The actual name for this is Beef Stir-Fry with Fragrant Vegetables. Now I don't know what she means by fragrant vegetables. I guess because her list includes things I use most every day. The great thing about stir fry is you can use just about any vegetables you have on hand. So for instance... she called for 2 cups broccoli florets... I didn't have any frozen, but I had about 4 pieces I cut from my garden. Not quite 2 c. :) But I did have two yellow squash and just about a cup of white mushrooms! I just added them! And the other thing I noticed I did different.... She called for the squash to be sliced... I thought I read DICED! But I really liked the squash diced. I didn't feel like I had to cut it up and didn't overtake my meal because remember I used TWO! :)
The beef turned out great too. I don't normally make beef stir fry. I don't cook that much beef. But I found some thinly sliced sirloin at walmart and decided to try it. Well... hubby and I got the schedule messed up for the Monday I was going to serve this so the sirloin marinated 24 hours instead of 1. Not sure if that made much difference, but it didn't seem to hurt anything!
Here's the recipe:
The Marinade part:
3/4 pound boneless sirloin trimmed of fat and cut into 1/4 in strips
2 tablespoon finely chopped fresh ginger (don't forget to peel it!)
2 garlic cloves, minced (I did add more garlic... Italians you know)
1/2 cup beef broth (I used one of those cubes)
2 tablespoons soy sauce
2 Tablespoons vegetable oil
Marinate the beef strips for at least 1 hour in a mixture of the ginger, garlic, broth, soy sauce and vegetable oil. (As I am typing this I realized I didn't add in the vegtable oil! Oops!)
2 bups broccoli florets
1 yellow squashed, sliced (remember, I diced mine)
1 red bell pepper, julienned
4 green onions, sliced on the diagonal
1/3 teaspoon hot red pepper flakes
Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and the broccoli. Cook the broccoli for about 5 minutes, add the squash and stirfry for about a additional 2 - 3 minutes. Add the bell pepper and cook 1 - 2 more minutes. Remove the begetables and set aside.
Add another tablesppon of vegetable oil, the beef strips, including the marinade and cook over high heat for a minute or two, until just cooked through. Stir the vegetables back into the wok to reheat, adding the green onion and red pepper flakes. After about 1 minute, remove from the heat. Serve immediately.
Enjoy!
