We tried a new recipe this week – it was a spur of the moment thing and not something I’d originally planned on my menu, but I was craving it, and rather than go out to eat, I decided to make it at home instead.
I had some steaks marinating in some teriyaki sauce, so I decided to make some stir fry. I started with this basic recipe and modified based on the veggies I had in the refrigerator.
I made a batch of 1/2 Jasmine / 1/2 brown rice to serve with it. The family loved it. The kids ate around the veggies (of course) but they ate some without even realizing it (hee hee)
This is one I’ll be keeping in the arsenal for future quick weeknight dinners.
Beef Stir Fry
1/4 Napa cabbage, sliced in ribbons
1 bell pepper, julienned
1 small onion, sliced thin
1 Tbsp minced garlic
1 Tbsp fresh ginger, finely minced (I used a microplane zester)
1 large broccoli head, cut into small pieces
1/4 cup Asian Toasted Sesame dressing (Kraft)
2 Tbsp soy sauce
1-2 Tbsp sesame oil + some vegetable oil (for the skillet)
1 pound steak sliced thin (flank steak or the like)
Chinese five spice powder
- Preheat skillet, add oils.
- Add steak, sprinkling with Chinese five spice powder & house seasoning.
- Sauté steak until cooked (about 5 min)
- Add ginger, garlic & vegetables, cooking until just crisp-tender.
- Add dressing & soy sauce.
- Cover & cook for about 10 minutes.
- Serve with cooked rice.
If I had had them, I would’ve added some water chestnuts, green onions, and bamboo shoots.
Try it! Let me know what you think!