Beef Stir Fry

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This is a great quick stir-fry with wonderful flavor. Feel free to switch up the veggies for your favorites. I served it over Calrose sticky rice with orange rolls and everyone loved it. There were no leftovers! Everyone had seconds. Success.

Beef Stir Fry

5 tablespoons soy sauce (I use low sodium Aloha Shoyu - my favorite soy sauce that you can find at Asian markets)
5 tablespoons orange juice
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb beef steaks, cut across grain into thin strips
1/4 cup chicken broth or stock
1 bunch broccoli, cut into florets
2 carrots, sliced thin
4-5 mushrooms, sliced
1 tablespoon minced garlic
1/3 cup chopped green onions

In a small bowl whisk together soy sauce, orange juice, brown sugar, red pepper flakes, and cornstarch. Set aside.

Heat 1 tablespoon of oil over high heat in a large skillet. Add beef and stir fry until browned, about 5 minutes. Transfer beef to a bowl and cover with foil.

Add 1/4 cup chicken broth to the hot skillet. Add broccoli, carrots, and mushrooms and steam covered for about 3 minutes. Uncover and cook until liquid evaporates. Add garlic and green onions and cook for 30 seconds. Add soy sauce mixture and beef back into the skillet.  Cook until sauce is well blended and starts to thicken. Serve over rice.

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