Category:
Main Courses

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Derek Sarno, Whole Foods Market

Super easy

For the dressing:

2 tablespoons minced garlic
3 tablespoons minced ginger
bunches cilantro, minced
1 cups low-sodium soy sauce or teriyaki sauce
2 tablespoons ground black pepper

For the beef and vegetables:

1 pounds beef—flank, sliced into thin, bite-size pieces
1 pounds onions, diced
1 cups vegetable stock
1 pounds mushrooms, sliced ¼-in. thin
1 large red pepper, diced
1 large green pepper, diced
1 pounds green beans, trimmed and cut into 1-in. pieces
1 head bok choy, chopped
1 head cauliflower, cut into bite-size pieces
1 can water chestnuts, drained and sliced
1 can baby corn, drained and sliced
Black and white sesame seeds, for garnish

Moo Shee Beef and Mixed Vegetables Directions

In a medium bowl, whisk all the dressing ingredients together.

Heat a large pan and add the meat and onions. Cook until mostly done, then add the vegetable stock to prevent sticking. Add the mushrooms and cook for a few minutes. Add the peppers, beans and bok choy and cook a few minutes. Add the cauliflower and dressing and cook for two minutes, stirring well (veggies should remain vibrant and crisp). Stir in water chestnuts and baby corn and heat through. Serve immediately with brown rice or Asian-style noodles. Sprinkle sesame seeds over the top.