Beef Stir Fry

Beef Stir Fry

For the stir fry

2 lbs thinly sliced steak (I used sirloin)

4 cups of vegetables {I used broccoli florets (2 cups) , sliced red and yellow bell peppers (1/2 or each), sliced mushrooms (half a small container), 1/4 package small carrots chopped}

salt and pepper to taste

2 tablespoon vegetable or olive oil

For the sauce

1/4 cup orange juice

1/4 cup soy sauce

1/4 cup water

1/2 cup dark brown sugar

2 tablespoons  minced garlic

2 tablespoons minced ginger

3 tablespoon cornstarch

For the sauce: Place all sauce ingredients except the cornstarch in a small pot over high heat. Stir until mixture comes to a boil.
Mix the cornstarch with 3 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil until sauce thickens.  Remove from heat and set aside.

For the stir fry: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook while stirring frequently until vegetables have started to soften (ok to brown slightly)
Add 1/8 cup of water and cook, until water is absorbed.  Cook until vegetables are crisp tender and remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 1 tablespoon of oil in the pan over high heat.
Place steak in a large skillet pan and season generously with salt and pepper. Cook turning as needed to cook through.  Can cook in batches and set cooked beef aside while finishing as needed depending on your pan size.  

Add all of the meat and vegetables back to the pan. Pour the sauce over the top and cook over medium high heat until hot. Serve over rice or noddles are you choice.  I used Basmati rice and it was absolutely delicious.