I am the master of hiding veggies in food. I add extra vegetables to everything! It’s the only way that I know to make sure my child is getting as many servings as possible.
Smoothie? Let me throw some spinach in it. Stir fry? She’ll eat anything if it has soy sauce on it? You really have to get to know your kids and see how you can manipulate meals to be nutritious for them and easy on you. This easy beef and broccoli stir fry ended up being and everything but the kitchen sink stir fry! Either way she’s full and I have leftovers so I don’t have to cook tomorrow. It’s a win for everybody!!
Beef and Veggie Stir Fry
- 1 tbsp olive oil
- 1 lb flank steak trimmed of fat and sliced thin against the grain
- 1/2 cup low sodium soy sauce
- 2 tbsp cornstarch
- 3 cloves garlic minced
- 3 tbsp sherry
- 3 tbsp honey
- 1 tsp fresh ginger minced
- 2 tbsp sesame oil
- 1 pinch red pepper flakes
- 1/2 cup beef broth or chicken broth
- 1 head broccoli cut into small florets
- 1 half green pepper, 1 half red pepper, cut in strips
- 1/2 cup mushroom, sliced
- 1 whole zucchini, cut in strips
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, sherry, honey, ginger, sesame oil, red pepper flakes, and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add veggies and cook for an additional 5 minutes until all vegetables are tender and sauce is thickened.
Serve over rice or noodles.
This recipe is super easy and can be adapted to fit whatever your tastebuds like!