Beef and Chicken Stir Fry
This stir fry is really flexible and you can totally make it your own with what you have.
Servings: 4
Ingredients
- Vegetable oil for pan
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1 piece of boneless short rib meat or small steak of choice, thinly sliced
- 1 small boneless skinless chicken breast, thinly sliced
- 1 cup baby carrots cut in half, lengthwise
- ¼ head of cabbage cored and sliced
- ½ a green bell pepper cut into strips
- 2 scallions green parts cut into 2" strips, white parts, sliced thinly
- Salt and pepper to taste
- Sesame seeds for garnish optional
For the sauce
- 1 cup reduced sodium chicken broth
- 1 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon agave nectar or 2 teaspoons sugar
Instructions
- Prep all your vegetables and meat. Set aside.
- In a bowl, add the chicken stock, soy sauce, corn starch, hoisin sauce, chili garlic sauce, and agave nectar. Whisk together and set aside.
- In a large pan or wok, add some vegetable oil. To the cold oil, add the minced ginger and garlic and place over medium-high heat. Cook while stirring, until they become softened and fragrant, but not browned.
- Add your sliced meat and season with some salt and pepper. Cook until almost done, but still a little raw, and dump onto a plate or a bowl. Set aside.
- Add your vegetables to the pan, starting with the crunchiest, such as the carrots, and ending with the vegetables that require less cooking time, such as the scallions. Season all the vegetables lightly with salt and pepper. You can always add more seasoning later. Cook until the vegetables are crisp tender.
- Add the meat back to the pan and finish cooking together. Then whisk the sauce to make sure the corn starch isn't stuck to the bottom of the bowl, and add to the pan. You can add as much of the sauce as you want to the pan, depending on how much vegetables and meat you have. Likewise, if you don't have enough sauce, add a little more chicken broth. Cook together until the sauce is slightly thickened. Toss all the meat and vegetables in the sauce well. Taste and adjust the seasonings with salt and pepper as necessary. Garnish with sesame seeds. Serve hot.
TIPS: Freeze your meat for 20 minutes for easier slicing, or use frozen meat and thaw slightly. Add whatever meat and vegetables you want. If you like a thicker sauce, add a little extra cornstarch to the sauce before pouring it in the pan. If you have a lot of meat and veggies, double the recipe for the sauce and use what you need.