INGREDIENTS​​

1 pound minute steak or chipped sirloin
2 tablespoons vegetable oil
1/2 pound snow peas
1/2 pound button mushrooms, sliced
1 cup zucchini cut into strips
1 cup onion, sliced & quartered
1 pound frozen broccoli florets, thawed
4 cloves garlic, minced
1 tablespoon fresh or paste ginger
1 cup oyster sauce
1/2 cup soy sauce
1 tablespoon honey or brown sugar
1/2 cup water
1 teaspoon Sambal chili paste
1/2 teaspoon toasted sesame oilCornstarch slurry: 1/2 cup water 2 tablespoons corn starch

STEP BY STEP INSTRUCTIONS​​​​

Heat oil in a large, heavy bottomed skillet or wok over medium high heat.

 Add minute steaks or chipped sirloin (I use Steak Eze Brand) to the pan and cook, breaking up as you go until done.

Remove meat from pan using a slotted spoon and set aside.

Add garlic, ginger and all the vegetables except the broccoli to the pan and toss well.  Steam saute' for five minutes until vegetables are tender crisp and onions are somewhat translucent.

 While veggies are cooking, mix up the sauce.  Blend oyster sauce, soy sauce, sambal, brown sugar or honey, toasted sesame oil and 1/2 cup water together in a jug or bowl and stir well to combine.

Also mix together your cornstarch slurry by adding 2 tablespoons of cornstarch to 1/2 cup of cold water and whisking until smooth.

Once vegetables are done, add the steak back to the pan along with the broccoli,  toss well.

Add sauce and stir.

 Make a well in the center of the pan and add the cornstarch slurry.  Stirring well and tossing to mix it through the entire pan.

 Allow the mixture to come to a simmer.  When the sauce is clear and no longer cloudy, and simmering, your sauce and stir fry are ready.

Serve with rice or noodles.
​                                                                         ENJOY!

Quick & Easy Beef & Veggie Stir Fry

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