It's really hard to believe that this time next year I will be the mother to a college student. Mariah just started campus tours for her top college picks, which really made it start to feel real. For years we've been teasing her about her eating habits, wondering how she plans on fitting in with her fellow classmates because she doesn't like Chinese food. How can you not like Chinese food? It's delicious, it's fast, and it's cheap. It's a college staple! In a last ditch effort to grow her love of the cuisine, last week I made her this Beef & Veggie Stir Fry recipe that I found on Golden Blossom Honey.
Since it has a lot of her favorites- broccoli, cauliflower, and beef, I had a feeling she'd be sold. Well, not exactly. If we would have left the sauce off, it would have been a winner. But, we're finding her issue is with soy sauce. Oh well, at least she tried it, and in the end there was more for me and Jason. We loved everything about this dish and figure once we ship her off to college, this recipe will be going right into our regular dinner menu rotation.
Ingredients1/2 cup low-sodium beef broth
1 Tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Golden Blossom Honey Mustard
2 teaspoons peanut oil
8 ounces top round beef, cut into strips
1/2 cup onion, chopped
1 clove garlic, finely chopped
1 head broccoli, cut into bite-size pieces
1 small head cauliflower, cut into bite-size pieces
1 red bell pepper, cut into strips
1/4 cup unsalted peanuts, coarsely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
CLICK HERE FOR FULL RECIPE
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What were some of your favorite eats when you were at college?