Prep 15 mins
Cook 25 mins
I requested this meal often while growing up, and since it was pretty easy to put together (and chock-full of veggies), my mom never minded making it for us! After I married and moved out of the house, my mom presented me with a family cookbook -- this recipe for "can't-stop-eating stir fry" was one of the first entries. ***NOTE: For the beef, I usually use skirt steak, but chuck, sirloin, etc work well, too. I often double the veggies and halve the meat; still filling and delicious every time!***
- 2 green bell peppers
- 1 medium onion
- 3 carrots
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 14 ounces bean sprouts, rinsed and drained (or use fresh) (optional)
- 4 ounces bamboo shoots, rinsed and drained (optional)
- 1 lb beef, cut into thin strips
- 3 tablespoons cornstarch
- 1⁄4 cup low sodium soy sauce
- 1 1⁄2-2 cups low sodium beef broth
- Peel and slice all veggies into thin strips/slices.
- Heat oil in a large wok or frying pan.
- Add bell pepper, onion, carrots, garlic, and ginger and saute over medium low heat until crisp-tender.
- Add beef and stir fry until browned, adding more oil as needed.
- Mix in bean sprouts and bamboo shoots, if using. (And, if using fresh bean sprouts, you would cook and stir until they start to shrink and cook down.).
- In a small bowl (I use my Pyrex 2-cup measurer), combine sauce ingredients, mixing well.
- Pour into pan; stir carefully 'til sauce has thickened and meat and veggies are to desired doneness.
- Serve over hot, cooked rice.