Share Your Table - Stir Fried Vegetables

Stir Fried Vegetables

Yields servings

Mains

This is a great way to use up a variety of vegetables you may have in your refrigerator. Broccoli, asparagus, cauliflower, green beans, long beans, sweet peppers, snow peas, snap peas, onions, carrots, celery and mushrooms are all good candidates for this preparation. Mix them up for a fun and colorful preparation. Serve over rice or noodles for a one-dish meal.

1 pound flank or round steak
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons oil
6 cups mixed vegetables, cut into bite-sized pieces
1/2 cup chicken broth
2 cloves garlic, minced
2 tablespoons minced ginger
3 tablespoons oyster sauce
1 tablespoon mirin
1 tablespoon cornstarch mixed with 2 tablespoons water
2 teaspooons sesame oil

Slice the beef against the grain into bite-sized pieces. Place in a bowl; add cornstarch and soy sauce and mix well. Set aside.
Heat the oil in a wok or large skillet. When the oil is hot, add the beef and stir-fry for a minute to brown the beef. Remove from the pan and set aside.
Add the vegetables and broth to the wok and cover. Cook for 2 minutes. Uncover and add the garlic, ginger, oyster sauce and mirin; stir-fry for 1 minute. Add the beef and stir-fry for 1 minute. Add the cornstarch and water mixture and cook for 30 seconds. Drizzle with sesame oil and toss well. Remove from heat immediately and serve.