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Prepare beef.
Provide big tomatoes.
Provide big ring onion.
You need Carrot.
Provide Green bell pepper.
Provide Rose mary.
Use Ginger garlic paste.
You need to prepare tspSoy sauce.
You need to prepare tspHoney.
Use Sugar.
Prepare Salt.
Provide Water.

How to Cut Beef For Stir-fry. It's easy to identify the long grains of. Stir fries are my go-to for those nights when I can't deal with more than the bare minimum effort for dinner. Eef stir fry, loaded with tons of fresh vegetables and a tasty sauce, is a quick and easy dinner best cooked in a wok that your family will love.

Cut your beef into smaller cubes. Wash it off running water and let drain. (Preferrably, goat meat).
Add water and salt. Let it boil..
When the water is almost done, remove the stock. Keep it for later use..
Let the meat start to fry on it's own oil. Make a hole in the middle of the saucepan, add the sugar. Stir to let the meat become brown..
Add ginger garlic paste. Stir and let aroma form. Then add the tomatoes.
Stir until the tomatoes start to fry.
Add the rose mary. Stir until aroma forms.
Add soy sauce and honey. Stir.
Add carrot and green bell pepper. Stir and serve while hot.

Beef Stir Fry is one of my family's favorite recipes. From: Food Network Magazine. "The best thing about a stir-fry is that you can substitute the vegetables you like most." This Beef Stir Fry is loaded with vegetables, tender juicy beef and healthy beef stir fry sauce. From broccoli beef to beef with black bean sauce, these beef stir-fries are all quick and easy to Stir-frying is a quick and healthy way to get dinner on the table on a busy weeknight but delicious. How could we NOT love today's recipe? This Mongolian Beef Stir Fry is really easy to throw together, and you can pretty much use whatever veggies you have on hand!

Now that you have reviewed the Beef stir fry recipe, and also you have the knowledge that you need to carry out in the kitchen area. Get that apron out, dust off your blending bowls and also roll up your sleeves. You have some cooking to do.

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