Ingredients:

- 1 pound protein of choice (chicken, beef, tofu, shrimp)

- 1 bell pepper, sliced

- 1 onion, sliced

- 1 cup broccoli florets

- 2 cloves garlic, minced

- 2 tablespoons soy sauce

- 1 tablespoon cornstarch

- 1 tablespoon olive oil

- Salt and pepper to taste

- Optional: 1 teaspoon dried spices (such as ginger, cumin or red pepper flakes)

Direction:

1. Start by preparing your protein of choice. If using chicken or beef, slice it into thin strips. If using tofu, cut it into cubes. If using shrimp, make sure they are deveined and peeled.

 

2. In a small bowl, mix together soy sauce, minced garlic, and optional dried spices. Set aside.

 

3. In a separate small bowl, mix together cornstarch with 1/4 cup of water until well combined. Set aside.

 

4. Heat a large skillet or wok over high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the protein and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

 

5. In the same skillet, add the sliced bell pepper, onion, and broccoli florets. Cook for 3-4 minutes, stirring frequently, until the vegetables are slightly softened.

 

6. Return the cooked protein to the skillet with the vegetables. Pour the soy sauce mixture over the top and stir to combine everything together.

 

7. Add the cornstarch mixture to the skillet and stir well. This will thicken the sauce and coat the ingredients.

 

8. Continue to cook for an additional 2-3 minutes, until the sauce has thickened and the vegetables are fully cooked.

 

9. Taste and season with salt and pepper as needed.

 

10. Serve the stir-fry hot over a bed of rice or noodles, if desired. Enjoy!