15 January 2013

Garden Veggie And Ginger Beef Stir Fry


Ingredients:
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/2 tsp ground ginger
1/3 cup water
1/4 cup vegetable oil
250g lean beef, sliced thin
1 large carrot, cut into thin strips
1 green capsicum, sliced into thin strips
1 small onion, sliced into thin strips
2 cups broccoli, cut into small florettes
250g fresh mushrooms, sliced
Cooked brown rice, optional

Method:
In a small bowl, put the soy sauce, garlic powder, ground ginger and water and mix together; set aside. Heat half the oil in wok or large frying pan, when hot add beef and stir, cooking quickly; remove beef. Put the remaining oil in the wok and add the carrots, cook for 1 minute, stirring, then add the remaining vegetables and cook, stirring often, until the vegetables soften slightly. Pour in the soy sauce mixture and stir; reduce heat and cook for another minute until hot and bubbly. Remove from heat, add beef back into the mixture and stir. Serve over cooked brown rice if desired.  Serves 4.

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