Beef and Vegetable Stir Fry

*Beef and Vegetable Stir Fry*
Serves 4-5

This is one of our favourite quick suppers.  You can't beat a good stir fry.  You can use any vegetables which you wish, or that you have on hand.  I find also that you can often get a good stir fry vegetable mix at the supermarket already packaged up, which makes it even easier.  (It's often cheaper as well to just buy a bag of the mix, rather than all of the vegetables on their own.)

For the sauce:
1/3 cup water
1 TBS cornstarch
2 TBS soy sauce
2 TBS runny honey
1/2 tsp ground ginger
1/3 tsp salt
1/8 tsp cinnamon

For the stir fry:
2 TBS oil
3/4 pound of less beef sirloin
(Freeze slightly, then cut into paper thin strips,
about 2 by 1 inch in size)
2 cloves of garlic, peeled and chopped
1 1/2 pounds (about 6 cups) assorted cut up fresh vegetables
(Snow peas, cauliflower, carrots, broccoli, mushrooms, onions, peppers, etc.)

Blend all the sauce ingredients together in a small bowl.  Set aside.

Heat a large skillet or wok over medium high heat.  Add 1 TBS of the oil and heat until it ripples.  Add the beef and garlic.  Cook and stir 3 to 4 minutes, or until browned.  Remove and reserve the beef and any liquid which has accumulated in the skillet.

Add the remaining 1 TBS of oil to the same skillet.  Once again, heat until it ripples.  Add any firm vegetables (cauliflower, broccoli, carrots) and cook, stirring, until the vegetables are slightly limp.  Add the less firm vegetables (onions, peppers) and cook and stir for 2 to 3 minutes.  Add soft vegetables (mushrooms, bean sprouts, snow peas) and cook for 1 to 2 minutes longer, until all vegetables are crispy tender.  Return the beef and any juices to the skillet.  Stir in the sauce mixture.  Cook and stir until the sauce is bubbly and thickened.  If you are using tomatoes, stir in and heat until warm.

Serve the stir fry with hot cooked rice or Chinese noodles if desired.  Delicious!