At 4Q Method, we’re all about taking the easy way out and ordering in — even Chinese food. But sometimes it’s nice to be able to replicate the flavors of restaurant cuisine at home. That’s why we love this Beef & Veggie Stir Fry — it’s all the flavors of Chinese takeout, but with a slightly lighter feel and is so simple to make. The best part is, just like Chinese leftovers, this tastes amazing the next day right out of the fridge!

While this recipe calls for specific vegetables, feel free to use whatever you have on hand! You just want to make sure you’re using a vegetable that can get tender quickly, like peppers, zucchini, slaw, etc.

INGREDIENTS: (serves 4)

• 3 tbsp sesame oil

• 1 pound pepper steak

• 1 tbsp minced fresh garlic

• 1 tbsp minced fresh ginger

• 1 bunch asparagus, cut into 1 inch pieces

• 1 8oz bag of mini peppers, sliced

• 1 8 oz snow peas

• 1/2 cup low sodium soy sauce

• 2 tbsp rice wine vinegar

• salt and pepper to taste

• 2 cup cooked brown rice

• 1/4 cup crushed cashews, peanuts, or sesame seeds

DIRECTIONS:

1. Season meat with salt and pepper.

2. Heat 1 tbsp oil in a large skillet or rondeau. Once oil is hot, add in meat and cook until all pieces are browned evenly.

3. Remove meat and place on a plate nearby. Leave liquid residue from meat in the pan.

4. Then add in ginger and garlic and cook until tender.

5. Next add in asparagus (or whichever of your vegetables takes longest to cook) and cook until slightly softened. Add the rest of the oil and continue adding the rest of the vegetables. Stir frequently to cook until soft but still has a bite.

6. Then add the meat back in and pour soy sauce and rice wine vinegar over and stir to coat veggies and meat.

7. To plate, scoop half a cup of rice onto the bottom of a bowl. Scoop the beef and veggies on top. And garnish with cashews, peanuts, or sesame seeds.

4Q Journaling Guide: This is a completely balanced lunch or dinner.