Easy Stir Fry with Beef

I don’t make a lot of beef meals as the hubby and I try to keep our red meat eating to a minimum. But now and I then I do enjoy it. One of my favorite meals is tomato beef which I found in an Asian cookbook of all things. Last night I was just in the mood for it and since I am the cook in the household we had beef. I made an easy stir fry and it all came together in less than half an hour. The recipe is adapted from a cookbook I have had for quite a long time, (affiliate link) Complete Meals in Minutes from Cooking Light. I have used it many times over the years and I have never been disappointed with a recipe from the book.

Table of Contents

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Serves 2

8 oz thinly sliced flank steak
2 tsp canola oil
2 TBS brown sugar
3 TBS soy sauce
2 TBS rice wine vinegar
1 tsp garlic powder
1 tsp minced ginger or 1 TBS pickled ginger juice
1 tsp baking soda
1/2 cup water
2 cups cooked jasmine rice
sesame seeds for garnish if desired

In a large bowl mix together the brown sugar, soy sauce, rice wine vinegar, garlic powder and ginger/ginger juice.

Add the thinly sliced beef and stir to coat. Let marinate for 15 minutes.
Heat a large pan/wok over medium high heat and add canola oil
Sprinkle the baking soda over the beef mixture and stir

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Add the beef to the pan/wok and stir fry until just about cooked. Remove to a bowl
Lower the heat to medium, pour in the water and scrape up and browned bits. After the liquid has reduced by about half return the beef to the pan/wok to finish cooking and to coat the beef.
Serve over the rice

How Was the Easy Stir Fry with Beef?

This was really tasty. I was truly surprised with how tasty it was. It was also super easy to make and even more importantly to clean up after. It’s nice to have delicious and easy recipes in one’s repertoire. I suspect this would also be tasty with chicken but I haven’t tried it yet. Something to look forward to in the future. The flavors are just so good.

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I served this with a simple spinach salad; some volunteer spinach had popped up in the garden so the hubby picked it and we have been enjoying it. It was easy to just mix the fresh spinach with a can of drained Mandarin oranges. Then I toasted a couple of tablespoons of roasted almonds and roughly chopped them. The vinaigrette was very simple – just rice vinegar and olive oil with salt to taste. The spinach and oranges were mixed with the dressing and then topped with the nuts. It was delicious.