Organic Beef Stir Fry

This is a healthy recipe that is really easy to make.

You can essentially make as much or as little as you like, and the left overs are quick and easy because it's all one dish. 

Stir Fry is a versatile meal, in that, you can really add in the ingredients as you wish, such as more of one vegetable or different vegetables, etc. This is just the most common method that I use and it's pretty tasty.

The amount of time it will take depends on your rice selection and how long it takes to cook, and could vary between about 30-55 minutes. 

Ingredients:

1 lb.  Beef - All Natural (no hormones) or Grass Fed

2 Organic Zucchinis 

1 Organic Yellow Squash

Shredded or Diced Organic Carrots - as many as you choose

1 Cage Free Organic Egg

2 Cups Organic Short Grain Brown Rice

I also still use Lea & Perrins Worcestershire Sauce - which is gluten free and preservative free, but you will have to make your own call on what sauce you want to use. (I have switched a lot of my former kitchen staples to healthier, organic, non gmo alternatives.)

Directions:

I cook this in a 16" Electric Skillet. You could also use a wok or your favorite large pan. 

1. Boil rice according to directions in a separate pot - mine takes 50 minutes, so I start it first and then work on the other while it's cooking.
2. Brown meat until fully cooked. I use some of the Worcestershire Sauce and add a little Mrs. Dash Lemon Pepper (again former staple that I still use, you can use whatever seasoning you like.)
3. While meat is browning, dice the vegetables to a size of your liking.
4. Once meat is done, drain, return to heat and then add the egg. I just crack it and put it straight into the pan and stir it up into the meat as the egg cooks. 
5. Add in the vegetables to the meat and egg. I usually add a little more of the Worcestershire and stir it all up. I like to have the vegetables cook until they have softened, but are still a little firm. 
6. Add in the rice and stir everything until well blended. 

Voila! 

The amount this serves will vary depending on size and quantity of vegetables, etc. used, but should feed 5-6 people sufficiently.