Tag Archives: stir fry

Asian Grilled-Meat and Veggie Stir Fry

8 Jun
Asian Grilled-Meat Stir Fry

Asian Grilled-Meat Stir Fry

After a false start to spring last month, we jumped back into “sprinter” and had a couple of weeks of below freezing temps at night, and then last week it jumped straight into summer! It’s been in the mid-80s for a week now, and will continue through the weekend. Next week will return to more seasonal temperatures for this part of the country.

So what’s that got to do with food? Well with such hot weather, we’ve been grilling a lot, and ended up with some leftover grilled meats in the fridge. So for a quick and easy meal, we thinly sliced the grilled meats, then chopped up some veggies, and for some color and texture added edamame. At the last minute I also threw in the last of some fresh spinach hanging around. Whip up a quick Asian sauce, cook some rice in a chicken or vegetable broth, and bingo! It’s dinner! What’s nice about this meal is you can use whatever cooked meats and vegetables you have around (fresh or frozen) and also clean out all those leftovers and bits of veggies in the veggie drawer.

Asian Grilled-Meat Stir Fry

Asian Grilled-Meat Stir Fry

Asian Grilled-Meat and Veggie Stir Fry

1 teaspoon sesame oil
1 tablespoon fresh ginger, peeled and diced small
1/2 to 1 pound grilled meat, sliced thin (we had pork and chicken)
1 tablespoon vegetable oil
2 to 3 cups sliced and/or chopped vegetables (we used carrots, edamame, mushrooms, green onion, and spinach)
2 teaspoons minced garlic
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon rice wine vinegar
1 cup low sodium homemade chicken or beef broth (we used chicken)
1/4 teaspoon Sriracha sauce

Heat a wok or rounded skillet to high heat. Add the sesame oil and ginger and stir for a minute. Add the sliced grilled meats and toss to heat up for a couple of minutes. Remove and tent to keep warm. Add the vegetable oil, then add in the vegetables that take the longest to cook. In our case it was the carrots and edamame. Cook until just starting to soften, then add the garlic and the rest of the quick-cooking vegetables and stir. In a bowl, whisk together the cornstarch, soy sauce, vinegar, chicken broth, and Sriracha. Pour over the vegetables, then add the meats back in. Stir and cook until the broth sauce has thickened. If too thick, you can add more broth. Continue stirring until vegetables and sauce are to your liking. Serve with rice cooked in chicken or vegetable broth and additional soy sauce if needed.

Asian Grilled-Meat Stir Fry

Asian Grilled-Meat Stir Fry

Spicy Beef, Onions, and French Fries Stir Fry (And a Free 2013 Owl Calendar!)

29 Dec
Spicy Beef Onions and French Fries Stir Fry

Spicy Beef Onions and French Fries Stir Fry

What an odd combination, say you? But it was amazingly good! I wanted to make something completely different from the leftover Christmas rib roast, and after scouring the interwebz I came across this recipe from Woman’s Day magazine. I was shocked to find I had all the ingredients on hand (or a good substitute),  including the jalapeño. The stars were aligned. The leftover portion of the roast was rare, so it made a fine candidate for a stir fry. Of course you can use any fresh beef for this too. I even had fresh cilantro in the fridge, because I found an amazing method to store cilantro for up to three weeks or so on Pinterest. Yes, it really works! Trim the cilantro to fit upright in a glass jar filled with water,  cover with a Ziploc bag, and store in the refrigerator. Refresh the water every few days, and you’ll have cilantro on hand any time you want. Oh! And at the bottom of this post, I have added a link for you to download and print a free, customizable 2013 owl calendar. Now don’t you agree the stars are aligned? 🙂

Spicy Beef, Onions, and French Fries Stir Fry

1 pound of boneless beef, sliced thin
1 tablespoon minced garlic
2 tablespoons low-sodium soy sauce
1/2 teaspoon ground cumin
2 cups frozen french fries
1 tablespoon plus 1 teaspoon olive oil
1 large yellow sweet onion, sliced
1 jalapeno, sliced thinly lengthwise
1 can low-sodium diced tomatoes (or three Roma tomatoes, chopped)
Ground black pepper, to taste
1 cup fresh cilantro, chopped
Cooked rice (optional)

Add the steak to a large Ziploc bag, then add the garlic, soy sauce and cumin. Seal the bag, and squish it all around so that the beef is evenly coated. Refrigerate for at least 30 minutes. Meanwhile, bake the fries according to the package directions. About 10 minutes before the fries are done, add 1 tablespoon of oil to a large skillet or wok to medium-high heat. Add the beef and cook until lightly browned about five minutes. Transfer the beef to a bowl with a slotted spoon. Add the teaspoon of oil to the hot skillet, then add the sliced onion and jalapeno and cook until tender, about another five minutes. Now add the tomatoes and their liquid plus black pepper to taste. Stir until heated through.  Last, add the beef back to the skillet, the chopped cilantro, and stir to combine. Even though this has potatoes in it, I served this with cooked white rice, but that is completely optional. And don’t forget the cilantro! I took my serving photos, then realized I forgot to add the cilantro. So I tossed some quickly into the wok for a final shot with it. The cilantro adds a wonderful flavor to this spicy dish. (p.s. don’t forget to download your free owl calendar at the bottom of this post!)

Spicy Beef, Onions, and French Fries with Cilantro

Spicy Beef, Onions, and French Fries with Cilantro

Click on the image  below for your free calendar!

Owl Lover 2013 Calendar

%d bloggers like this: