Low Carb Garden Veggie And Ginger Beef Stir Fry

1 tsp soy sauce
1/4 tsp garlic powder
1/2 tsp ground ginger
1/3 cup water
1/4 cup frying oil
8 oz lean beef, sliced thin
1 cup carrot, cut into thin strips
1 bell pepper, sliced into thin strips
1 small onion, sliced into thin strips
2 cups broccoli, small florettes
8 oz fresh mushrooms, sliced
Cooked brown or wild rice, optional

In a small bowl, put the soy sauce, garlic powder, ground ginger, and water, and mix together; set aside.
Heat 1/2 the oil in wok or large frying pan, when hot add beef and stir, cooking quickly; remove beef.
Put remaining oil in wok and add the carrots, cook for 1 minute, stirring, then add the remaining vegetables and cook, stirring often, until vegetables soften slightly.
Pour in the soy sauce mixture you made earlier, stir, reduce heat, and cook for another minute until hot and bubbly.
Remove from heat, add beef back into the mixture, and stir.
Serve over cooked brown rice or wild rice if desired.
Serves 4.
You can omit the rice if you want a lower carb count. Serve instead over a bed of mixed lettuce, spinach, or finely shredded cabbage, or just serve alone.