Veggie Beef Stir-Fry

READY IN: 28mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb round steak, sliced in thin strips (or flank steak)
  • 12
    cup beef marinade, of your choice
  • salt & fresh ground pepper, to taste
  • 1
    teaspoon olive oil
  • 1 12
    cups suey choy, sliced
  • 1 12
    cups baby bok choy, sliced
  • 12
    fennel bulb, thinly sliced
  • 1
    cup red onion, thinly sliced
  • 2
    stalks celery, sliced
  • 12
    cup sweet pepper, sliced, any colour
  • 1
    small jalapeno pepper, chopped
  • 1
    cup watercress, packed and roughly chopped (spinach may be used, but you won't get the lovely peppery flavour of the watercress.)
  • 14
    cup reserved marinade (or remainder)
  • 2
    teaspoons cornstarch
Advertisement

DIRECTIONS

  • Place beef strips in marinade of your choice and marinate overnight.
  • Remove beef strips from marinade, reserve marinade.
  • Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste.
  • Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies.
  • Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes.
  • The remaining marinade may be used to thin the sauce if required.
  • Serve over hot brown rice or noodles.
Advertisement