So normally when I do a stir fry I just leave it plain...throw in the meat and veggies cook and eat..I know, it is so boring. So this time I decided to spice it up for some fun! It turned out so well I thought I would share what I did with all of you! The kids loved it and were asking for seconds! And instead of serving with rice I cooked up a huge quantity of bean sprouts!
steak or I used left over roast beef
a couple shots of reduced sodium soy sauce
a couple squirts of honey
small spoonful of dijon mustard
a few shakes or more of red pepper flakes
garlic cloves, minced
fresh ginger, minced
medium onion, diced
red pepper, diced
A whole lot of bean sprouts (you can use what ever veggies you have of course)
can of sliced water chestnuts (so I had one in the back of the cupboard! It needed using...No more canned chestnuts for us!)
toasted sesame seeds
Whisk together soy sauce, honey, mustard and red pepper flakes. Add steak and stir until coated. Marinate, covered, at room temperature for 15 minutes.
In a wok, saute garlic, ginger, onion, mushrooms, bell peppers, broccoli, and bean sprouts, stirring 5-7 minutes. Transfer to another dish.(or skip this step if using leftovers)
Using same wok saute steak, stirring, about 2 minutes.
Stir in sauteed vegetables, water chestnuts and sesame seeds until heated through.
Linking up with Slightly Indulgent Tuesday
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