A one skillet, simple beef chow mein stir fry with lots of veggies and an easy stir fry sauce. You can substitute chicken in place of the beef if desired.
Happy Monday to everyone! How was your weekend? We had a nice long weekend thanks to Independence Day! The husband got off an extra day of work and so we got to spent a lot of time with family which was so nice!
On the Fourth, we took the little guy to a parade in Provo. It is said to be one of the best parades in Utah and did not disappoint! It was the little guy’s first parade where he actually got excited about floats and noises instead of getting scared or being oblivious to the happenings.
I’m certain the husband and I had more fun watching his reactions than any of the actual parade. Before the parade was even halfway done, the babe was completely wiped out from getting so excited over everything.
Anyways, it’s time to start up the week with an easy dinner that doesn’t require the oven being turned on! One burner and one skillet will be okay in this heat, right? It is less dishes to wash in hot soapy water and a burner heats up the house far less than the oven.
The ingredients are simple, the steps don’t take long, and the flavors are delicious! The “stir fry sauce” gets created first in the skillet and then is transferred to a small bowl while you prepare the meal. If you want to skip this step, you can always purchase a pre-made stir fry sauce and add the pre-bought sauce to your desired preference.
Next, the meat gets very lightly browned. You want to be careful to not overcook the meat as it will cook more in the process of the meal and can have the tendency to get very tough and chewy with being over-cooked. If you are nervous about over cooked meat, then cook the meat to your exact preference and then remove it from the skillet. Go on to the next steps and add in the meat at the end!
The veggies I used came from a frozen package of lightly-seasoned Asian veggies which went perfect with this dish. If you can’t find this specific package or don’t like those vegetables, pretty much any frozen stir-fry veggies should work in this dish. I recommend sticking with frozen veggies to make sure everything will cook around the same time in this dish.
I find the specific chow mein noodles in the Asian section of a large grocery store. If you absolutely cannot find these, you could try some Top Ramen noodles (ditch the seasoning package), and watch as they may cook a bit quicker.
Happy one skillet cooking!!
- 1 tablespoon olive oil
- 3/4ths pound boneless beef sirloin about 3/4th inch thick
- 1 package (6 ounces) chow mein stir-fry noodles
- 1 package (12-14 ounces) lightly seasoned Asian medley frozen veggies
- 2 cups beef broth
- 1 tablespoon brown sugar lightly packed
- Pinch of ground ginger
- 1/4 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1/4 cup + 2 tablespoons beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
In a large (NONSTICK) skillet, combine the brown sugar, ground ginger, minced garlic, soy sauce, apple cider vinegar, and beef broth. Whisk to combine and bring to a light boil.
In a bowl, whisk together the cornstarch and water with a fork. Whisk the cornstarch slurry into the other ingredients in the skillet and mix well. Allow to simmer until thickened.
Pour the mixture (the stir fry sauce) into the bowl used to combine the cornstarch and water and set aside.
In the same skillet, pour in the olive oil. Cut the beef into thin strips. Place the beef in and cook over medium-high heat until brown, about 3-5 minutes. (Overcooking the meat will often result in very tough and chewy meat.) Remove the meat and place it in the bowl with the stir-fry sauce. (You can keep the meat in with the other ingredients, but after testing the recipe a few more times, I preferred removing it here after it was perfectly cooked to my preference)
In the same skillet, heat the 2 cups beef broth until they are boiling. Add in the chow mein noodles (break into a few large pieces) and the veggies. Heat to boiling and allow to boil for 4-5 minutes, stirring occasionally, or until the vegetables are crisp and the noodles are cooked through.
Remove from heat and add in the stir fry sauce with the beef to the mixture.
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