In case the several-day lapse between posts wasn’t a dead giveaway, I’ve been letting a few things slide this week. The Munchkin decided that sleeping past 6:30 was overrated, & who needs naps? Oh, Mommy, but who’s counting, really? Added to my exhaustion were the two city trips we took (one to the Central Park Zoo on a Saturday — holy crowds, Batman!) just to wear her out enough to get her to sleep at night.
So I really needed something fresh & easy for dinner the other day. & delicious.
Oh, & did I mention, beautiful? Look at those colors! Wow!
Thank you, Kikkoman Preservative-Free Low-Sodium Stir-Fry Sauce, for thoughtfully printing the delicious product-placement recipe on the back of the bottle that inspired this Simple Seven-Ingredient Stir-Fry.
- 1-2 cups uncooked rice
- 1 Tbsp. cornstarch
- 1 Tbsp. soy sauce
- 1 lb. stir-fry beef (or cut sirloin into thin strips)
- 2 Tbsp. oil, divided (NOT EVOO — you need something with a higher smoke point. Sesame oil works best; I used regular old vegetable oil.)
- 1 bag frozen stir-fry veggies (we like the Great Value Sugar Snap Stir-Fry variety)
- 1/2 cup stir-fry sauce
- Prepare rice as directed.
- Combine cornstarch & soy sauce in a shallow bowl. Coat beef strips in mixture.
- Heat 1 Tbsp. oil in wok or large skillet over high heat. Add beef; stir-fry 2 minutes. You want a good sear, but don’t want to overcook the beef or it’ll get tough. Remove beef.
- Reduce heat to medium-high. Heat 1 Tbsp. oil, then add still-frozen veggies. Stir-fry 5 minutes or until done through.
- Add sauce & beef; stir 1 minute or until well coated in sauce.
- Serve over rice.
Linking up to Works for Me Wednesday at We ARE That Family!