Stir Fry

• 3 bell peppers (any color), cut into 1/4" strips
• 3 carrots, diagonally sliced into 1/4" pieces
• 2 stalks celery, cut diagonally
• 1 small onion
• 3 scallions, sliced
• 1 lb. flank steak, thinly sliced
• 1 teaspoon minced garlic Oil for stir-frying
• 1 recipe Stir-Fry Sauce

Stir-Fry Sauce Mix together:

• 1 cup water
• 1½ tablespoons corn starch
• 2 tablespoons soy sauce
• 1 chicken bouillon cube or
• 1 teaspoon granules
• 1 teaspoon sugar or sugar substitute

1. Heat 1 tablespoon oil in frying pan or wok. 
2. Stir-fry peppers and carrots for 1-2 minutes.
3. Add celery, onion and scallions and stir-fry an additional 3-4 minutes.
4.  Remove vegetable mixture from pan.
5. Add another tablespoon of oil to frying pan/wok and stir-fry steak for 3-4 minutes.
6. Return vegetable mixture to pan and add garlic, stirring until heated through.
7. Add stir-fry sauce, stirring gently, until sauce has thickened.
8. Serve with or over brown rice.

• Use a healthy oil - such as canola, vegetable or olive oil, or choose peanut oil which has a high smoking temperature.
• Stir-frying is a good way to add vegetables to your diet, and reduce serving sizes of meat or poultry. In most stir-fry recipes, you can reduce the amount of meat by ½ or use 2 ounces of meat or poultry per person.
• For additional flavor, add fresh ginger root or red pepper flakes.
• For a quicker version of this recipe, use 1 16 oz. package of frozen pepper stir-fry vegetables, and 1½ cups of whole baby carrots. You can also purchase steak already sliced for stir-fry.
• Serve with Couscous, instead of rice.

Vitamin A 210%  Vitamin C 160%