Sometimes the best recipes are those written on the back of a wrinkled piece of scrap paper and ones that bring you back to a place of good times. This recipe is one of my most requested and beloved. It reminds me of two of my post college girl friends who enjoyed this recipe often and helped me to perfect it. As you can see below, this “recipe card” clearly gets used a lot! When people ask where I got this recipe, I honestly can’t remember. It was before you could just “Google” something, so a fellow human must have passed it on to me. Maybe someday I will give it a random name like Sprout’s Stir Fry.

I have made this recipe dozens of times over the years and no one ever complains.  It’s super easy and doesn’t have the preservatives and high salt content like pre-made sauces.  We like having extra sauce, so s you can see on the recipe card, I double the ingredients.  However the recipe shown below is already doubled for you.  

We like our veggies barely cooked, so I cook them separately and add them to the meat once it’s cooked.  We like broccoli and water chestnuts in ours.  Use your imagination and you can add lots of other veggies such as onions, peppers, mini corn, sprouts, carrots or mushrooms.  I like to get the Brasciole (Beef Top Round cut) cut of meat, but you can use any thinner cut of beef, chicken, pork or other meat substitute.  Some stores even have pre-cut strips if you want to save a little time.  I always buy the lower sodium soy sauce (because we all need to cut back on the amount of salt we intake!) and this squeeze jar of minced ginger = GAME CHANGER!   


What do you need:

 

 

 

 

 

½ cup Soy Sauce
2 Tbsp Rice Vinegar (do NOT use regular vinegar as a substitute)
4 tsp Corn Starch
4 tsp Sugar (we like to use Monk Fruit – a natural sweetener with no calories and it won’t cause blood sugar issues!)
2 Tbsp minced Ginger or 1 Tbsp of powdered Ginger
¾ – 1 lb. of protein
1-2 cups veggies of your choice
additional soy sauce to flavor veggies

 

 

What to do:
In a glass or metal mixing dish, whisk together the soy sauce, rice vinegar,
corn starch, sugar and ginger. Set aside while cutting the meat.

 

Cut the meat into strips.  Put the meat in the sauce and refrigerate if you’re not ready to cook within a few minutes. You could do this a few hours ahead or the night before if you wanted the meat to take on a stronger flavor. If you’re cooking your veggies separately, heat a little Extra Virgin Olive Oil (EVO) in a pan.  Toss in the veggies and sprinkle a little soy sauce over the veggies.  This helps to season them and cook quicker.  Cook to your desired doneness.   

 

 

 

 

 

 

In a larger pan, heat some EVO.  Add the meat and cook thoroughly.  Stir the meat and sauce every 30-45 seconds.  If needed, you can add a little more soy sauce to the pan.  Once the meat is thoroughly cooked, add in the veggies.  Mix them in so they are covered in the yummy sauce.  We like to enjoy ours served over brown rice.

 

 

 

 

 

 

 


Did you make this recipe?  Tell me how it was below.  Just like me, my blog is a work in progress.  If you want to stay in the know of all things Green Mountain Jersey Girl, please make sure you sign up for my email list.