Beef and Veggie Stir Fry























I had beef left over from making Korean Beef Stew. Like I mentioned, I have this habit of cooking a big batch of meat and then using it to make a couple of dishes throughout the week.

I was craving for some vegetables, so I decided that the best way to use the beef was to chop it up into strips and use it for a quick stir fry dish. I've been reading David Lebovitz's blog and his photos of fresh vegetables and outdoor markets made me realize that we haven't been eating a lot of veg lately. I haven't been successful at making a habit of eating at least 2 vegetarian meals a week. Must try harder.

I packed this dish with as many vegetables I could use from my last trip to the grocery!

To make this, you'll need:
beef strips- use tenderloin tips
onions slices
garlic. chopped
ginger, crushed
pechay
oyster mushrooms
young corn
sesame oil
soy sauce
oyster sauce
salt and pepper


Saute garlic, onions, ginger and young corn in some sesame oil. Add the beef, oyster mushrooms and pechay. You need to stir fry this quickly so the beef won't toughen up. Add a dash of soy sauce, oyster sauce then add water to thin the sauce out. Season with salt and pepper.

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