Beef and Veggie Stir Fry- GF by Keith

Ingredients

• 2 Tablespoons Grape seed oil, or cocoanut oil
• 2 Cups Beef strips Any beef cut into stir fry size strips or pieces.
• 1/2 teaspoon Curry powder
• 1/2 teaspoon Ginger
• 1 16 oz pkg Frozen Stir fry veggies Your choice
• 1/4 cup La Choy gluten free soy sauce Or San J makes GF
• 3 tablespoons red cooking wine, or balsamic vinegar (better)
• 1 Tablespoon Corn Starch For thickening. add to soy sauce, then add to mixture as needed
• 1 cup beef broth. (1cup or more as needed. better than water for flavor).
• 1 Cup brown rice (Brown rice is lower carbs) (or use 1/2 quinoa for even lower carbs). can be microwaved. little butter helps.

Instructions

1. Cook rice according to pkg directions.
2. While rice is cooking, Cut beef into stir fry sized strips. Fry medium high in hot oil and wine.
3. Add spices.
4. Add balsamic vinegar. Continue slow cooking, 10-12 minutes. When meat is browned, Add frozen veggies, and beef broth. Continue cooking on med high heat, until veggies are defrosted, and soft.
5. Stir corn starch into soy sauce to make a slurry. Add more soy sauce or vinegar if it’s too thick.
6. Add corn starch mixture slowly to meat and veggies to thicken sauce, stirring continuously. If it becomes too thick, add more beef broth and wine.
7. Continue cooking on low, until veggies are soft and done, and sauce is thickened, about 5 minutes.