Description
Stir fry typically cooks quickly, but when you use leftover pot roast and a frozen stir-fry vegetable blend, you can go from zero to stir-fry in just minutes!
From Natalie Perry of Perry’s Plate.
Ingredients
- 2 Tablespoons Soy Sauce Or Coconut Aminos
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Mirin Or Rice Vinegar
- 1 Lime, Juiced (2 To 3 Tablespoons)
- 1 piece (2-inch Size) Ginger, Grated Or Minced
- ½ teaspoons Sea Salt
- ¼ teaspoons Freshly Cracked Black Pepper
- 1 pinch Red Pepper Flakes
- 1 Tablespoon Cornstarch Or Tapioca Flour
- 1 Tablespoon Avocado Oil
- 8 ounces, weight To 10 Ounces Broccoli Florets
- 1 pound Frozen Unflavored Stir-fry Vegetables
- 2 cups To 3 Cups Leftover Shredded Pot Roast With Juices
Preparation
Combine soy sauce, sesame oil, mirin, lime juice, ginger, sea salt, black pepper, red pepper flakes, and cornstarch in a small bowl and whisk with a fork.
Pour avocado oil into a large skillet or wok and heat over medium-high heat. Add broccoli to the skillet and cook for 2–3 minutes. Add frozen stir-fry mix and cook until mostly thawed.
Add stir-fry sauce and beef. Stir, cooking for another 4–5 minutes until beef is warmed through and the vegetables are crisp-tender.
Serve over a bed of rice with toasted sesame seeds and Asian chili paste.
