In an attempt to launch myndyourself.com by Jan 1, 2025, this recipe blog will be very basic and I will add more details later in 2025.
Steak Rotini Stir Fry
This pasta is packed full of protein and veggies for a nutritious family favourite!
Equipment
- 1 Large pot
- 1 Large Wok
- 1 Carrot Peeler
Ingredients
- 1 lb. Steak
- 1 Tbsp. Oil
- 1 Medium Yellow Onion
- 2 Medium Carrots
- 1 Cup Broccoli
- 1 Cup Snow Peas
- 1 Medium Bell Pepper (Red, Yellow or Orange)
- 1 Package Rotini Pasta 340-450 grams; gluten free
Sauce
- 1 Cup Beef (or Chicken) Broth or 1 Tbsp Epicure's Better Than Beef Broth with 1 cup water
- ⅓ Cup Tamari gluten free
- 3 Tbsp. Brown Sugar or maple syrup
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 1 Tbsp. Grated Ginger or 1 tsp minced ginger
Instructions
- In a medium size bowl, combine ingredients for sauce: beef broth, tamari, brown sugar, crushed garlic and grated or minced ginger.
- Thinly slice steak and add to sauce to marinade in fridge for approx. 4 hours.
- Boil water for pasta. Dice onions, Peel carrots and cut into think circles. Trim off the stems of the snow peas and then cut the snow peas in half. Chop broccoli and bell pepper into ½-1 inch pieces.
- Cook pasta according to package directions. Drain and rinse in colander.
- Heat oil in a large wok on medium heat. Add onions and garlic and cook for about 2 minutes until slightly browned.
- Add carrots to wok and cook for about 5 minutes, stirring as needed. Add snow peas, broccoli and bell peppers and cook for another 3-5 minutes, continuing to stir as needed.
- Add steak and sauce to wok, stir to mix and cook for an additional 3-5 minutes. Add cooked pasta to wok and stir to mix everything thoroughly.