I freakin’ loveeeeeeee stir fry.

I’m obsessed with Asian-inspired flavors to begin with, and not to mention, it’s one of the most easy, cheap, and delicious ways to consume a proper serving of protein and veggies. What’s not to love?!

For this particular stir fry recipe, I used beef because, let’s be honest…

Red Meat > Chicken. Ya…THat’s Right…I said it… 

I used the pre-cut stir-fry meat that can be found at most grocery stores, but you’re really looking for any round of chuck cuts of meat. (See: breakdown of the cow in my recent post here).

In a medium bowl, combine 2 tablespoons of cornstarch, two tablespoons of water, 2 tablespoons of teriyaki sauce, and 3 cloves of garlic, minced, then toss in the meat. The cornstarch will help thicken the teriyaki, turning it into a deliciously smooth sauce for the finished product. 

While the meat marinates, slice your peppers and onions into strips and cook over medium-high heat with a tablespoon (or so) of oil. Once they are about 80% done, remove them and place in a separate bowl.

NOW IT’S MEAT TIME!

Using tongs, place the meat into the same skillet used for the peppers and onions – preserving the sauce in the marinating bowl.

Vic Trick: I also happened to have some leftover kale stems from some chips I had made for snack (see recipe here) – I figured “hey, why not cut up the stems and throw those in?”  Added them to the meat once it started to brown and cooked for about 3 extra minutes before I added back the peppers and onions.

Turned out INCREDIBLE!

Now we add back the peppers, onions, and leftover sauce into the meat/kale pan.

Bring the sauce up to a boil, then reduce to a simmer. Once the sauce is thick and the peppers and onions are done to your liking, you are good to go!

Serve over rice or noodles (or rice noodles) and enjoy!

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Happy Eating!