Beef Stir Fry
1 jar stir fry sauce (any kind you like)
3 TBS cooking oil
1 package Stir Fry meat
2-3 Carrots, peeled and sliced
1 green pepper, sliced into strips
2 med. onions cut into cubes
1 handful fresh peas in pod, rinsed
1 med zucchini peeled is optional, sliced
1 package mushrooms, wiped off with a wet paper towel, sliced

• An hour before you want to begin cooking, place your meat and 1/4 cup of the sauce into a bowl and coat the meat to marinade, refrigerate until meat mix until needed.

Place 2 TBS oil into a Large pan or Wok and heat until sizzling. Add onions and mushrooms; cook while tossing/stirring for 2 min. Add all other vegetables to the pan/wok and continue to fry for another 5 min or until carrots seem ready. I use a cover sometimes to keep in a little moisture; you have to keep a close eye on when is enough time for the cover though because it varies from time to time.
When Veggies are cooked, place them in a bowl and cover them to keep warm.
Add the last TBS of oil to your pan/wok and then add meat. Fry the meat until desired doneness, about 3 min for me. Return the veggies to the meat in the pan and add in your stir fry sauce (add small amounts at first so you don’t get a soupy mix until you know it’s the right amount)
Continue to fry for 1-2 min to combine flavors.

Serve over steamed white rice
Enjoy!