Veggie & Steak Stir Fry
Ya’ll I love me some stir fry. I think I’m partial to it because you can put whatever ingredients you have on hand and it turns out amazing, every time!
One of my favorite things about cooking is challenging myself. I’ve never been one to follow direction and that is oh so true in my kitchen. I work with ingredients that are on hand and that my family enjoys to eat.
This Stir Fry recipe was pretty much born as I needed a quick and easy meal to throw together before gymnastics one night. The girls LOVE steak, corn and carrots so I was hoping this stir fry recipe would end up being a success. I was the most concerned about the Hubby eating it, because there was a LOT of veggies in there.
I was pretty skeptical about this “glaze” that I made. I needed a sauce of sorts so that the stir fry mixture and rice wasn’t so dry. Typically when I’m at our local Mongolian Grill I’ll throw some teriyaki on it and call it a day, but, the girls don’t care for teriyaki all that much so I came up with another alternative by simply mixing all the ingredients together. I was TOTALLY surprised with how this complete meal turned out!
Much to my surprise the entire family shoveled this down as quickly as it came together on the stove! The next day my Hubby ended up taking the left overs to work 😉 I call this one a win for Momma!
Ingredients
- 2 tbsp oil (or butter)
- 1 lb steak sirloin, sliced or diced
- 12 oz bag corn
- 12 oz bag carrots
- 2 crown broccoli
- 1 tbsp garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tbsp cilantro
- 2 tsp garlic salt
Glaze
- 1 tbsp honey
- ¾ c water
- ⅓ c soy sauce
- 3 tbsp teriyaki
- 1 tbsp corn starch
- 3 c rice, cooked
Directions
1. In a large skillet place oil and brown the steak.
2. Once the steak has been cooked remove from the skillet and place on paper towel to drain.
3. Place corn, carrots, broccoli and garlic, heat until warm.
4. Add in cherry tomatoes, cilantro and garlic salt.
5. If you are dicing the sirloin now is the time to do that and add back into the veggie mixture.
6. In a small saucepan add the ingredients for the glaze, whisking to remove any lumps the cornstarch may leave behind. Let bubble for 30-45 seconds and remove from heat. The longer you let it stand the thicker the sauce is going to get. If you want a runnier sauce just add a bit more water.
Plate rice with steak and veggie mixture on top. I added a few sesame seeds to make a pretty presentation!
WW FreeStyle Plan: 9 SmartPoints per serving of 4 ounces meat, vegetables, and ½ cup rice
VEGGIE & STEAK STIR FRY
Ingredients
- 2 tbsp oil or butter
- 1 lb steak sirloin sliced or diced
- 12 oz bag corn
- 12 oz bag carrots
- 2 crown broccoli
- 1 tbsp garlic minced
- 1 cup cherry tomatoes halved
- 2 tbsp cilantro
- 2 tsp garlic salt
- 1 tbsp honey
- ¾ c water
- ⅓ c soy sauce
- 3 tbsp teriyaki
- 1 tbsp corn starch
- 3 c rice cooked
Instructions
- In a large skillet place oil and brown the steak.
- Once the steak has been cooked remove from the skillet and place on paper towel to drain.
- Place corn, carrots, broccoli and garlic, heat until warm.
- Add in cherry tomatoes, cilantro and garlic salt.
- If you are dicing the sirloin now is the time to do that and add back into the veggie mixture.
- In a small saucepan add the ingredients for the glaze, whisking to remove any lumps the cornstarch may leave behind. Let bubble for 30-45 seconds and remove from heat. The longer you let it stand the thicker the sauce is going to get. If you want a runnier sauce just add a bit more water.
- Plate rice with steak and veggie mixture on top. I added a few sesame seeds to make a pretty presentation!
Nutrition
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