Stir-Fry Beef & Veggies over Noodles

September 2, 2013 at 8:14 pm | Posted in Chinese, Main Dish, My Own Creation, Supper, Veggies | Leave a comment

Tonight I made my version of stir fry.  It turned out really well and there weren’t any leftovers.


1 pound sirloin steak, sliced into thin strips

3 tbsp. canola oil

1/4 cup La Choy Teriyaki Stir Fry sauce

1/4 cup Kikkoman soy sauce

1 bag of Marketside stir fry veggies

pasta:  I used linguine and made enough for 3 servingsOLYMPUS DIGITAL CAMERAGrab your wok!  I am so glad to have a nice wok; it works for stir fries as well as fajitas.  Pour in the canola oil and the stir fry sauce; heat on HIGH until it gets hot and shimmery:OLYMPUS DIGITAL CAMERAPut the sliced meat in and let it sizzle nice and hot, for about 2-3 minutes. OLYMPUS DIGITAL CAMERAOnce the meat is all browned, lower heat to medium-high.OLYMPUS DIGITAL CAMERAMy stir fry mix came with carrots, snow pea pods, broccoli and broccoli strips; I decided to toss in the baby carrots, since they would take the longest to cook.OLYMPUS DIGITAL CAMERA

Then, I covered the wok and let the meat and carrots cook for about 8 minutes while the pasta cooked in the microwave.  When the pasta was finished, I turned OFF the stove and put the rest of the veggies into the wok and covered it back up.  It steamed the veggies a bit and left them crispy and not soggy.OLYMPUS DIGITAL CAMERAAfter draining the pasta, I added it to the wok along with the soy sauce.  The teen loves soy sauce:  the more the happier he is.  Turn the stove back on, to low and gently mix everything together and let the flavors blend.  It won’t take long…maybe 2 minutes.






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