Tag Archives: beef stir fry

A Quick Week Night Meal – Stir-Fried Beef with Onions and Ginger

As I have written about before, I make a lot of stir fry dinners. They are a great way to do an easy weeknight meal in a flash and you can use just about any ingredients you happen to have on hand to make a good combination for a meal. All you need after that is some rice and you can have your dinner on the table in under 30 minutes if you time everything right. You can even make things easier for yourself if you want and keep a bag of frozen sir fry vegetables around just for such an occasion. For this recipe, which I got from Mark Bittman, I used a company of some fresh with some frozen even though his original recipe doesn’t really call for any vegetables at all. it is a quick beef stir fry with onions and ginger that you can make yourself and will taste better than any takeout that you can get that will cost you even more. I did alter his original recipe by marinating the beef for a bit first. I was using a London broil and wanted to break it down some and impart some flavor, so that is what I did. You can always just use the beef on its own if you prefer and ignore my marinating instructions.

Stir-Fried Beef with Onions and Ginger

3 cloves garlic, minced

2 teaspoons lemon juice

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1/2 cup red wine

1 tablespoon soy sauce

1 teaspoon honey

Salt and freshly ground black pepper

2 to 2 1/2 pounds top round London broil or flank steak

Salt and freshly ground black pepper

2 tablespoons vegetable oil
2 large or 3 medium onions, thinly sliced
2 cups fresh or frozen vegetables, cut to bite size

1 teaspoon minced garlic
1 tablespoon plus 1 teaspoon minced or grated fresh ginger
1/2 cup beef or chicken stock or water
1 tablespoon hoisin sauce or soy sauce

To marinade the beef, mix together all of the ingredients except for the meat. Place the meat in a shallow dish and cover it with the marinade. Cover the meat with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking.

Slice the beef as thinly as you can, across the grain. It’s easier if you freeze it for 15 to 30 minutes first. Cut the slices into bite-sized pieces. Sprinkle with salt and pepper and set aside.
Heat a large skillet over high heat until it smokes, 3 to 4 minutes. Add 1 tablespoon of oil and the onions. Stir immediately, then stir every 30 seconds or so until the onions soften and begin to char slightly, 4 to 5 minutes. Sprinkle the onions with salt and pepper, then remove them; keep the heat high.

Add 1/2 tablespoon of oil to the pan and then add the vegetables. Cook, stirring occasionally until the vegetables are heated through and crisp-tender, about 2 to 3 minutes. Remove the vegetables from the pan and set them aside.
Add the remaining oil to the pan, then the garlic and 1 tablespoon of the ginger; stir and immediately add the beef. Stir immediately, then stir every 20 seconds or so until it loses its color, just a minute or two longer; stir in the onions and the vegetables. Add the stock, hoisin, and remaining teaspoon of ginger; let some of the liquid bubble away and serve immediately, over rice.

The nice thing about this recipe is that you can make it all very quickly and it tastes fantastic. if you don’t want to use beef, you can just as easily use pork, chicken or shrimp or even just make all vegetables if that is what you prefer. You will still get great flavor from the sauce to help things along. I make about one stir fry a week because it is so easy and very often just use whatever leftover protein I have along with some leftover vegetables and put together a sauce of whatever I feel like having that night.

That’s all I have for today. Check back next time for some more recipes. If you are in the middle of this blizzard like we are, stay warm and safe. Until next time, enjoy the rest of your day and enjoy your meal!


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Posted by on February 13, 2014 in Beef, Cooking, Dinner, One Pot Meals


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Ethiopian Stir Fry

I try to make a stir-fry recipe at least once a week now. It is always an easy dinner to make and comes in handy when we may not have a lot of time to put a meal together. I had seen this recipe posted on the website run by Marcus Samuelsson, who many view of probably seen on the Food Network or may have even read his book “Yes, Chef.” As soon as I saw the recipe I was intrigued about how it would turn out in new I wanted to give it a try. It is a recipe for Ethiopian-style beef stir-fry.

Ethiopian-Style Beef Stir Fry

1/4 cup vegetable oil
1 cup thinly sliced red onion
1 1/2 pounds hangar steak or beef tenderloin, cut into half-inch cubes
1 teaspoon salt, or to taste
1 tablespoon chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
3 garlic cloves, cut into quarters
3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
2 jalapeño chili peppers, seeds and ribs removed, thinly sliced
1/2 cup dry red wine
2 red onions, sliced
1/2 cup peanuts, coarsely chopped
1 1/2 pounds baby spinach

Mix all of the dry spices in a bowl and add the meat. Toss well to combine and set aside. Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges, approximately 2 to 3 minutes. Add the meat, sprinkle with salt, and stir-fry until the meat is browned on all sides, about 3 minutes on each side. Carefully add the tomatoes, jalapeños, peanuts and wine. Allow to simmer for one minute, then season with salt if necessary. Stir in the spinach and cook until the spinach is just heated through and starting to wilt, about 2 minutes. Season with salt to taste and serve.

