Lots of snowy and chilly days recently mean that we are leaving the house less than usual. This includes some of our typical weekend nights when we usually go to a restaurant or run out for take out.
Since some of these nights are unexpected, I don’t always have something defrosted to cook. Instant pot is pretty good if you need to cook meat that is frozen but it takes a while.
It is good to always keep some meat or fish that defrosts quickly. Tilapia, thin chicken strips or cutlets, or thinly sliced beef or beef that is good for stir fry are all good options.
I most recently made a delicious beef stir-fry by using some frozen beef I had left over and every veggie I found in the fridge. Often people say that using rice that was cooked the day before is the best for these dishes but I tend to use the 90 second rice bags and it works well!
You can make this recipe with chicken or even tilapia and use whatever veggies you have or keep it vegetarian.
Beef Stir-Fry
Ingredients
1 package of Ben’s brown rice
Thinly sliced beef (half a package, about 8 oz)
3 orange and 2 mini yellow papers, chopped
1/2 yellow onion, chopped
1/2 cup baby carrots, sliced
1/3 cup carrots and peas (frozen mix)
Garlic powder, parsley, as needed
1 tablespoon sesame oil
Low-sodium soy sauce, as needed
2 eggs
Instructions
1. Put the frozen beef in a bowl full of water to defrost while you chop all the veggies and place the frozen carrots and peas in a cup
2. Heat up the sesame oil in a non-stick skillet or whatever your preferred stir-fry cooking vessel is.
3. Add beef, peppers, baby carrots, and onions. Season with garlic powder, parsley, and soy sauce.
4. Cook until beef is brown, onions are translucent, and peppers and carrots are soft.
5. Add 3 tablespoons of water to frozen veggies, cook in microwave for 30 seconds, and add them to the stir-fry after 3-5 minutes of cooking. Add more soy sauce.
6. Meanwhile, cook rice in the microwave. Add it to the beef and veggie mixture when the beef is cooked all the way through and the veggies are soft, about 7 minutes.
7. Once the rice is added, season with garlic powder and parsley again as well as soy sauce. Make a hole in the middle of the rice mixture and crack one egg in it.
8. Scramble the egg into the mixture and repeat with the second egg.
9. Taste the stir-fry. Add soy sauce, parsley, and garlic powder to your taste. Cook for another 1-2 minutes.
10. Serve immediately! I always like to have a small salad to go with my meal.
I love stir fry because it’s so versatile. You can make it with chicken, fish, beef, pork, or just veggies. If you have left over rice from take-out or from a meal you made, you can use that instead of making new rice (white or brown).
You can look in your fridge and use any vegetables you have. Corn, green onion, mushrooms, zucchini are just some other ideas.
This whole meal from start to finish took about 20-25 minutes!
Tell me your favorite quick dishes or if you want me to come up with any recipes for an easy and quick meal!