Amanda’s Beef Stir Fry

• active time: 30 minutes
• total time: 45 minutes

Ingredients

3 garlic cloves (minced)

2-3 cups broccoli florets

1 white onion (sliced thin)

1 red pepper (sliced thin)

10-20 baby carrots (quartered length-wise)

1-2 cups red cabbage

1-2 lbs stir fry meat (sliced small)

1/2 lb linguine noodles (1/2 of small box)

6 eggs

1 tsp ginger

2 tbsp brown sugar

1/2 cup low sodium soy sauce

1/4 cup hoisin sauce

4 tsp sesame oil

Black pepper

2 tsp cornstarch

2 tsp baking soda

1/4 cup soy sauce

Directions

To marinate the beef, put beef, cornstarch, baking soda and soy sauce in a Ziploc bag. Toss to combine and then squeeze out extra air and let marinate for 30 minutes in refrigerator.

Boil noodles according to package.

Whisk together sauce ingredients.

Add splash of olive oil to a medium-sized pan and cook meat in an even layer over medium heat until cooked through. Remove from pan.

Add eggs to pan and scramble until slightly underdone. Remove from pan.

Add garlic and veggies (not cabbage) to pan and cook until cooked through but not overdone.

Add meat and cabbage to pan and cook until cabbage is soft.

Transfer the cooked noodles to the pan, pour the sauce on top and toss until fully incorporated. Add eggs to pan and toss gently. Simmer for a couple of minutes to warm everything and serve.