Beef and vegetable stir fry recipe

This tasty vegetable rice stir fry can be on your table faster than calling for takeout — and it is better for you. I like it served over rice noodles (which also makes the entire meal gluten free).

Once the vegetables are chopped, dinner will take you less than 10 minutes to cook. If you like, you can take the short cut of buying pre-cut vegetables. Certainly, you can use whatever vegetables you prefer. But do try to go for a variety of colors and textures if you can — it makes the dish all the more satisfying.

Beef and Vegetable Stir Fry

1/2 cup unsalted chicken broth

3 tablespoons hoisin sauce

2 teaspoons cornstarch

1 teaspoon chili garlic sauce

2 tablespoons lower-sodium soy sauce, divided

2 tablespoons sake, divided (optional, or white wine may be substituted)

3 tablespoons canola oil, divided

1 pound boneless sirloin steak, cut across into thin strips

1 medium onion, chopped (about 1 cup)

3 garlic cloves, minced

1 tablespoon minced fresh ginger

2 assorted color bell peppers, cut into thin strips

8 ounces sugar snap peas

2 baby bok choy (about 8 ounces), coarsely chopped

1. Combine the chicken broth, hoisin, cornstarch, chili garlic sauce, 1 tablespoon of the soy sauce and 1 tablespoon of the sake in a bowl.

2. Combine the steak with the remaining 1 tablespoon of soy sauce and 1 tablespoon of sake in a bowl.

3. Heat 1 tablespoon of the oil in the skillet over high heat. Add half of the beef and cook, stirring occasionally, until it just loses its pinkness. Transfer the beef to a bowl and repeat with 1 tablespoon of the oil and the remaining beef. Set the beef aside.

4. Heat the remaining 1 tablespoon of oil. Add the onion, garlic and ginger; cook, stirring, until fragrant, 1 minute. Stir in the bell peppers, sugar snap peas and bok choy and cook until crisp-tender, 3 to 3 1/2 minutes. Add the beef and cook 1 minute to heat it through. Stir in the broth mixture, bring to a boil, and cook until the sauce thickens, 1 minute. Serve the beef over the noodles.

Makes 4 Servings