1 teaspoon fresh ginger, peeled and finely chopped
1 garlic clove, minced
1 green onion, sliced
Instructions
Start by chopping the fresh vegetables into bite-sized pieces. Wash thoroughly and set aside.
Next, start preparing the stir fry sauce. Add the soy sauce, finely chopped ginger, chopped garlic, and green onion slices to a small bowl. Whisk to combine and then set aside.
Add 1 tablespoon of olive oil to a skillet or wok over medium-high heat and saute the beef strips in 2 batches, for 2-3 minutes, until browned but still pink inside. Remove the steak from the skillet and set aside.
Add the raw chopped vegetables to the skillet with the juice remaining from the steak.
Stir-fry over medium-high heat until the vegetables just begin to wilt, about 3-5 minutes.
Next, add the partially cooked beef into the skillet with the stir fried vegetables. Toss to combine and allow to cook for 1-2 minutes.
Add the stir fry sauce and mix to combine. Continue to stir fry for 3-5 more minutes until the vegetables are al dente.
If the sauce is still a bit too thin for your preference, you can thicken the stir fry sauce by adding a cornstarch slurry. To thicken the sauce, add one tablespoon of cornstarch to one tablespoons of water into a small bowl.
While the skillet is still on medium-heat, whisk the ingredients together until it forms a slurry. Then, whisk the cornstarch slurry into the beef and vegetable stir fry and toss until the sauce starts to thicken, about 1 minute. Remove the skillet from the heat and set aside.
Serve over rice, noodles, or enjoy it without the added carbs!
