Healthy Stir Fry

I like almost every food, so you can imagine the myriad of groceries that result from letting me run loose in a grocery store. I have some amazing and reliable recipes passed down through my family for generations, but do you ever get that feeling that you just WANT to use certain foods to cook that night? Tonight I wanted to use brussels sprouts, and I wanted to use the thin-cut chuck steaks that had been in my fridge for a week. The result? This delicious (and quick!) alternative to a stir fry featuring only fresh vegetables to create a filling and healthy alternative to the classic meal.



Ingredients:

1.5 lbs of thin-cut chuck steak
1 lb of fresh brussels sprouts
8oz raw sliced mushrooms
1 lb fresh green beans
2 green onions
carrot sticks
soy sauce
olive oil
salt & pepper


Start by filling a pot with water and bringing to a boil. Meanwhile add 1-2 tbsp olive oil to a wok or large fry-pan and turn on medium heat.

Quarter the brussels sprouts and place into boiling water for 4 minutes, then drain in colander. Refill pot with water and return to boil, then place stemmed and halved green beans into boiling water for 5 minutes. Drain in colander.

Cut the chuck steak into bite sized pieces and place into the wok stirring occasionally until juices run clear.
Add mushrooms and cook until mushrooms turn a brownish color and juices flow. Add chopped green onion and cook an additional 2-3 minutes until soft.

Add carrot sticks, brussels sprouts, and green beans to wok and stir occasionally for 5-7 minutes.

Add 2-3 tbsp soy sauce to wok and salt and pepper to taste. Serves 4-6.