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Sweet Beef and Veggie Stir Fry

My dad pointed out to me that I haven’t been making much “real food” on the blog lately.  I’d like to blame it on the fact that I don’t have a lot of sunlight available when I get home from work, so it’s quicker just to throw together an, um, alcoholic beverage.  And I also like to save the weekends for baking.

This is my dad.  He is very wise, and gives me the best life advice.  The dad kind, ya know?  He thinks in that weird mysterious way that men do, but he is fantastic at articulating his ideas and I always leave our conversations feeling like I understand a whole lotta new things.

So, anyway, if you miss real food, and need an idea for dinner tomorrow, today’s blog post is for you.  Use up all those leftovers from the fridge and have dinner on the table in half an hour.  Not to mention a happy husband and only a couple dishes to wash.  And an open bottle of wine.

I forgot how much I love real food.

If you need some life advice, I suggest you find my dad on Facebook.

Sweet Beef and Veggie Stir Fry (adapted from Lia Huber on the Nourish Network)

  • 2 T soy sauce
  • 1 T honey
  • 1 T miso paste
  • 1/3 C white wine + 1 T sugar (or mirin if you happen to have it)
  • 1 T canola oil
  • 8 oz thinly sliced steak (ours was leftover grilled steak, but you could use raw steak as well)
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • whatever vegetables you have to use up: I used 1/2 head of cauliflower, 2 handfuls of chopped kale, and 1/2 bag of sugar snap peas
  • salt and pepper to taste

Combine the first four ingredients in a small bowl.

Next, brown the onion and garlic in a wok or large pot over medium heat in the canola oil.  Yum!  If you are using raw steak (or chicken, or whatever), add it after the onion and garlic are ready and sear it for a few minutes.

Add the veggies and a 1/4 C of water.  I covered the pan for five minutes to let the vegetables steam.

Top with the steak (if yours was already cooked, like mine) and pour in the sauce.

Let the sauce simmer for 5-10 minutes or until thickened to your liking.

Season with salt and pepper to taste and serve over rice or noodles.

My mom gave me a bag of leftover basmati rice and I decided to use that up.  I have to say, I think Fritz was happy to eat white rice again–but it probably won’t happen again for a while.

Don’t get used to it, man.  I just love the chewiness of brown rice so much more than white rice.  Not to mention all the fiber and stuff.

This recipe made four big servings–dinner and lunch the next day!  Love second-day leftovers.

By the way, have you ever seen the movie Ratatouille?  Henry is like the rat in that movie–he’s the real mastermind behind everything.  He’s a chef and he’s a critic, and he knows how to run a kitchen.

Sitting up there like he owns the place.


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