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THE REST: You can use any vegetable, this combination works nicely with beef. Prepare everything first because cooking only takes a few minutes.
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3-4 carrots sliced in matchstick
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1/2 pepper of any kind also thinly sliced
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4
optionally, about 1/4 cup of the thick brocolli stems, thinly sliced in matchstick (They have a great crunchy texture)
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2-3 tablespoons minced ginger, way smaller than a pea
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3-4 medium cloves of garlic minced, way smaller than a pea, 1-2 teaspoons
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1/4 cup chicken broth, or a little less, (too much sauce dilutes the yummy flavors), mixed with 2 tablespoons additional soy sauce
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some hot pepper, maybe 1/8 teaspoon (I use dry habernero or cayenne or any hot pepper is ok)
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COOK:
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Saute meat in canola oil (or any non-flavored oil) over medium-high heat and when done, remove to a bowl, set aside
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add a tinch more oil and add ginger and saute over medium heat but do not brown
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When ginger done add red pepper (could be powered cayenne, just a dash,maybe 1/8th of a teaspoon, to add zest but not make it overbearingly hot)
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Lastly, add garlic and saute, do not burn
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Dump spice mixture over the meat in the bowl.
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Saute carrots, then add broccoli and lastly peppers. Don't overcook the veggies, should have a crunch. When veggies almost cooked, dump in the meat/spice mix and immediately add 1/4 cup chicken broth mixed with 2 more tablespoons of soy sauce.
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Cook everything together for 1-2 minutes at most, until piping hot.
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SERVE
