Chinese Marinated Steak with Veggies

Chinese Marinated Steak with Veggies

Believe it or not, this was created out of the "frugality" mindset tonight.  I simply was working with what I had.

It all started with a little bit of apple cider vinegar I had in a glass.  That's it, and the rest came from there.  

I had some sliced up steak in the fridge, a half bag of frozen green beans in the freezer, a carrot in the drawer of the fridge, some mushrooms that needed to be used...  Voila!  A new recipe is born!  If green beans aren't available, use whatever is:  broccoli, asparagus or summer squash would work.  No mushrooms?  No problem!  Use bamboo shoots or water chestnuts or a handful of spinach.  Keep it simple!

Chinese Marinated Steak with Veggies
Serves 2 to 3

In a medium sized bowl, combine:
1/4 cup apple cider vinegar ("with the mother" is best)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
1 tablespoon minced garlic
2 tablespoons Bragg Liquid Aminos or soy sauce

Add:
1/2 pound thinly sliced beef steak

Mix the steak in with the marinade.  Cover and refrigerate it, allowing it to rest from 30 minutes up to all day, stirring occasionally.

While the meat is marinating, slice:

1 carrot, thinly
4 mushrooms 

And rinse 1/2 pound frozen whole green beans.  Set these aside.

In a wok or large frying pan, heat 2 tablespoons peanut oil over medium-high to high heat -- depending on the pan.  As the oil becomes warm, put the steak pieces, without the marinade, into the pan, being wary of splatters. 

Reserve the marinade and add 1 cup water plus 1 tablespoon cornstarch to it. (To make this gluten free, simply use potato starch instead of the cornstarch.) Set it aside.

Cover and cook the steak about 2 minutes, or until it is no longer red.  

Add the carrots, cover them and cook them for about 2 minutes.  

Follow the same procedure for the green beans and then the mushrooms. 

Finally, carefully pour the reserved marinade mixture over the meat and veggies in the wok.  Be sure and bring it to a boil.  It is done when the sauce has a shiny look to it, rather than cloudy.  

We served our Chinese Marinated Steak with Veggies over freshly prepared Jasmine rice*.  It was delicious!

I would have eaten it with chopsticks, but we just moved and I still can't find them!

Enjoy!

*This dish is low carb without the rice.