Beef stir Fry

christina lood| northeast Team beef


  • 1 lb. lean beef cut into 2-3 inch-long thin strips (I like flank steak, or round that's pre-cut for stir-fry) 
  • 1-2 carrots, sliced diagonally 
  • 1 small onion, rough chopped  
  • 1-2 heads of heads of broccoli, chopped in bite-size pieces 
  • 3 baby bok choy, roughly chopped 
  • 1 head radicchio, roughly chopped (can also use red cabbage) 
  • 1 cup chopped mushrooms 
  • 1 zucchini, chopped  
  • 1 red bell pepper, cut in thin strips 
  • 1 bunch scallions, thinly sliced 
  • 2-3 cloves of garlic, diced 
  • Ginger, peeled and diced (as little or much as desired - I use up to 1/2 cup, diced!)  
  • 2 Tbsp Peanut oil  
  • 1 Tsp white pepper 
  • Salt, as desired 
  • Sauce: easy - buy pre-made in a pouch or bottle. Creative version - mix equal parts soy sauce and honey with 1/3 as much peanut oil.  
  • 2-3 cups of instant brown rice 

Cooking instructions

  1. Make brown rice separately and keep warm off to the side. 
  2. In a large skillet, heat 1 Tbsp Peanut oil over medium-high heat and add half the garlic. Add chopped onion, carrot, bell pepper and saute for 3-5 min until crisp-tender.  
  3. Add broccoli and zucchini to the onion, carrot and pepper mix, and saute for 2-3 more minutes. Remove from skillet and keep warm. 
  4. In same (now empty) skillet, heat second Tbsp of peanut oil and add beef strips, other half of diced garlic and diced ginger. Saute until beef is browned. 
  5. Add cooked vegetables back into the skillet with the beef and ginger, and stir in the sauce. 
  6. Heat beef, vegetable and sauce mixture to boil. Reduce heat, add chopped baby bok choy and chopped radicchio and cover the skillet for a few minutes to let the bok choy and radicchio wilt.  
  7. Serve over brown rice and sprinkle with chopped scallions ... enjoy a protein, iron and colorfully-fiber-rich meal!