Beef and Veggie Ginger Stir Fry

One of my biggest struggles is getting my husband to eat veggies. For him, veggies is the lettuce, tomato, onion and pickles on his burger. His biggest complaint is that veggies are bland and don’t have much flavor. While I disagree with him, I have had great success with getting him to eat his veggies in this very flavorful Beef and veggie ginger stirfry that I serve over a bed of organic brown rice:

Beef and Veggie Ginger Stir Fry

Rating: 51

Beef and Veggie Ginger Stir Fry

Ingredients

For the beef:
1 tablespoon cornstarch
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices
For the sauce:
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1/4 cup vegetable broth
3 tablespoons extra virgin olive oil
1 tablespoon minced gingerroot
1 tablespoon minced garlic
3 cups mixed veggies (I used a frozen Thai Stir Fry Mix)
cooked organic brown rice as an accompaniment

Instructions

Prepare the beef:
In a small bowl toss beef in the corn starch.
Make the sauce:
In a small bowl dissolve the cornstarch and sugar in the soy sauce, red wine vinegar, and the broth.
Stir fry all of the ingredients:
Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the olive oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate.

Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, for approximately 30seconds. Add the vegetables and stir-fry the mixture until the vegetables soften. Stir the sauce, then add it to the wok with the beef and any juices that have accumulated on the plate, and stir the mixture continuously until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the brown rice.