by Megan Winfrey

Stir-fry is one of my favorite go-to weeknight dinners. You can stir-fry practically any vegetable, which makes it a super versatile yet simple dish to prepare. My trick to keeping this recipe simple is always having a bottle of store bought stir-fry sauce on hand. There are tons of varieties, and I love to get a different one every time! This is the kind of recipe you'll want to get creative with and try lots of substitutions. Have fun!

Crispy Beef & Vegetable Stir-Fry

• 1 package of vermicelli noodles
• 1 package of beef strips
• 1 bottle stir-fry sauce
• 5 carrots, peeled and chopped
• 1 bell pepper, sliced
• 3 garlic cloves, chopped
• 1 cup green garlic, chopped
• 1 tbs. fresh ginger, grated
• 3 tbs. rice vinegar
• 2 cups dried seasoned chick peas, ground (bulk section)

OR

• 2 cups panko
• 1 egg, whisked
• 1 cup vegetable oil
• toasted sesame oil (optional)

Heat oil in a cast iron skillet to medium high. Coat the beef strips in the egg, and then the ground chick peas or panko bread crumbs. Immediately drop them into the hot skillet and brown on all sides until crispy. Remove onto a towel lined plate and save for later.

Wipe the skillet or get out a fresh one for the vegetables. Add more oil to the pan and sauté the carrots and bell pepper over medium-high heat for about 8 minutes, until tender, but still with a bite. Add the green garlic, ginger, and chopped garlic and cook for another 2 minutes. Stir in the vinegar, then the stir-fry sauce and turn the heat to low.

Prepare the pasta according to he instructions. For the kind I used, I submerged them in luke warm water for about 2 minutes, then added them right to the pan with the sauce and vegetables.

Return the heat to medium and stir everything together with tongs until heated through. Top with the crispy beef, drizzle everything with a bit of toasted sesame oil if you have it, and serve. This feeds a crowd and makes great leftovers!