Another simple dinner idea if you are struggling to come up with something!! You can use whatever kind of veggies you like or whatever you have. In this one, I used onions, carrots, and broccoli.

Ingredients

Lean beef

Veggies (whatever you fancy)

¼ cup soy sauce

1 tbsp brown sugar

1 tbsp honey

½ tbsp. sriracha

1 tbsp rice vinegar (or white)

black pepper

wok oil

½ cup water (maybe more depending on what kind of vegetables you are using)

slice up your beef really thin, I don’t even marinate it because when it is cut so thin when you cook it the sauce absorbs and flavors it well. heat up your skillet, make sure it is hot before adding your meat. Sprinkle some wok oil (if you don’t have wok oil I normally use olive oil) into the bottom of your pan then add your meat. Sprinkle some black pepper on your meat then stir and cook it all the way through. Once it is cooked remove it from the pan. If you are using carrots slice them up and add them to your skillet with your water, be very careful if there is still oil in your pan and it is still hot it will splatter. Normally when I remove the meat I turn the skillet off and let it cool a little while I am cutting up my veggies. Add the water then heat up the pan again, this will prevent the oil and water explosion. Cook until they begin to get tender. After you cook your carrots the order of when you add your veggies doesn’t really matter as much so at this point if you are using the same things as me just add it all to your skillet. Keep the heat pretty high, if the liquid is starting to evaporate to quickly just add some more water, you want some liquid in your pan to cook your veggies. Once everything begins to get tender add back in your meat and the rest of your ingredients, stir together and let the liquid cook down a little just so it’s not soupy. If you want you can mix a tsp. of cornstarch with water and add to your stir-fry to thicken the sauce.

Serve over rice.

REMEMBER TO TASTE AS YOU MAKE!

ENJOY!