Stir Fry + Sauce
The first time I made this recipe Dallas said, “We don’t even have to eat out to get Chinese food anymore. You can just make this.” So needless to say this is one of our favorites. My favorite thing about stir fry is that you can cook it with whatever meat and vegetables you … Continue reading “Stir Fry + Sauce”
The first time I made this recipe Dallas said, “We don’t even have to eat out to get Chinese food anymore. You can just make this.” So needless to say this is one of our favorites.
My favorite thing about stir fry is that you can cook it with whatever meat and vegetables you want, and it turns out great every time! We like using asada or picada steak because it takes less time to cook (and I just love steak). We have tried it with chicken, and it’s good as well.
Before trying this sauce recipe, I almost never made stir fry. Now I make stir fry almost every week. I hope you try it out and love it as much as we do!
Sauce Ingredients
- 1 1/2 Tbsp. corn starch
- 1 Tbsp. sugar
- 1/4 cup soy sauce
- 1 cup broth (or one bouillon cube, with one cup of water)
Directions
1. Cook your meat and add seasonings desired. Add your choice of vegetables when meat is almost completely cooked. Cook together on medium heat for 5 minutes until vegetables are soft.
2. In a separate sauce pan, before turning on the heat, add corn starch, sugar, soy sauce, and broth to the pan and mix well. Turn heat to medium and stir constantly. At first the sauce will be a light brown color and very liquidy. After about 3-5 minutes it should start to thicken and turn a dark brown color. (See pictures above)
3. Pour sauce over meat and vegetables, serve with rice, and enjoy!
This is even good for leftovers! The sauce doesn’t separate at all, so if we have leftovers I just make more rice the next day and heat the sauce, meat, and vegetables up in the microwave for a couple minutes.
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