This stir-fry dish can be made in about 20 minutes – a great concept in our busy household. It’s easy and has essential nutrients for the little ones. Serve it alongside some brown rice for a complete meal.
- 1 lb. Stir-fry Beef
- 1 Tbsp. Corn Starch
- 4 Garlic Cloves – chopped
- 1 tsp. Grated Ginger
- 2 Tbsp. Soy Sauce
- 2 Tsp. Rice Wine Vinegar
- 1 tsp. Xiao Xing Chinese Cooking Wine
- 1 tsp. Corn Starch
- 1 Cup Snap Peas (ends removed)
- 2 Stalks of Green Onion Scallions – cut into 1” slices
- 1 Cup Sliced Shitake Mushrooms
- 1 Cara Cara Orange – Skin removed, cut into cubes
- 2 Tbsp. Olive Oil
Blanch the snap peas and set aside (a.k.a. boil quickly – 2 minutes to make them tender.) Combine cut beef and 1 Tbsp. of corn starch in a bowl. In a skillet set to high heat, stir fry the beef until in 1 Tbsp. of olive oil until cooked through. Remove meat from skillet and set aside. Add 1 Tbsp. of olive oil to the skillet and add the garlic, ginger and mushrooms. Cook for 1 minute or until the mushrooms are soft. Add soy sauce, rice wine vinegar, cooking wine. Combine 1 Tbsp. of Corn Starch with 1 Tbsp. hot water and add to the skillet. Stir until the sauce thickens. Add scallions, snap peas and meat back into the skillet. Transfer to a plate and top with the cara cara oranges. Makes 4 servings. Enjoy!