I would have titled this “kitchen sink stir-fry” but I suppose that’s not the most pleasant name so, here you have it. It’s chocked full of whatever you have on hand. Any meat will work for this and any vegetables forgotten about in the crisper drawer. This recipe is the home-cook’s dream, especially if you’re somewhat unfamiliar with the laundry list of items required to maintain a fully stocked Asian pantry. Whereas cuisines like Mexican, Italian and Mediterranean often overlap in many flavors, Asian dishes can tend to be quite obscure. It’s is a no fuss recipe, perfect for a weeknight when you have little patience or energy for an involved meal but still want those savory, zesty flavors typical of Asian-style sauces.
It was a particularly cozy evening at the Torak’s, Gilly excited to show us her new fall wreath. We debated for a while whether the preserved magnolia leaves it was made of would withstand the rainy evening. She kept it inside for tonight for safe keeping.
We excitedly talked of the month ahead, which is fondly known around our circle as Soups and Spooks. The tradition began our first year of Monday night dinner when we felt October deserved a special dedication in honor of broths, soups and stews. The weather is usually quite lovely around this time of year and what better way to accompany it than with a celebration of soups all month long?
We each claim a week of the month, choosing our own soup and festive spooky film to pair with it. We get a little fancy, usually with seasonal appetizers or desserts and a fair share of holiday decor. We love the cozy, spooky and darkness that this season brings and take full advantage of any opportunity to celebrate. This year, there are five Tuesdays in October, and the final Tuesday just so happens to be Halloween. We have a special potluck in store for that, but stay tuned for Soups and Spooks the first week of October! We’ve got a mouth-watering line up of soups planned for this year.
The stir-fry is quick and simple, utilizing a mixed bag of veggies but tossing the sauce packet in favor of a delectable homemade sauce by Gilly. They decided to be crafty and use what they had on hand, this time it was some ground beef in the freezer. The meal was loaded with crisp veggies and hearty ground beef in the tangy, sweet and savory sauce made from scratch to bring the flavor over the top. All served over a nice hot, steamy bowl of white rice.
We retired into the evening with a fresh, warm loaf of Gilly’s sourdough bread that we nibbled on with butter, jelly and honey and a few sprigs of grapes for dessert. Fruit for dessert is seriously underrated. Bread, too.
Stir Fry
1 lb ground beef
salt and pepper to taste
2 tbsp olive oil divided
2 cups broccoli florets
1/2 yellow bell pepper cut into 1 inch pieces
1/2 red bell pepper cut into 1 inch pieces
1/2 cup baby carrots, sliced
2 tsp minced ginger
2 garlic cloves, minced
1 cup of cooked rice
Sauce ingredients
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Instructions
Mix sauce ingredients in a medium sized bowl.
Cook ground beef over medium high heat until cooked through.
Set meat aside and drain grease. Add vegetables and cook, stirring occasionally, just until crisp-tender. Add ginger and garlic and cook for an additional minute.
Add meat back to skillet and add in the sauce.
Bring to a boil, stirring occasionally, and let boil for one minute.
Serve with rice and/or chow mein if desired.
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