Sizzling Steak Stir Fry & White Rice

So, I discovered the restaurant supply store the other day and copped myself a new wok. I literally only cook in them for stir fry, but, I just… Needed one.

Then last night, I had a girlfriend over for dinner and I decided I’d make us a quick and easy stir fry. Well, while it was delicious, I got a little side tracked with the wine and just cooked dinner. There’s suppose to be a bit of a definitive crunch to your veggies and I went ahead and cooked that right out.

So, pardon my photo if it’s a bit… Limp. It was delicious anyway.

INGREDIENTS:

1lb of skirt steak/flap meat (I use this cut, because it’s thin, lessening cooking time and it’s always cheap.)
2oz Kikkoman Teriyaki Sauce
1oz Kikkoman Soy Sauce
1/2 head of garlic, minced
1/2 c dry white wine

2 large carrots
1 pkg of bean sprouts
2 stalks of celery
1/2 lb fresh green beans
1/2 white onion
1/2 head of broccoli
1/2 red bell pepper

There’s no science to this. You can marinate the meat or not, just make sure than when you’re ready to cook, you’ve got a well oiled wok. That’ll help the food to skid around and get evenly cooked THROUGH, quickly.

Basically, chop the meat and then chop your veggies, cook the meat first, leaving the majority of the marinade in the bag or bowl.

Once the meat is cooked, add the veggies and a little additional teriyaki and a splash of wine to the hot wok and toss around until they’re crisp, but cooked through. I usually add carrots and broc first, then the less dense veggies, that way I don’t have raw carrots and caramelized onions.

The rice, I just cook on the side, using either white or brown and chicken broth. I make my own broth, so I know my rice is packed with vitamins, not sodium. Take the time and do the same for your family, the benefits of bone broth are endless.

This is a quick meal for the week days, while being really fresh. If you have older kiddies or a helping husband, let the veggie chopping to someone else and make a team effort out of dinner!

And, above all, ENJOY!