This meal is probably one of the quickest I’ve ever come up with. Including prep time, it takes about 20 minutes – from pulling things out of the fridge, to sitting down to eat. It has tons of flavor, is infinitely adaptable, and doesn’t require any odd ingredients – perfect for a rushed weeknight!
Ginger and Garlic Stir-Fried Beef
about 3/4 lb beef of choice, sliced thinly*
one batch of marinade (recipe below)
one medium yellow onion, large dice
one bell pepper (any color), large dice
5-6 green onions, cut into 2″ pieces
1 1/2 cups brown rice (I use the 90-second microwave pouches)
1/4 cup salted peanuts, chopped
kosher salt and pepper
For the marinade:
1/3 cup canola oil, plus more for the pan
1/3 cup soy sauce
2″ knob of ginger, peeled and grated
4 cloves of garlic, smashed
juice and zest of one orange
1/4 tsp red pepper flakes
1/4 tsp kosher salt
1/4 tsp black pepper
1/4 cup brown sugar
*I actually used a 12-ounce ribeye steak for this recipe, and sliced it into thin strips. You can use whatever you prefer – pre-sliced stir-fry beef from the meat counter, a flank steak sliced against the grain, etc. A big steak was the perfect size for making a two-person meal!
1.) Start by mixing the marinade ingredients in a large ziploc bag. Add the thinly sliced beef; at this point, you can leave the beef to marinate for several hours (up to 4), or just let it sit in the marinade for a bit, while you prep the other ingredients.
2.) Chop your onion and pepper into a large dice – pieces that are about 1″ square. Cut your green onions into 2″ pieces, and set all the vegetables aside.
3.) Heat a large skillet over medium-high heat, and add just a couple teaspoons of canola oil to it. Once it’s nice and hot, add the beef to it, making sure to let all the excess marinade drip off first (but don’t discard the marinade!). (Side note: you might find that the liquid from the marinade is a little much, and the beef is doing more boiling than searing. If that’s the case, just turn the heat off the pan for a second, pour the marinade off into a separate bowl, and then return the pan to the heat.) Cook the beef for just a couple minutes, until the strips have some nice caramelization, and then remove them to a plate and set aside.
4.) Add about a tablespoon of the reserved marinade to your hot pan, and then add the onion and bell pepper. Add the rest of the marinade to a small sauce pan, and bring it to a boil. Allow the marinade to boil for a good 5 minutes or so; meanwhile, cook the vegetables in the skillet, tossing them occasionally, until they’re softened and have nice, brown edges.
5.) When the vegetables have some good color on them, add the beef and green onions into the pan, and pour the boiled down marinade over everything. Allow everything to cook for a few more minutes over medium-high heat, so the rest of the marinade cooks down and glazes everything nicely.
6.) While the stir-fry finishes up, microwave your brown rice, and chop your peanuts. Once everything is ready, divide the rice between two bowls; pile on some stir-fry, and top with chopped peanuts!
This stir-fry was definitely a winner. It’s SO quick and easy, and has tons of flavor. It’s pretty darn healthy, too – you’ve got some whole grains, a big pile of vegetables, and lean protein. And did you know that peanuts contain more antioxidants than green tea? I mean, I heard it on a Food Network commercial, so it must be true, right? Right. So, you can feel nice and healthful and smug as you sprinkle the chopped peanuts on top of your dish – it’s for your HEALTH, man!