Stir Fry recipe

Last weekend, we went to the Farmer's Market and stocked up on fresh veggies. So last night, I made a chicken stir fry, and it was so, so yummy. All I did was cut the chicken into bite size peices and season with lawry's and garlic powder. Then I cooked it in about a tablespoon of oil until it was no longer pink. Then I added some organic broccoli, 2 stalk of celery (chopped) and a bunch of snap peas. I served it with steamed rice. Yum, yum!!

After checking the $5 Dinners blog last night, I discovered this recipe for beef stir fry, which I plan to try as soon as I can get to the store and pick up some stir fry beef (I have plenty of broccoli and snap peas left over).

Ingredients
1 cup uncooked brown rice ($.40)
.6 lb. stirfry beef ($1.85)
4 Tbsp sesame oil, divided ($.50)
1 tsp rice vinegar ($.05)
1 Tbsp soy sauce ($.10)
Few cracks of garlic pepper grinder (free) Bought on sale for $1 with $.50 coupon that doubled to $1 = FREE!
1 large broccoli head, about 1/2 lb. ($.69)
1-2 cups of fresh snap peas (free from the garden)

Directions
1. In medium saucepan, bring 2 1/2 cups of water to boil. Add 1 cup of uncooked brown rice, return water to boil and then reduce heat to low. Cover and simmer for 45-50 minutes, or until brown rice has softened.
2. Marinate stirfry beef strips in 2 Tbsp sesame oil, rice vinegar, soy sauce, and cracked garlic pepper.
3. Add 1 Tbsp sesame oil to skillet and heat until steams. Toss in broccoli and snap peas with the hot oil for about 30 seconds to a minute.

4. Add 3/4 cups of water to the broccoli and snap peas. Cover and steam for 3-4 minutes.

5. Drain water and set aside on a plate.

6. Add marinated beef and onion to same skillet.

7. Stirfry on high heat for 4-5 minutes or until beef has cooked through and onions become translucent.

8. Toss steamed broccoli and snap peas with the cooked beef and onions. Stirfry on high heat for 2-3 minutes, tossing sauces and ingredients together.

9. Serve Beef, Snap Pea and Broccoli Stirfry over Brown Rice.

Cost $3.59