Ingredients:
1 -1 1/2 lb beef steaks ( your choice, I used sirloin)
1 cup green peppers, chopped
1 cup baby carrots, halved lengthwise ( or quartered depending on size)
1 cup celery, sliced
1 cup mushrooms, sliced
3/4 cup red onions, chopped
3 garlic cloves, minced
1 (8 ounce) cans sliced water chestnuts
1 tablespoon butter
1/4 cup low-sodium low-fat chicken broth
1/4 cup low sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
3/4 teaspoon red pepper flakes
1 teaspoon sugar
2 tablespoons flour
Directions:
Chop all the vegetables first, you won’t have time if you start cooking first.
Cut the steak into bite-sized pieces, or strips against the grain if you prefer. In a small bowl or measuring cup, mix sauce ingredients together well with a whisk.
In a wok or huge skillet, melt the butter over medium-high heat until very hot, then add the garlic, onion, and steak pieces. Stir-fry 3-5 minutes, until meat is mostly browned.
Add all the vegetables; stir-fry 2-3 minutes. Pour the sauce over the entire pan, and continue stir-frying another 5-10 minutes, until steak is desired done-ness and vegetables are crisp-tender.
Serve over rice.
Servings: 3
Time preparation: 15 min.
Time total: 30 min.