This quick and simple recipe makes for a great weeknight meal. I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process. Of course, you can always utilize fresh vegetables if you’d like. (Prep 5 minutes. Cook 15 minutes. Serves 2)
- 1/3 cup soy sauce
- 1 cup beef stock
- 1 tablespoon corn starch
- 2 tablespoons sesame oil
- ¼ cup onion, finely diced
- ¼ cup carrots, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bag frozen stir fry vegetables
- 500g skirt steak, thinly sliced
- hot cooked rice (to serve)
In a mixing bowl, combine the first three ingredients, stir, and set aside.
Next, add oil to a wok or skillet over high heat; add onions and carrots and cook until just tender, about 1 minute. Add garlic, ginger, and frozen vegetables and sauté, stirring often until the vegetables are just tender and slightly charred, about 2 – 3 minutes.
Add steak and cook for another minute, or until just browned. Pour in soy sauce mixture and bring to a boil. Remove from heat, and stir to evenly distribute the flavor. Serve over hot cooked rice.
Reproduced courtesy of The Art of Manliness, 30 August 2011.