*Beef Stir-Fry



  • Beef (I used left-over beef roast eye of round but you can use any kind.  I would measure 3 ounces per serving, or around 36 ounces.  I enjoy buying a whole roast as I always have left overs and use it for future recipes.)

How to cook beef roast

  • Mushrooms (sliced) – 16 oz
  • Beef stock – 2 cups
  • Soy sauce – 1 cup
  • Lemon juice – 4 tbsp (about 2 lemons)
  • Corn starch – 3 tbsp
  • Brown sugar – 2 tbsp
  • Garlic cloves, minced – 6
  • Black pepper – 2 tsp
  • 2 large onions, sliced
  • 2 red bell peppers
  • 2 green bell peppers
  • 4 heads fresh broccoli, or 4 pounds frozen florets
  • olive oil, enough to coat pan
  • Rice or rice noodles (1/4 cup dry rice is one servings so 12 servings would be 3 cups of rice, 6 cups of water)


  1. Add sliced beef to large skillet with the beef stock.  Bring to a boil, reduce heat and simmer for 20 minutes until beef is tender and delicious with flavor.
  2. While beef simmers: mix together soy sauce, lemon juice, corn starch, brown sugar, garlic and pepper in a medium bowl.  Set aside.  (If you like spice, feel free to add some Sambal Oelek to this mixture.  It’s a great way to add some heat!)
  3. About 10 minutes before beef is done, heat olive oil in wok, dutch oven or large pot.  Add onions and peppers and stir fry for 5 minutes or until veggies are tender.  (For the love, don’t forget to salt and pepper the veggies!)
  4. Add broccoli florets and sliced mushrooms.  (I used the frozen bags of broccoli.  I find this technique to be the most simple without sacrificing texture and taste).  Make sure the broccoli is heated through and mushrooms are tender.
  5. Once beef is done, add contents in pan to vegetable mixture.
  6. Add soy sauce mixture.  Bring sauce to a boil and cook 2-3 minutes to thicken.
  7. Serve with rice and enjoy!  (For even more spice, drizzle with some Sriracha!)

Servings: About 3/4 cup of rice and one cup of veggie mixture should yield you at least 12 servings.  When I made this, I had leftover veggie mixture that I froze to use at another date!


Cost:  Under $4.50 per serving

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