A healthy Beef Stir Fry made in a skillet with beef, rice, soy sauce, and plenty of vegetables for a well balanced, easy weeknight meal.
Ohhhh my very first recipe re-do with slight variations is here! What am I talking about? I’ll tell you.
Ya see, the blogging world changes so quickly, so you may or may not remember what blogs looked like back in 2013. If you don’t, take a look here. Photos didn’t matter and people could write about anything. I mean, people can still talk about whatever they want, but it’s important to at least mention the recipe (in regards to food blogs) so help with SEO. It’s crazy and a little annoying at times, but overall I’m happy blogs have shifted from hobby to professional, specifically because if they hadn’t, I may not have fallen in love with photography, and that would be very, very sad.
It’s pretty common for bloggers to go back and redo their photos from old blog posts. It helps with SEO and traffic in general, but to me, there’s something so nostalgic about looking back on old posts and seeing the progress I’ve made. It’s fun to put myself back in my 2013 shoes and to think about what this space was. It was fun, and absolutely NOT something I made money off of, and the stakes weren’t as high. Besides looking back on the past, the reason I don’t update my old posts is because I’m lazy and stubborn. If I want to look back on my old photos then that’s what I’m going to do and I’ll continue to create unique content to bring in more traffic rather than updating old posts.
So there. Now that we’re on the same page, let’s talk about this beef stir fry, aka the recipe twin of my original mom’s stir fry.
This meal was one that my mom made us often growing up, and one that I’ll never tire of. How can you?! It can easily be made vegetarian, or you can sub shrimp or chicken instead of beef. Up to you! It’s full of veggies and flavor and an easy weeknight meal to whip up. The meal flavor is a mixture of broth (either beef, chicken or vegetable) mixed with soy sauce, red pepper flakes, and a bit of ginger. Don’t knock it ’til you try it ‘cause it’s GOOD.
You’re going to want to give this beef stir fry a try, if only because it’s one of my mom’s recipes and mom cooks are the best cooks. Do itttttt!
- 2 cups cooked rice (white or brown)
- 32 oz. beef broth*
- 6 tbsp soy sauce
- ½ tsp red pepper flakes
- 4 tbsp all purpose flour
- 2 cups green beans
- 1 cup carrots, chopped
- 1 cup mushrooms
- ½ cup celery, sliced
- 1 lb. beef, sliced
- Salt and pepper
- ¼ tsp ground ginger
- Cook rice according to instructions on the package.
- Bring broth to a boil over stovetop and then pour into a large bowl. Add red pepper flakes, soy sauce and flour; stir and set aside.
- Chop vegetables and place them in a large skillet with 1-2 tbsp olive oil. Cook vegetables over medium-high heat for 5 minutes or so, stirring occasionally. Sprinkle ginger over vegetables and stir.
- In a separate skillet, cook the beef with the salt and pepper.
- Once beef is cooked, pour it into the vegetable skillet; add the broth and bring to a boil.
- Reduce heat to a simmer, put a lid over the skillet and simmer until liquid thickens.
- To serve: pour rice into a bowl and beef/vegetable mixture over the rice.