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Simple Shredded Beef and Broccoli Stir-Fry

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Level: Easy

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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.

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