Ingredients:
Please use the amount of vegetables that would work best for the amount of people you were feeding, as well as vegetables to your particular taste. Below is what I used
- 1/2 Zucchini cut into matchsticks
- 1/2 Bell Pepper cut into strips
- Sliced hand full of mushrooms
- 3 green onions cut on biased
- 3 baby bok choy chopped
- Broccoli Florets
- 3 chili peppers diced ( I used hot red chilies along with the seeds) Change for taste.
Directions:
- Marinate Beef Strips in a few shakes of low sodium soy sauce, 1 tablespoon of pepper (to taste) I marinated mine for about an hour.
- Heat small amount of oil and garlic in a pan at medium high, add half the veggies cook stirring continuously until broccoli is bright green however, still crisp. I did my vegetables in two batches because I made a large quantity. Remove veggies and set aside.
- Pour beef strips into pan along with chilies and sauté quickly on high for about a minute. Do not cook through or it will be tough. Remove from heat and set aside.
- Back into pan, add low sodium soy sauce, Xyla Teriyaki Sauce, Pepper, dash of cayenne (again you can omit, I love spicy food) Add small amount of beef broth. Bring to a low simmer, let simmer for 2-3 minutes. Dust 1/8 teaspoon (depending on the rest of your liquid ingredients) and whisk, leave to simmer again for 2 minutes. Add in Veggies back to pan and mix so sauce coats vegetables, cook until tender crisp and add beef back to pan mix well until heated through. I opted to use a tiny splash of sesame oil at the very end but again this can be omitted.
Enjoy!
Credit: Amanda Parker