Skirt Steak Stir-Fry

Submitted by Mirna Haddad Horvath

This quick and simple recipe makes for a great weeknight meal. I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process. Of course, you can always utilize fresh vegetables if you’d like. (Prep 5 minutes. Cook 15 minutes. Serves 2)

1/3 Cup Soy Sauce
1 Cup Beef Broth
1 Tablespoon Corn Starch

2 Tablespoons Sesame Oil
¼ Cup Yellow Onion, finely diced
¼ Cup Carrots, finely diced

2 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, minced
1 Bag Frozen Stir Fry Vegetables

1 lb Skirt Steak, thinly sliced

Green Onions, sliced

Hot Cooked Rice (to serve)

In a mixing bowl, combine the first three ingredients, stir, and set aside. Next, add oil to a wok or skillet over high heat; add onions and carrots and cook until just tender, about 1 minute. Add garlic, ginger, and frozen vegetables and sauté, stirring often until the vegetables are just tender and slightly charred, about 2 – 3 minutes. Add steak and cook for another minute, or until just browned. Pour in soy sauce mixture and bring to a boil. Remove from heat, and stir to evenly distribute the flavor. Garnish with sliced green onions. Serve over hot cooked rice.