Do you love Mongolian grills? My husband and I do. I can’t think of a meal we love more. But, it can get expensive. With 3 kids and one paycheck, we mainly eat at home, so I created this delicious savory and sweet stir fry sauce that I make at home. We love it! In fact, we had a chicken version last night.
Since there are 5 of us, I make this meal in 2 batches. It’s enough for everybody, plus extra for Nate’s lunch. From start to finish, it takes about 30 minutes. And what’s great is this can be a last minute meal. Nothing has to be defrosted or planned out.
So…a few years ago I discovered Walmart had these Great Value Philadelphia style steaks. They have them in both chicken and steak. They are already sliced up and break up perfectly for a stir fry meal. (And no, this isn’t a sponsored post, I just love these little steaks). You can find them in the frozen meat area near the fresh steaks and meat. There are 4 steaks to a package, which is plenty for a family of 5.
You can also make this dish with or without noodles. Since my toddler mainly eats the noodles and broccoli in this dish, I always include them. You can easily add spaghetti noodles you have on hand. I’ve done this many times in a pinch. Or, we really like chow mein noodles. My favorite is a little expensive because it takes 2 packages for our family in one stir fry. It’s this Wel-Pac brand. You can find these at Walmart, too, which I’ve found is the cheapest, but I’ve seen them at Kroger as well.
Recently on a trip to World Market for paper straws (a prop for the Coke Float Cupcakes from Wednesday), I found these chow mein noodles. It’s cheaper than the Wel-Pac at Walmart, and I only needed one package for our entire family. I love World Market…sigh. It’s so much closer than the organic grocery store and it has my favorite Blood Orange soda in reduced calorie! Back to the stir fry…
You can throw in any veggies, I like to add lots of broccoli because my kids will devour it. Plus some sliced mushrooms, onions, and the occasional grated carrot and sliced peppers. My personal fave is zucchini. I can probably eat 2 zucchinis all by myself. I don’t think I can have enough zucchini in my stir fry – ever. My recipe below is just my typical veggies, but feel free to add or change it. It’s the sauce that makes it so wonderful.
This meal can also be made vegetarian with tofu instead of meat. I love to add tofu to my stir fry because it absorbs the garlic and oils and is just delicious. I learned to love tofu a few years ago. It doesn’t look pleasant and really has no flavor, but it absorbs the flavors of your dish and becomes absolutely delicious. Just make sure you buy FIRM tofu, or it will fall apart in your stir fry. I learned that the hard way 😉
Broccoli Beef Stir Fry
Stir Fry Sauce
2 tbs sesame oil (You can use peanut or olive, but the flavor sesame adds really makes it)
2 heaping tablespoons of minced garlic
1/4 lime juice
1/3 soy sauce
1/4 brown sugar
Great Value Philly Cheesesteak – beef or chicken
1 package of frozen broccoli
1 small onion, sliced
1 cup of sliced mushrooms
1-2 zucchini or squash, sliced
Stir Fry Sauce – recipe above
Chow mein noodles, cooked
1. Start the water boiling a little before you start the meat and veggies cooking. This way, the chow mein is done just when you need to add it to the pan.
2. For stir fry, turn fire to medium high. Add 1 tbs of sesame oil to the hot pan. Next, add meat and frozen veggies. Drizzle a couple tablespoons of the stir fry sauce all over meat and frozen veggies. Then, let them cook for a few minutes.
3. Flip the steaks over. Add a little more sauce to them.
4. Begin to break up the steaks. Add the chopped fresh veggies. Drizzle more stir fry sauce all over the fresh veggies and meat and frozen veggies.
5. Continue breaking up the steaks, and occasionally stir the veggies. Allow the sauce to cook down.
6. After the meat is no longer red or pink, add half the chow mein noodles. Drizzle the rest of the sauce onto the noodles.
7. Stir the noodles into the meat and veggies. Allow the stir fry sauce to continue cooking down. At this point, your veggies and meat should look just about done.
8. It’s ready when you stir the pan and you feel like you are scraping the sauce off the bottom of the pan. It will have cooked down to almost nothing.
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