VEGGIE BEEF STIR-FRY

Veggie Beef Stir-Fry image

Provided by Derf2440

Categories Vegetable

Time 28m

Yield 2-3 serving(s)

Number Of Ingredients 14

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1/2 lb round steak, sliced in thin strips (or flank steak)
1/2 cup beef marinade, of your choice
salt & fresh ground pepper, to taste
1 teaspoon olive oil
1 1/2 cups suey choy, sliced
1 1/2 cups baby bok choy, sliced
1/2 fennel bulb, thinly sliced
1 cup red onion, thinly sliced
2 stalks celery, sliced
1/2 cup sweet pepper, sliced, any colour
1 small jalapeno pepper, chopped
1 cup watercress, packed and roughly chopped (spinach may be used, but you won't get the lovely peppery flavour of the watercress.)
1/4 cup reserved marinade (or remainder)
2 teaspoons cornstarch

Steps:

Place beef strips in marinade of your choice and marinate overnight.
Remove beef strips from marinade, reserve marinade.
Slice/chop all veggies and place in a large bowl, mix thoroughly, add salt and pepper to taste.
Heat olive oil over high heat, quick brown beef strips, about 3 minutes; reduce heat to medium; add all of the bowl of veggies; stir fry to tender crisp, about 5 minutes, depending on how crisp you like your veggies.
Make a slurry of 1/4 cup of reserved marinade and cornstarch; add to veggies and beef; stir fry until thickened and heated through, about 5 minutes.
The remaining marinade may be used to thin the sauce if required.
Serve over hot brown rice or noodles.

Nutrition Facts : Calories 257.6, Fat 7.2, SaturatedFat 1.9, Cholesterol 64.6, Sodium 166, Carbohydrate 20, Fiber 5.2, Sugar 6.6, Protein 29.2