Beef Stir Fry

I have these two packages of beef labelled for stir fry just staring back at me when I look into my freezer. So, it's time to stir fry! The last time I used one of those packages for this recipe, the beef was still a little chewy, so I pulverized the strips into submission with my meat mallet this time. Here's the beef.


Now take the cornstarch, salt, pepper, hot pepper sauce, and 2 tablespoons of water and combine them in a resealable plastic bag. Toss in the meat and squish it around a little until coated with the cornstarch mixture.


Heat a tablespoon of oil in the skillet and add half of the beef. Cook until it's no longer pink.


Transfer to another dish and keep it warm while you cook the second batch of meat. I put the beef in a casserole dish, covered it, and put it in the oven on "warm".


Now that your beef is nice and warm in the oven and your wok or skillet are free, add another tablespoon of oil and stir fry those veggies.


Now just return the beef to the skillet and add the sauce you prepared from the recipe below.


Serve with rice. I use brown rice. Brown rice, wheat bread, wheat pasta....I figure that if my children aren't raised on the white stuff, they'll never miss it. Don't underestimate the value of whole grains, people! This is some yummy stir fry.


Got a picky one in your house? Here's how this translates to my 4 year old's plate. The flavorful beef was a big hit and pulling just the green beans out and serving them beside the rice, rather than over, made this a viable meal.


Beef Stir Fry
Ingredients:
1 pound boneless beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons vegetable oil, divided
1 16-24 oz. bag of stir fry veggies
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice
Directions:
Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. Stir-fry the vegetables according to package directions. Return beef to skillet. In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice. Yield: 6 servings.