Beef Stir Fry

This is a fairly simple dish to whip together and is chock full of vegetable goodness.  The beauty of stir fry dishes is the more veggies the better and any type you like will work perfectly.  The key is more in the marinade and the time you take to cook the meat.  Meat should not have fat, but marbling is very nice.  It helps to use a tenderizing hammer a bit on the beef  as when it is sliced thinly, it easily can get tough and loose moisture.

Ingredientsbeef stir fry2

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cayenne pepper

1 teaspoon garlic powder

1 teaspoon lime zest

1 whole lime

1/4 cup soy sauce

2 Tablespoons peanut oil

1 Tablespoon brown sugar

1 pound steak, trimmed, 1 inch thickness

2 – 3 bell peppers, multiple colours

1 yellow onion

3 – 4 mushrooms

1 can sliced water chestnuts, rinsed and drained

1 stalk broccoli

1 – 2 carrots

4 -5 green onions


  • In a skillet over medium heat, pour oil, sugar and soy sauce.  Stir until sugar dissolves.
  • Add in ginger, nutmeg, cayenne pepper, garlic and zest.  Stir well.
  • Thinly trim beef to 1/4 inch thick strips and add to skillet.
  • Squeeze lime juice over beef and reduce to low heat.
  • Stir meat often.
  • Slice bell peppers thinly and add to skillet.
  • Slice onion into 1/2 inch strips and add to skillet.
  • Add in water chestnuts.
  • Trim broccoli to florets and add to skillet.
  • Use a peeler to create carrot strips, add to skillet.
  • Mince green onions and add to skillet.
  • Thinly slice mushrooms to 1/4 inch thickness and add to skillet.
  • Increase heat to medium to medium high and turn veggies constantly.
  • Once onions are transparent, serve.

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