Steak and Winter Vegetable Stir Fry
4
Servings
12
Ingredients
3
Comments
Add variety and nutrition to your table by experimenting with new seasonal vegetables. This steak stir fry features bok choy (Chinese cabbage), carrots, and mushrooms.
4
Servings
12
Ingredients
3
Comments
Ingredients
- 2 tablespoons peel and mince Ginger, Fresh
- 3 teaspoons mince Garlic, Cloves
- 3 tablespoons Soy Sauce
- 2 teaspoons Arrowroot
- 1 teaspoon Sesame Oil
- ½ teaspoons Red Pepper Flakes
- 1 pound Flank Steak
- 1 cup slice Carrot
- 4 cups chop Bok Choy
- 2 cups slice Mushrooms
- ½ cups slice Green Onion (Scallion)
- 2 cups cook Brown Rice, Short-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine ginger, garlic, soy sauce, arrowroot, sesame oil, red pepper, and flank steak strips and divide into indicated number of quart freezer bags.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large mixing bowl toss together ginger, garlic, soy sauce, arrowroot, sesame oil, red pepper, and flank steak strips.
- Cover and refrigerate while you chop vegetables and get ready to stir fry (about 15-30 minutes).
- Heat a large non-stick skillet or wok and add cooking oil.
- Add vegetables and stir fry until crisp tender (5-7 minutes).
- Remove to a large bowl.
- Add more cooking oil to pan or wok and stir fry meat in small batches until browned (about 3 minute each).
- Remove cooked batches to bowl, cover, and keep warm.
- Return steak and vegetables to the pan and toss to combine. Simmer until juices are thickened.
- Serve over hot cooked rice.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 409
- Total Fat
- 12g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 74mg
- Sodium
- 732mg
- Total Carbohydrates
- 49g
- Fiber
- 6g
- Sugar
- 4g
- Protein
- 32g
- WW Freestyle
- 9
3 Comments
Join the discussionI love your recipes, they are family friendly and use ingredients that I usually have on hand. You also give a personal experience with your recipes and freezer directions. Thank You very much.
So working on assembling this and curious why it is important to cook the veggies before you freeze them… does it have to do with them staying fresh while frozen or something? What happens if you skip that step? Thanks so much for what you do! It’s greatly appreciated!
You probably could skip this step without devastating consequences. But as I was studying how to cook the bok choy, they recommended blanching. Blanching helps frozen veggies keep their color and makes them easier to cook on serving day. They will cook more quickly, which is key to a good stir fry. Mushy over cooked veggies don’t make for a tasty or aesthetically pleasing dish.