Stir Fry Vegetables and Beef

25 min · Serves 4

Based on a recipe from Texas Cooperative Extension Expanded Nutrition Program The Texas A&M University System, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2½ mlground ginger
• 0.6 mlgarlic powder
• 4.9 mlreduced-sodium soy sauce
• ⅓ cupwater
• 1 cupsliced carrots
• 2 cupsbroccoli
• 1bell pepper
• 1onion
• 2 cupssliced fresh mushrooms
• 29.6 mloil
• 8 ozsliced beef

How to cook it

1. In a small bowl, whisk together the ground ginger, garlic powder, reduced-sodium soy sauce, and water, then set aside.
2. Cut the broccoli into bite-sized florets, and chop the bell pepper and onion into bite-sized pieces.
3. Warm the oil in a large skillet over high heat until shimmering. Add the sliced beef and cook, stirring occasionally, for 2 to 3 minutes until browned on all sides and an instant-read thermometer registers at least 145°F (63°C).
4. Slide the cooked beef to the edges of the skillet. Add the sliced carrots, chopped onion, and chopped bell pepper to the center of the pan and cook for 1 minute until slightly softened.
5. Add the sliced fresh mushrooms and broccoli florets to the skillet. Cook, stirring frequently, for 2 to 3 minutes until the vegetables are crisp-tender and vibrant in color.
6. Pour the soy sauce mixture over the beef and vegetables, stirring everything together until the liquid reaches a rapid simmer, about 1 minute.
7. Reduce the heat to low, cover the skillet with a lid, and steam for 2 minutes until the vegetables are tender when pierced with a fork, then remove from the heat and serve.

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