Weeknight Stir Fry
Stir Fry
If you ask any of my children what their favorite meal at home is, the answer is always stir fry. I started working on an easy stir fry recipe a few years back after my kids tried it at a restaurant and were constantly requesting it at home. Over time, I feel like I have made this so easy and customizable based on what you have in the fridge and who’s eating it. I like to make the kids servings first, then make a batch for my husband and I as we prefer a little more spice! I still use only one pan, just toss the second round in as soon as you finish the first. This one pan dish is a staple in our home that everyone really loves and never tires of.
Serves: 4 people
Tip: Use any vegetables that you or your kids like. Ingredients listed are just what we typically use, but I really think you can use just about anything in this dish. Other suggestions: chopped carrots, zucchini, squash
Ingredients:
1.5 lbs of flank steak
3 cups of jasmine rice
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 green bell pepper chopped
2 cups of steamed broccoli florets
1/2 small jalapeno diced (optional)
1/4 cup of chopped white onion
3 green onions chopped
2 cloves of minced garlic
1/2 tsp of red pepper (optional)
4 tbsp soy sauce
1 tbsp siracha sauce
1 tbsp teriyaki
Directions:
Chop all of your veggies and set aside. Place your steak on a cutting board and cover with a sheet of parchment paper. Using a meat mallet, tenderize your steak until it is about 1/2 inch thick. Then, slice your steak against the grain into 1/4 inch slices. Place these slices into a bowl and season generously with salt and pepper.
Go ahead and prepare your rice according to package instructions and set aside until ready to serve.
Heat your olive oil over medium-high heat in a large skillet. Begin adding your slices of steak to the pan and cook until done on both sides (about 2-3 minutes each side)
Next, reduce the heat to low and add minced garlic and white onion to pan with the steak. Cook 2-3 minutes until onion becomes soft. Add red pepper next if you want some spice. Follow with your remaining vegetables and add soy sauce, siracha and teriyaki. Cook 4-5 minutes on low stirring frequently until sauce thickens and all veggies are coated.
Serve over a bowl of rice and top with green onions.
Hint: I usually make this in 2 rounds and just evenly split the ingredients, adding the jalapeno, red pepper and siracha only to the second round so the kids’ servings aren’t spicy. If doing two rounds, split your soy sauce measurement evenly between the 2.
xx,
R
