Beef Stir-Fry

This recipe isn't completely mine...from a book, but I have revised it somewhat. ;)

Combine in a little bowl:
1/4 cup soy sauce, 1T oil, 1T arrowroot starch, a swig of wine and a swig of oyster sauce. Marinate 1/2-1 lb. thinly sliced beef while you get the vegetables ready.

Cut 1 green bell pepper and 1 red bell pepper into strips. Wedge one half of a medium onion. Cut up (or defrost, if you're like me) two cups of broccoli florets. Set it all aside.

Fire up a wok or big skillet, heat 1T of oil. Add the beef/marinade, 1/4 t crushed red pepper, 2 cloves of garlic (minced or crushed), and 1/2 t of ginger if you like it. Cook over med-hi heat until the beef is no longer pink, then remove and set aside.

Add a touch more oil to the pot and cook the vegetables until they are crisp-tender. Then add the beef and 1/2 cup beef stock. Bring to a boil and let cook for a minute or so, or until slightly thickened. Serve over rice or noodles.

Our fourteen-month-old chowed this down last night, every last bit. Yum!