I have to admit… I just don’t like more veggies when they are cooked! Raw is fine (I love salads), but I don’t like most vegetable side dishes. I’m a big fan of stir fry because it sneaks more vegetables into my diet.
The grocery store had a sale on beef stir fry meat, but in this recipe, you could use chicken or pork instead. Or you could even skip the meat altogether.
This sauce is is citrus-y and sweet, with the slightly peppery flavors of basil. Use Thai basil in this recipe if you can find it at your local grocery store. It can stand up to the heat better, and has more of a licorice-like taste, which is perfect for this sauce.
As far as veggies go, you can choose whatever you like best. I usually purchase a bag of “stir fry mix” that has a little over everything – brussel sprouts, carrots, broccoli, snap peas, sprouts, etc. You could chop on the veggies individually instead, though. It’s a great option for clearing out the fridge.
Delicious stir fry with a sweet citrus sauce that pairs well with most proteins and vegetables.
- 1/8 cup fish sauce
- 1/4 cup soy sauce
- 3/8 cup lime juice
- 3/8 cup brown sugar
- 1 Tablespoon cornstarch
- 1/8 - 1/4 cup basil
- 2 Tablespoons oil
- 1-2 pounds stir fry beef strips
- Cook the beef in oil over high heat until just done. Use the highest setting possible to get a nice sear on the beef.
- Remove beef from pan, lower temperature and add vegetables to the pan. Cook until heated through and slightly soft.
- Mix together the rest of ingredients for the sauce and pour over vegetables. Allow to reduce slightly, then add meat back tot he pan. Stir together and serve over rice or noodles.
You can substitute strips of chicken or pork for the beef.
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