and it tasted even better the second day because the meat was able to soak in all of the ingredients even more overnight! It's a fairly simple and quick meal that took about 30 minutes to cook and enjoy!
Prep Time: 30 minutes Serves: 4 People
Cook Time: 25 minutes
Total Time: 55 minutes
INGREDIENTS
For the Beef Steak:
1 lb. Stir Fry Meat, cut in half (these already come prepackaged in strips)
1/4 cup Soy Sauce
1 Tbsp. La Choy Sweet and Sour Sauce
1-2 Cloves of Garlic, minced
1/2 tsp. Red Chili Flakes
1/2 tsp. Onion Powder
1/4 tsp. Ground White Pepper
1/2 tsp. Black Pepper
1 Tbsp. Chopped Scallions
For the Vegetables:
1 1/2 cups Broccoli, chopped into mini florets
1 cup Baby Bell Mushrooms, sliced
1 cup Yellow Bell Pepper, thinly sliced
1 Roma Tomato, sliced into strips
1/4 cup Soy Sauce
1 Tbsp. La Choy Sweet and Sour Sauce
Additional Ingredients:
1 Tbsp. Olive Oil
1 Tbsp. Fresh Cilantro, chopped
Sesame Seeds and Scallions, for garnish
INSTRUCTIONS:
In a medium-sized bowl, add in the stir fry meat strips and all of the ingredients for the meat marinade. Be sure to coat the meat evenly with all ingredients.
Cover the bowl and allow to marinate for 30 minutes. If you want a faster dinner, you can cook the meat right away, however, I like to get optimal flavor into my meat so I allow it to sit for at least 30 minutes.
In the meantime, chop the vegetables.
Add all of the vegetables, the soy sauce, and sweet and sour sauce in a large bowl. Mix evenly and let the vegetables sit for about 5 minutes, to soak up the sauces.
In a large wok, heat the tablespoon of olive oil over medium heat.
Add in the coated vegetables and saute them for about 4-5 minutes. You don't want the vegetables to get tender because you'll be cooking them with the meat as well, so let them keep their crunch! Remove from heat.
While the vegetables start to cook, heat a large skillet over medium heat. Add in the marinated meat and cook for about 10-12 minutes until the beef is cooked all the way through and there is no more liquid in the skillet.
Once the meat is cooked, add it to the vegetables in the large wok, along with the tablespoon of cilantro.
Stir for another 4-5 minutes, until all the flavors are incorporated together and the cilantro has wilted.
Sprinkle with sesame seeds and serve with white rice!
Enjoy!
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