Gingered Beef Stir-Fry

Until we tasted our first fresh, ripe, local veggie, my family & I were not veggie fans. As such I haven't many veggie-full recipes. Since then, I have been bale to participate in a lovely, local CSA from Graber Organic Farms. This is what I did with my most recent box of fresh veggies from them!

1 lb steak, sliced thin against the grain

2 T olive oil

1/4 c water

2 bunches broccoli

2 c sugar snap peas

3 spring onions, sliced thin

1 zucchini, roughly chopped

1 yellow summer squash, roughly chopped

1 T candied ginger, chopped

4 cloves garlic, pressed

Sauce:

3/4 c chicken broth

1/8 c red wine

1/8 c brown sugar

2 t olive oil

2 t cornstarch

1. Heat oil in a wok or large pan until smoking.
2. Sear beef quickly in oil.
3. Add broccoli, peas, & water.
4. Cover pan & steam veggies for 3 minutes.
5. Uncover pan & let water evaporate, about 2 minutes.
6. Add reaming veggies, ginger, & garlic and cook about 30 seconds.
7. Whisk sauce together & add to center of pan, stirring until thickened & veggies are coated.
8. Serve over rice or fresh spinach.