2 lbs. Stir fry Beef (Yes, that's right I let the butcher cut the beef, and it was at an Asian market, so I figured I was good to go.)
1 Yellow Crookneck Squash
1 Crown of Broccoli
1 Yellow Bell Pepper (If you can get red, use red)
1 Package of Baby Bella Mushrooms
5 Green Onions
2 tablespoons Better than Boullian Beef Flavor
4 tablespoons Soy Sauce
4 tablespoons Toasted Sesame Seed Oil
4 tablespoons Chinese Spice Sauce
1 1/2 cups Water
sauce in a small bowl and whisk together. Place beef in a large bowl, pour sauce onto beef and stir.
Allow beef to marinate for 20 minutes on the counter.
onions. Organizing the vegetables will allow you to stir fry them more quickly and also reminds
you which vegetables will need to go in first since they take longer to stir fry.
your burner can provide. Turn on exhaust fans and open windows, this will be a very smoking
all ingredients, the remaining sauces/oil mixed together and of course a wok spatula. Preheat the
wok over high heat. When you begin to see smoke add 1-2 tablespoons of vegetable oil and half
the beef. We don't want to crowd the beef, we want to sear it quickly. Continually move the beef around the wok, one layer. When you see an even seer all over the beef immediately remove the
beef to the bowl you had at the ready and repeat with the remaining beef.
broccoli, carrots, and bell peppers. Stir and add 1/4 cup water, cover with lid and allow to steam just until the vegetables are bright and slightly cooked. Stir fry vegetables are NOT MUSHY, really they aren't. My husband dislikes mushy vegetables thankfully. Remove lid and add mushrooms, zucchini, and squash, stir fry until softened. Add the sauce and stir.
slurry. Move the stir fry enough to create a small opening to see the sauce, when you see it is
bubbling, add the cornstarch and stir. When the sauce is your desired thickness it is done.