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Beef and Mixed Vegetable Stir Fry

This quick and easy Beef and Mixed Vegetable Stir Fry can be thrown together in no time. This features chuck roast which is thinly sliced and marinated. Then the beef is then cooked followed by the veggies. Everything is returned to the pan and finally toss in the sauce and the Hokkien noodles are stirred in. This dish is simple, delicious and healthy.

Total Time

35min

0.0

0 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

13 oz

Boneless Chuck Roast

•

to taste

Sesame Oil

•

2 Tbsp

Soy Sauce

•

1/4 tsp

Baking Soda

•

Large Onion

•

Carrot

•

2 cups

Broccoli Florets

•

2 cloves

Garlic

•

1/4 cup

Teriyaki Sauce

•

1 cup

Baby Corn , roughly chopped

•

3 Tbsp

Water

•

1.5 lb

Hokkien Noodles

or Lo Mein Noodles

•

1 1/2 cups

Arugula and Spinach Mix

Cooking Instructions

Start by thinly slicing the Boneless Chuck Roast (13 oz) against the grain.

Place the strips of meat in a bowl and season with Sesame Oil (to taste) , Soy Sauce (2 Tbsp) , Baking Soda (1/4 tsp) and mix together. Set aside at room temperature for 15-20 minutes.

Cut the Carrot (1) into thin strips.

Mince the Garlic (2 cloves) .

Thinly slice the Onion (1) .

Add a dash of Sesame Oil (to taste) to the pan over high heat. Add in the beef strips a little bit at a time. Stir continuously for 6 minutes or until cooked. Remove and set aside.

Add a little bit more Sesame Oil (to taste) to the pan. Stir in the sliced carrots, sliced onion, Broccoli Florets (2 cups) and stir.

Once cooked, add the minced garlic, beef strips and Baby Corn (1 cup) . Pour in some Teriyaki Sauce (1/4 cup) , Water (3 Tbsp) and the Hokkien Noodles (1.5 lb) . Mix together until everything is well mixed.

Finally, turn off the heat and add in the Arugula and Spinach Mix (1 1/2 cups) and mix until wilted. Serve warm.

Nutrition Per Serving

CALORIES

1895

FAT

39.8 g

PROTEIN

97.1 g

CARBS

290.5 g