Steak and Vegetable Stir Fry

Healthy—delicious—full of flavor, and tastes like it came right out of Chinese restaurant takeout box! 

Mrs. Smith’s Steak and Vegetable Stir Fry

3/4 cup low sodium soy sauce
1/4 cup merlot
1 tablespoon fresh ginger, peeled and grated
3 tablespoons brown sugar
3 tablespoons cornstarch

1 1/2 pound flank steak, cut into thin strips against grain

3 tablespoons oil
1-2 white onions, chopped  
1 package fresh sliced mushrooms
1 bell pepper, cut into pieces  
8 oz. fresh snow peas, ends trimmed
4 zucchinis, cut lengthwise in strips (about 2 in. long and 1/2 in. thick)

jasmine rice, cooked according to package directions (using salt sparingly)

Mix ingredients for sauce together and toss with meat to marinate while you are preparing vegetables and rice.

Cook rice according to package directions, using half the amount of salt that the package calls for.

Meanwhile, add oil to a large skillet or wok and heat.  Cook each set of vegetables separately, until desired tenderness, and set aside on platter.  (Add more oil if needed.)

In hot skillet, cook beef and marinade in two batches, until no longer pink.  (Cook quickly, keeping your skillet hot.)

Once the second batch of beef is browned, leave it in skillet and add to it the first batch of beef, and all of the vegetables.  Stir and fry just until hot.  Serve over rice.

*  Soy sauce has a high sodium content so you definitely want to use low sodium soy or the dish will taste way too salty.

*  Carrots and green onions make a nice addition too.  For a quicker meal, use just one or two vegetables. (You may need to adjust amount of marinade down to about 3/4 cup instead of 1 cup.)

*  If steak is slightly frozen, it will cut easier.  It is convenient to cut it ahead of time, then freeze in a freezer bag for later use.

*  You can freeze ginger for later use also.  Just wash, peel,  and chop into useable size pieces.  Store in freezer bag.