Two years ago I was forced upon taking a Chinese cooking class. Learning the art of “woking” ;), making egg drop soup, and learning about all those little extra ingredients that are REALLY in chinese food. None the less, I don’t remember much. One thing I do remember: fresh vegetables are important. As is putting cold oil in a cold pan; then heating it up. Sounds simple I guess.
The other night my mom called me and said I would need to make dinner, she said there was defrosted beef and a TON of surplus veggies from the garden….. Nothing was pre-prepped (aka, soaked or sprouted and ready to roll for dinner) Not good. So the first thing that came to mind was…stir fry. Oh but wait, I need steak for that…or do I? Nah, I don’t.
It’s probably been done, but I thought it was a cool idea, so I set out to make ground beef stir-fry and it worked!!! 🙂 So I have a very simple recipe to share.
Ground Beef Stir-Fry
- 1 lb of local ground beef
- olive oil
- pepper, garlic
- any surplus of veggies you have! (I used squash, snap peas, cabbage, onions, bell peppers, and carrots)
- soy sauce, naturally fermented of course
- Put cold oil in cold wok. (enough to coat the bottom of the pan, a generous amount…it’s called stir-FRY for a reason 😉 )Turn on heat and get it hot, NOT SMOKING! Do it slowly.
- Add onions, peppers, and beef. Mash up and brown the beef.
- Next add your garlic (I used two cloves), pepper, and all the veggies. Now star stirring it!!! And then I usually throw all of the real rules of making a good stir fry (quick and fast sorta thing) and I just steam it and put the lid on, but that’s just me. 😉
I served..UNSOAKED rice on the
side bottom of the stir fry. Normally we soak our rice, but we failed to plan ahead. Tisk tisk. Happens to the best of us 😉 And serve it with some soy sauce if you like that sorta thing!
have a GREATTT rest of this week. Already Wednesday!! 😀