Beef Stir Fry

Stir fry (done right) is one of the healthiest, easiest meals anyone could make. There are no "rules" just a general destination in mind. You can use whatever ingredients you have on hand--broccoli, mushrooms, snow peas, carrots, bell peppers, garlic, onions, meat or no meat at all. The options are endless! 

From the moment I started the rice and defrosted the steak, to the moment we sat down to eat was just 25 minutes. Not too shabby! 

Kevin and I could eat a version of this stir fry at least once a week and be absolutely thrilled--not to mention skinnier! :D 

Ingredients

Canola oil

1-2 pounds New York Strip Steak, thinly sliced

Ground black pepper

Garlic powder

2 garlic cloves, peeled and minced

1/2-1 small onion, thinly sliced

1/2 green pepper, thinly sliced

1-2 carrots, thinly sliced into strips

1 cup mushrooms, chopped or sliced

Dried Thyme

Dried Ginger 

Light Soy Sauce

Teriyaki Sauce

2-3 cups cooked brown rice 

Directions

Being rice cooking. Heat a large skillet to medium high heat. Drizzle with oil. Place steak strips evenly across the pan and sprinkle generously with black pepper and garlic. Cook 2 minutes on each side. Remove strips from pan and set aside. 

Return pan to the burner. Drizzle with a small amount of additional oil. Place all vegetables except mushrooms into the pan and cook until crisp-tender. Stir in mushrooms. Add soy sauce with 5 or 6 generous turns of the pan. Add teriyaki sauce with 5 turns of the pan--more or least to taste. Place steak strips back into the pan and cook everything together for 2-5 minutes. 

When rice is cooked, make a well of the grain on a large plate. Spoon the stir fry in the center of the rice and serve with soy sauce on the side.