Easy, Delicious and done in less than an hour…of course that depends on which type of brown rice you use!
Like so many other families preparing, planning, and leaving for the Christmas holiday we are using up as many items in our refrigerator as possible. For some families this might cause unnecessary stress I’m here to help you plan a quick meal sure to please everyone in your home.
Knowing that Ryan and I are leaving in a few days I pulled out of the other half of the frozen sirloin steak I had labeled and marked when I made my homemade Stromboli recipe and uploaded in on the blog.
When I bought the steak, I had the butcher slice it into long strips which make the cooking and thawing time much easier when preparing dinner. I brought it home knowing I was going to use half that day for the steak Stromboli’s and re-wrap the second half in freezer paper labeling it for days like today when I need to use it for a quick and easy meal.
This meal really is a win-win for me because I’m freeing up space in the freezer and refrigerator. So that’s exactly what I did.
So what goes into a stir-fry…. ANYTHING!! I first started by simmer my meat on medium low adding a bit of vegetable broth to keep it juicy. Once it was just about cooked, I took it off the heat and plated it so I could use the pan to start cooking the vegetables. I sliced 2 medium onions, why two, well because the first onion was starting to look funky so I used most of that onion and added a second onion to give it the stir-fry flavor. I diced 3-4 cloves of garlic and 3 stalks of celery and sautéed them until they were almost cooked. I then finely diced fresh ginger (a staple I always have), added red pepper flakes, black pepper, orange juice, and coconut aminos to add a bit of that stir-fry flavor. I sliced my last orange bell pepper and fresh mushrooms and added them to the stir fry. Lastly, I added frozen green beans, a can of mushrooms, and a can of bean sprouts that I wanted to use up.
Finally, I added my meat back to the stir-fry and simmered for a few more minutes with the lid on.
Have a wonderful week!
- 1/2 pound of sliced sirloin steak (or whatever steak you choose)
- 1 medium to large onion
- 3 cloves of garlic
- 3 stalks of celery
- 1-1.5 cups. of green beans
- 1 red or orange pepper
- 8 oz. fresh mushrooms
- **Optional fresh or canned bean sprouts
- 1/2 cup of vegetable broth
- 1/4 orange juice
- 1 tsp red pepper flakes
- 1 teaspoon finely chopped fresh ginger
- 1/4 cup of coconut aminos or you could use soy sauce but make sure you don’t add to much soy sauce because it may be too salty.
- 1 tsp. black pepper
- 1 can of bean sprouts
- 1 can of mushrooms
- Sauté Steak until almost fully cooked and then take it off the heat and plate it until the end.
- Slice your onions and chopped celery and add them to the pan the meat was in. You can add a little bit of oil or in my case I just added vegetable broth, a few splashes of orange juice, fresh ginger, hot pepper flakes, black pepper and coconut aminos or you could add soy sauce.
- Once the onions appear to be translucent, add your sliced peppers, green beans, mushrooms, and bean sprouts and stir making sure the peppers are crispy cooked.
- Add your meat back to the mixture and simmer with the lid on.
- Finally once done serve over long-grain brown rice and serve