INGREDIENTS
2 Tbsp Vegetable Oil
500 g Beef Sirloin, Cut Into 2-Inch Strips
1½ Cups Fresh Broccoli Florets
1 Red Bell Pepper, Cut Into Matchsticks
2 Carrots, Thinly Sliced
1 Green Onion, Chopped {Spring Onion}
1 Tin Champions (cut in half)
1 Tsp Minced Garlic
STIR FRY SAUCE
½ Cup Lite Soy Sauce Or Tamari
¼ Cup Toasted Sesame Oil
½ Cup Chicken Broth
2 Tbsp Oyster Sauce
2 Tbsp Fish Sauce
2½ Tbsp Cornstarch
METHOD
1 Heat vegetable oil in a large wok or skillet over medium-high heat.
2 Cook and stir beef until browned, 3 to 4 minutes.
3 Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok.
4 Cook and stir vegetables for 2 minutes.
5 Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
The Sauce
1 Add soy sauce, sesame oil, and cornstarch to a mason jar. Screw on the lid and shake to combine
2 Be sure to use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein).
3 Once your stir fry is mostly cooked, add the stir fry sauce and heat an additional 3 – 5 minutes, or until sauce thickens. This is important, as the corn starch needs a few minutes to thicken up.
4 READ THIS RECIPE NOTE – this is intended to cover around 8 servings of stir fry, served over UNSALTED rice or noodles. Otherwise it will be too salty. It is a highly concentrated sauce. A little goes a long way! If you are making a small stir fry, start by adding a few tablespoons of sauce at a time until desired saltiness.
Classic stir fry vegetables list
Mushrooms / Champions
Carrots
Sugar Snap Peas
Broccoli
White Or Yellow Onion
Bell Peppers, Any Color
Green Onion {Spring Onion}
Water Chestnuts
Baby Corn
