It's that time of the year when we are all trying to incorporate more veggies into our diet. I'm pretty good about eating salad, but like most people who live in Canada in the winter, its hard to get enough vegetables.
Problem solved - stir-fry! You can use fresh OR frozen veggies, and one meal easily has two servings of vegetables, if not more. Plus, its delicious. And the husband loves it.
I always debate about what cut of beef to use for a stir-fry. I didn't have to think about it today, as I had four perfect-looking striploin steaks in the freezer. Its going to be WAY too cold to barbeque them for a while, so this is a good option. Plus - they have just enough fat to keep the beef from getting tough as it cooks.
Be careful not use steak that is too lean - it needs fat to keep it flavourful and juicy. If you are worried, marinate it longer - even overnight - to let the juices and flavour set.
1/2 cup soy sauce
2 tsp sesame oil
2 tsp sugar
2 cloves garlic, minced
1 tbsp minced ginger
juice from 1 orange (or 2 tbsp)
1/2 tsp red pepper flakes
1/4 cup veg oil
6 cups veggies (I used zucchini, carrot, broccoli, and pepper)
1/3 cup cashews
1 medium onion, chopped
rice or noodle of your choice, cooked
1. Whisk marinade ingredients together.
2. Slice steak thinly. Spread in baking dish and pour marinade over-top. Refrigerate for 4 hours.
3. Heat oil in wok. Add onion, garlic and beef, including marinade sauce. Stirfry until beef is browned, but do NOT overcook.
4. Remove beef and keep warm.
5. Add vegetables to pan (if needed, at a bit more liquid - see below) and stir-fry for about 5 minutes, until cooked but still crisp.
6. Add beef back to vegetables and stir in cashews. Cook for about 2 minutes to ensure it is hot.
7. Serve over hot noodle of your choice.
Note - If you need more liquid for extra sauce, mix together and add to veggies:
1 tbsp soy sauce
1/2 cup water
1 tbsp corn starch
dash of orange juice