Hello all! Happy Sunday! Good news- I survived my race-but that story is for my other post-this post is reserved for the featured Sunday Dinner Recipe! Yay! This week’s recipe is easy, versatile, and of course-delicious! This week’s recipe is Stir Fry Deliciousness-and yes, that is its real name. Get over it. Now I know that stir fry has been around forever, so I’m not trying to claim that I have created stir fry-that would be ridiculous. But I have made it yummier, thanks to a secret, non-traditional stir fry ingredient…don’t worry…I’ll tell you what it is a little later.
This recipe, is super easy, very quick, and only uses two pans (which is always a plus because dishes are lame). I made the stir fry this week with beef, but it is just as good with chicken, tofu, or just veggies-like I said, very versatile. So without further ado, this week’s featured Sunday Dinner Recipe!
Stir Fry Deliciousness
Active time: 30 mins
- 3 tbsp EVOO (divided)
- 1 lb thin flank steak
- 1 green pepper, 1 orange pepper
- 1 large yellow onion
- 1 tbsp minced garlic
- 1/4 c stir fry sauce (I use House of Tsang) can use more if necessary
- 2 packs Uncle Ben’s 90 second rice (I get plain white and Ollie does Jasmine)
- 1 bunch scallions
- 1 can artichoke bottoms (yes-this is the secret ingredient!)
- salt and pepper
- Drain artichoke bottoms and cut each bottom into 8 pieces.
- Thinly slice beef into 1 inch strips
- Chop peppers, onion, and scallions into long skinny strips
- In a small pan heat 1 tbsp of EVOO
- In a separate, larger pan, heat 2 tbsp EVOO
- In smaller pan saute artichoke bottoms until very crispy-feel free to sample a few as they’re cooking-they are delicious!
- In larger pan saute beef on high heat until cooked through
- Season with salt and pepper
- Once beef has fully cooked add garlic, onions, peppers, and scallions to the pan
- As the veggies are cooking microwave each packet of rice for 90 seconds
- Once artichoke bottoms are crispy add them to the pan with the beef and other vegetables
- Add 1/4 c stir fry sauce to pan, and stir to coat vegetables
- Once the vegetables are soft, but not caramelized, remove them from the heat and spoon over rice
- If you have a couple of fortune cookies on hand (and I just happened to!) serve them alongside the stir fry deliciousness!
Do you have any stir fry secrets? What did you think of the artichoke bottoms? I LOVE them in this recipe (and in MANY other recipes) even though they are not traditionally found in Asian cuisine. Thanks for reading, xo Whitney