Stir-Fry Beef & Veggies over NoodlesSeptember 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 servingsGrab 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:Put the sliced meat in and let it sizzle nice and hot, for about 2-3 minutes. Once the meat is all browned, lower heat to medium-high.My 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.
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.After 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.