beef stir fry just like mom used to make.. ok sorda.. kinda.. not really.. but still good.

growing up one of my mom's favorite things to make was stir fry.. for me not so much.. mainly because on those nights i was put in charge of chopping all the veggies and my mom's stir fry was full of fresh veggies.. once it was time to eat i enjoyed it but i didn't like the prep work... then i saw this recipe here on pinterest and thought i could adapt it and and it would give me the same "feel" as my moms stir fry without the hard work... this sauce is to die for.. i absolutely love it.. i recently marinaded a london broil steak in it and grilled it.. it was so good..  i have to say if you enjoy stir fry this recipe is definitely one to try if you have never had it.. it's worth trying!!

to save time i cooked the veggies and meat separately.. the wok is perfect for the veggies but you want some color to your meat so i used the iron skillet..

i love my iron skillet.. see the sauce getting caramelized and it added such a rich luscious color to the meat.. it was so good..

once everything was cooked i combined it all in the iron skillet, and bonus.. all those wonderful bits and "stuff" that were in the bottom of the pan from cooking the meat.. it made the dish!!

stir beef with veggies

prep time: 15 minutes
cooking time: 30 minutes
servings: 8


1.5 lbs. flank steak, sliced into strips
1/2 cup low sodium soy sauce
3 tblsp. sherry
2 tblsp. agave
2 tsblp. cornstarch
1 tbslp. minced fresh ginger
1 tsp. sriracha {more if you like more heat}
1 large bell pepper, seeded and sliced into strips
1 large onion, sliced
8 oz. of fresh snow peas, ends trimmed
3 scallions, diced green and white part
salt and pepper
olive oil
crushed red pepper


in a medium mixing bowl, combine soy sauce, sherry, agave, cornstarch, ginger and sriracha.. add  your cut up meat to a zip lock and pour the sauce over the meat and seal and place in the fridge for 1-6 hours before cooking {over night would be wonderful}.. before you cook your meat remove it from the fridge and bring it up to room temperature, then in a heavy iron skillet heat two twirls around the pan of olive oil over high heat.. with tongs add enough to the pan that will allow it to cook evenly and not on top of each other.. once meat is cooked {you want the meat to get as brown as it can as quickly as it can, if you cook it to long it gets chewy} and getting a wonderful brown color remove to a plate and continue with the remaining meat until done.. in a wok over medium heat add 1 twirl around the pan with olive oil and then add your bell pepper, onion and snow peas.. cook until tender.. when done remove from heat.. once all your meat is done add back to the iron skillet with any accumulated juices on the plate, any left over marinade in the zip lock and the veggies you cooked.. stir to combine and turn the heat to simmer.. add 1/2 scallions and crushed red pepper and stir to combine.. after about 10 - 15 minutes of simmering, check for spices it might need a little salt and pepper at this point.. serve over fried rice and sprinkle with scallions.. { i added  little more crushed pepper to mine}
enjoy and get cook'n!!


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