The combination of the cardamom, ginger and chili powder on the meat added some great flavor. You could certainly eliminate the jalapeños if you didn’t want them added to the recipe, but I think they add a nice little hint of heat to the dish and go very well with the tomatoes. Also, you could eliminate the peanuts if you have any type of allergies to deal with. I think they added a nice crunch to the meal and added them in. I served this with white rice as I do with many of the stir-fries I make, but you could certainly use brown rice instead. Chef Samuelsson actually recommends serving it either just with some crusty bread or with a side of couscous, which I think would also be quite nice. The whole meal itself literally takes minutes to prepare so it’s great for a weeknight meal.

That’s all there is for today. I hope everyone enjoys their holiday weekend and gets to do some grilling. It’s supposed to rain here in New York for most of the weekend so I don’t know how much grilling will get to do. We’ll have to see what happens. I still have to plan out next week’s menu is so I don’t really have a good idea to yet of what I’m going to try, but check back and see what comes up and what I decide to post. Until then, enjoy the rest of your day and enjoy your meal!



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Orange You Glad I Did Two Posts Today?

Okay, that was a bad pun, but I was trying to think of something funny to start out about the dinner I made last night. I wanted to make something simple and use what I already had in the house, and I came across this recipe from Bon Appetit for Orange Broccoli, Beef and Mushrooms. It was quite a simple stir fry with a nice refreshing flavor. The orange taste didn’t overpower anything (as a matter of fact, Sean didn’t even know it was in the recipe) and gave the stir fry a different twist to it.

Orange Broccoli, Beef, and Mushrooms

1/2 cup fresh orange juice

5 teaspoons soy sauce

1 teaspoon grated, peeled ginger plus 2 1/2-inch pieces peeled ginger, julienned

4 tablespoons vegetable or olive oil, divided

1 bunch of broccoli, cut into small florets

1 teaspoon salt, plus more for seasoning

1/4 teaspoon sugar

1/2 pound flank steak

Freshly ground black pepper

1 large shallot, chopped

2 garlic cloves, minced

3 ounces shiitake or other mushrooms, stems removed, caps quartered

Steamed white or brown rice

Stir the orange juice, soy sauce and 1 teaspoon of the grated ginger in a small bowl. Set aside.

Heat 2 tablespoons of the oil in a large skillet over high heat. Place a large plate or platter on the work surface near the skillet. Stir the julienned ginger into the oil; add the broccoli and cook, tossing to coat, for 1 minute. Stir in 1 teaspoon of salt and the sugar; add 1/4 cup of water and cover. Steam, lifting the cover and stirring once, until the broccoli is bright green and crisp-tender, about 2-3 minutes. Transfer the broccoli mixture to the plate and set aside.

Wipe out the skillet, then heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the flank steak with salt and pepper. Cook for 1 1/2 minutes; turn and cook for 1 1/2 minutes longer. Transfer the steak to a cutting board and let it rest for 3 minutes. Slice the steak against the grain into 1/4 inch slices.

Wipe out the skillet, then heat the remaining 1 tablespoon of oil in the skillet. Add the shallot and garlic and cook, stirring often, for 1 minute. Add the mushrooms and a pinch of salt; cook stirring occasionally, for 1-2 minutes. Add the reserved broccoli and the orange juice mixture; increase the heat to high and cook, stirring occasionally, until the pan is almost dry, about 1 minute. Add the flank steak slices and remove the skillet from the heat. Season with additional soy sauce, if desired, and serve with steamed rice.

I used the leftover rice we had from Sunday’s duck dinner, but you can easily make a fresh pot of rice to go with the dinner. I think you’ll really enjoy the flavor of this one and it takes almost no time at all to cook, which is perfect for a weeknight meal.

Tomorrow night, I am thinking chicken. i have some boneless chicken thighs and haven’t decided what to do with them yet, but I will come up with something (and hopefully it will be delicious!). Until tomorrow, enjoy your evening and enjoy your meal!

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Posted by on April 25, 2012 in Beef, Cooking, Dinner


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