GOLD in the CLOUDS : "Beef" Steak Tips and Veggies

I still don't have my new gas range and since it was a rainy, cool day, I decided to make something on the stove. I've had requests for this recipe so thought I'd share it here so it's easy to find.

This is totally vegan but you swap out the vegan "beef" for cow meat.

PLANT BASED BEEF STIR FRY

1/2 package of frozen Beyond Meat steak tips

1/2 small sweet onion, thinly sliced

1 zucchini, sliced and then halved or cut into thin strips

1 small red pepper, cut into strips or bite sized pieces

1 small green pepper, cut into strips or pieces

1 small yellow or orange pepper, cut into strips or pieces

1 carrot, peeled and then shredded

1 tbl of avocado or olive oil

1-2 tbl of Asian Sesame Ginger dressing

(I like the Kens brand)

1-2 tsp. Minced Garlic or Garlic Salt

1 small sweet potato, peeled and cut into chunks

dash of sea salt

Pita bread or Naan

Prepare the sweet potato by peeling and then cutting into bite-sized chunks. Place in a small pan and cover with water. Add a dash of sea salt and boil until potato pieces are just getting soft/tender.

Meanwhile, put 1 tablespoon of avocado (or olive) oil into a large skillet. Heat on low.

Place all of the veggies and the steak tips (half bag for 2 people) into the warmed skillet.

Saute the veggies, "beef" on medium heat, stirring often. Once the carrots and zucchini are just tender, add in the minced garlic or garlic salt and turn the burner onto low or simmer.

Add a drizzle (usually 2 tablespoons in my house) of the Asian Sesame Ginger dressing and stir to coat.

Add in the potato after draining out the water.

Stir gently and add cracked black pepper if desired.

Serve with pita bread or Naan.

TIPS: Sometimes we have this dish over jasmine rice or garlic cous-cous.

Other veggies I use: chopped broccoli or peas in place of the zucchini.

We like this for a quick, easy, healthful dinner and usually have cut up canteloupe with blackberries or blueberries on the side.

ENJOY!