Ready, set, stir-fry! No wok is required to make this simple skillet stir-fry that gets color and flavor from lots of veggies.
cost per recipe: $10.17
Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
Reduce the heat to medium and add the remaining oil. Add the vegetables, ginger and garlic powder and cook until the vegetables are tender-crisp, stirring often.
Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet and cook and stir until it's cooked through. Serve the beef mixture over the rice.
Few slight changes. I added cashews to the vegie frying part, used a good chunk of shredded ginger instead of powdered, and pre fried the mushrooms a bit. A also added just a few drops of sriracha cuz hubby likes it to bike back a bit. WELL OH MY!!!! soooooooo good!!! And I am not a great cook!🤷♀️ Everyone should try this!!!! For a vegitarian option tofu would work amazeballs in this!❤
I can recommend this one. It's a staple in my house since I'm lactose intolerant.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.