A weeknight recipe made with organic beef and loaded with colorful vegetables.
Since we switched to eating organic, grass-fed, and humanely raised meats, I'm on the lookout for opportunities to incorporate meat without always serving it as the centerpiece. One technique we use at least once each week is to stir-fry, rounding out flavorful pieces of protein with a healthy dose of fresh vegetables and fluffy rice.
While it started for me as a way to stretch our meat dollar further, I think the reason stir-frying has held steady in our cooking rotation is it's a practical way to eat healthy during the week. The meat and vegetables cook in a flash and take just a minute to soak up a quick but flavor-packed blender sauce. You can save even more time by doubling the sauce and prepping extra vegetables so another night's dinner is ready to go.
Organic beef and veggie stir-fry
The method of stir-frying is exactly what it sounds like: Keep the ingredients moving (that is, stir) as they fry in the hot oil. Make sure you have all your ingredients prepped and ready to go before you begin, as the cook time is short and requires constant movement.
- 1/4 cup soy sauce
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1-inch piece fresh ginger, peeled and grated
- 1 garlic clove, peeled and grated
- 1 pound organic flat iron steak, cut against the grain into 1- to 2-inch long strips
- 3 bell peppers, seeded and cut into strips
- 2 cups snap peas
- 1-1/2 cups sliced mushrooms
- 1 cup fresh basil, or a combination of fresh basil and cilantro, roughly chopped
- Canola oil, or other neutral high-heat oil
- Cooked white or brown rice, for serving
- In a food processor or blender, combine the soy sauce, tahini, maple syrup, sesame oil, ginger and garlic. Process until smooth and set aside.
- Coat the bottom of a wok or large cast iron skillet with oil over high heat. Once the oil is hot, add the beef and stir-fry until it deeply browns, about 3 minutes. Use tongs or a slotted spoon to move the beef to a plate.
- Add all bell peppers, mushrooms and snap peas to the wok or skillet and stir-fry until tender-crisp and vibrant in color, about 3 minutes. Return the meat to the pan and stir to combine. Turn off the heat and stir in the sauce, giving it a minute or two to cook and absorb.
- Stir in the fresh herbs and serve warm over rice.
More weeknight stir-fry recipes
Easy orange chicken noodle stir-fry
Meatless Monday: Carrot and kale stir-fry
Organic chicken sausage and pepper stir-fry