This stir fry recipe has been my favorite dish since I was little. I used to remember begging my mom to make this dish at LEAST once a week, if not more. It’s also one of those dishes that tastes even better the next day, after the flavors really marinate together. So leftovers are always a good idea! You can add extra stir fry veggies if you’d like, to sneak in those extra nutrients.Print
Short grain white rice or brown rice, 1 to 1 1/2 cups, prepared to package directions
1 cup chicken broth
2 tablespoons vegetable oil
1 1/2 pounds beef sirloin, trimmed and sliced
1 bell pepper, cut julienne
4 stalks celery, diced
1 medium onion, diced
1/4 cup soy sauce
Cracked black pepper
1 can stewed tomatoes
4 cloves garlic
Heat a wok or skillet or pan over high heat. Add oil and heat until it smokes, and add the beef.
Stir-fry meat 3 minutes and season with pepper. Add peppers, celery and onions. Stir-fry veggies 2 minutes. Add garlic and cook for 2 minutes, then add soy sauce and 1 cup chicken broth.
Lastly, add the stewed tomatoes. Let this simmer over medium heat for about 20 minutes. While this cooks, you can cook your rice as the package tells you to.
When rice is cooked, plate and top with the beef stir fry. Enjoy!!
Want to pin this for later? Click on the image below!