Colorful Vegetable-Beef Stir-Fry

4-6 oz. steak

an interesting oil

your favorite seasonings

1T steak sauce

& balsamic vinegar

any vegetables you like

A Tiny Pepper-Top Mosaic!

Chop the steak into a non-stick pan, with the next 3 ingredients.  Today I used avocado oil.  Stir and heat this until it just starts to sizzle.  Cover and remove from heat to let flavors blend and the meat marinate just a bit.  Meanwhile, chop-slice-dice the vegetables however you prefer.  Add them to the meat then turn the heat to high and pay attention!  Keep everything moving, until the vegetables are still crisp-tender.  If you have leftover rice, or pasta, that can be added now.  The meat should be medium-rare to medium at this point.

This can be made with any meat; lamb, pork, chicken, shrimp.  If I were using either chicken or shrimp, I might try those with 1/2c± sun-dried tomato or basil pesto.  With any of the heartier meats, you could cut the pieces larger, use coconut oil, cubed-raw potatoes, larger vegetables, more cooking time, with curry powder or curry paste to create a wonderful East Indian stir-fry dinner.  Be Bold, Be Creative!  Happy Cooking! . . . Lin