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.
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