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Beef and Mustard Greens Stir Fry
A slightly spicy entree. Ingredients
- .5 lb extra lean beef roast sliced very thin in strips
- 1/2 lb mustard greens washed and sliced
- 1/2 lb chinese broccoli washed and sliced thin
- 4 stalks celery washed and sliced into 2" matchsticks
- 4 carrots peeled and sliced into 2" matchsticks
- 3 small onions peeled and diced into large chunks
- 1/4 cup of reduced sodium soy sauce.
- 1/4 cup sweet chili sauce
- 6 gloves garlic, diced
- 1/2 cup beef stock
- 2 tbs rice vinegar
- 2 tbs olive oil
Directions
- With everything prepared and in place a large wok on high heat and put the oil into the heated pan.
- Put the onion and carrots in and stir until brightly coloured about 3 or 4 minutes.
- Add the garlic, celery and broth to the pan and continue to stir over high heat until the carrots have softened slightly.
- Add the chili sauce and stir until incorporated.
- Add all the greens and toss until all are covered by the sauce
- Put on a lid for 2 minutes to steam the greens until tender.
- Remove the lid, add the rice vinegar and stir a final time before serving.
- Goes great with rice or chinese noodles.
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