Saucy Beef Stir Fry

 

This stir fry recipe is super easy, getting you in and out of the kitchen quickly. My family loves this meal. I use beef roast and it does not matter which one you choose.  You can use steak instead, but that is usually a lot pricier then the roast if you are wanting to save some money. You can also ask the butcher to slice the meat thinly for you as well.

Ingredients

2 Tbs. cornstarch
1 1/2 c. beef broth or 1 to 2 cubes beef bouillon dissolved in 1 1/4 c. hot water
1/4 c. soy sauce
1/4 c. Worcestershire
1/4 c. brown sugar or granulated sugar
2 cloves garlic minced
1 tsp. fresh ginger minced (Optional)
1 to 2 red pepper flakes, or to taste
1/2 to 1 tsp. black pepper, or to taste
1 to 2 Tbs. olive oil
1 lb. beef roast, fat removed, sliced into very thin strips
1 onion, thinly sliced into half rings
1 sweet pepper, chopped
1 can sliced carrots, drained
2 c. frozen broccoli
2 c. cooked rice

Directions

In a glass bowl, combine cornstarch, and beef broth. Stir until the cornstarch is dissolved.  Mix in the soy sauce, Worcestershire sauce, brown sugar, garlic, ginger root red pepper flakes and black pepper. Set aside.

In a large cast iron skillet, heat oil over medium high heat.  Add the sliced beef, and cook until browned. This can take about 3 minutes. Remove from skillet or push the meat to one side if you are using a large skillet.

Add the onions and peppers to the skillet. Cook and stir until tender. 

Add the sliced carrots and broccoli. Cook until broccoli is no longer frozen. 

 If you removed the meat from the skillet, add it back into the skillet. Pour in the cornstarch mixture. Cook and stir until the sauce is thickened, about 2 to 3 minutes.

Serve over rice.