When I was growing up, Chinese food was either something you got out or something you made in one huge pot and plopped over rice. It wasn't fancy and it didn't take long to make. Chow mein was the most often made and it fed a herd, whether made with burger or chicken.
Servings: 4
- 2 tablespoons vegetable oil
- 1 pound beef sirloin, cut into 2-inch strips
- 1 cups fresh broccoli florets
- 1 red bell pepper, cut into matchsticks
- 2 carrots, thinly sliced
- 1 green onion, chopped
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds, toasted
- Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to4 minutes.
- Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds.
- Continue to cook and stir until vegetables are tender, about 2 more minutes.