Thai Beef

This is perfect for a weeknight meal or anytime.

1 lb. beef strips

1 - 2 T. oil

1/4 tsp. each: salt, pepper

Pinch red pepper flakes

1 T. each:  honey, seseme oil, lime juice

1- 2 tsp. corn starch

1/4 - 1/3 c. water

1/8 tsp. each:  ground ginger, dried basil 

1 - 2  T. low sodium soy sauce

1 clove garlic crushed, chopped

1 c. each: chpped onion, chopped bell pepper, sliced mushrooms, sliced celery, broccoli, sliced carrots

Cut lime in half, set aside.

Peel, crush and chop garlic.

In a bowl combine: beef, salt, black pepper, red pepper flakes,  ginger, seseme oil, garlic, honey, soy sauce, dried basil. 

Squeeze some lime juice into the bowl.

Stir to coat beef and let marinate in refrigerator for a few hours or overnight.

Remove beef from refrigerator and let it set out for a few minutes.

Peel, rinse chop onion and place into a clean bowl.

Rinse, seed, chop pepper, add to the bowl with onion.

Rinse, slice mushrooms, add to the vegetable bowl.

Rinse, cut ends from, chop broccoli, carrots, celery, add to bowl, set aside.

Preheat saute pan over medium high heat, reduce heat to medium and add oil.

 Add beef to pan and stir fry for 6 - 8 min or until done.

Remove beef from pan and place into a clean bowl. 

Add vegetable to pan and cook for 6 -  8 min.

Add beef back to the pan and cook for a couple of minutes more. 

In a clean measuring cup combine: 

corn starch, water and stir to mix.

Fresh meat and vegetables to the sides of the pan to form a well in the center. Pour in constarch mixture, stir, cover pan with lid and cook for a couple of minutes or until sauce is reduced. 

Serve with cooked rice or noodles. 

Serves 4.