This time of year the oven turns off and I’m forced to restrict myself to quick stove top cooking so I don’t overheat.
Oftentimes this means a lot of stir-fry meals and those that are centered around what vegetables and grains I have in the house and what type of meat I happen to grab at the farmer’s market.
I’ve tried to meal plan, I really have, but I like the freedom to just create something out of what I have. This obviously carries some risks but for the most part, there is always something that can be thrown together when you have a well-stocked pantry and fresh vegetables. While the techniques are repetitive there is always something unique about the dish and that makes for a perfect centerpiece for conversation and a pleasant meal.
Approximate measurements of sauce ingredients:
- ¼ c. soy sauce
- 1-2 T Worcester sauce
- 1 T molasses
- 1 T olive oil
- 1 t lime juice
- Pinch red pepper flakes
- ½ T organic cornstarch
- 1 T olive oil
- 2 cloves garlic, minced
- 1 lb grass-fed stir fry beef (strips)
- 4 cups mixed seasonal vegetables (*Note: lately I’ve been making this stir fry on Wednesdays when we get our CSA and I have tons of options to choose from. A mixture of potatoes, greens, radishes and asparagus is particularly seasonal and filling.
- ½ c. water (or mixture of water and white wine).
Place beef in a bowl and pour about half the sauce over top. Mix, cover, and refrigerate for 20-30 minutes. Meanwhile, prep your vegetables and whisk cornstarch into remaining sauce.
In a large sauté pan with a lid, heat 1T olive oil over medium and sauté garlic. Add beef in batches, cooking quickly and flipping, careful not to crowd or overcook. Place beef on a plate, and add vegetables and ¼ c liquid, scraping up brown bits. Cover, reduce heat to low and cook until vegetables are cooked through (adding more water if necessary). Add beef back and top with reserved sauce, mixing to combine. Serve hot.