This is one of my go to recipes for those busy weeknights! After hours of traffic, who wants to spend more hours in front of a stove cooking?
Throughout history, many Asian meals were prepared in woks because it was fast and efficient on fuel. Nowadays, we can still benefit from these quick and efficient meals.
If you are familiar with my recipes, you know I love to make meals that are versatile. So with this meal, you can change out the rice to noodles, quinoa or even eat it alone. The stir fry veggies can be pretty much anything that is in season or your favourite veggies and the beef can be subbed out with tofu, chicken, fish or you can leave it out completely.
- 2 tablespoons vegetable oil
- 3 cloves garlic peeled and diced finely
- 1/2 inch piece of ginger peeled and diced finely
- 1/2 lb flank steak, sliced thinly (this will keep it tender and cook faster)
- one head of broccoli chopped
- 1 medium size carrots chopped
- 1 red bell pepper (seeds removed) chopped
- 1/2 cup light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon fish sauce
- pinch of pepper
- pinch of chili flakes
– In a wok or medium sized pan on medium heat add vegetable oil, garlic and ginger. Stir for 30 seconds, keep an eye on it as it can burn quickly
– Add thinly sliced flank steak and cook until 90% cooked through (until you don’t see much red in the beef anymore)
– Add broccoli, carrot, and bell pepper in with the beef and stir fry for 1 minute
– Add soy sauce, sesame oil, fish sauce, pepper and chili flakes and mix together. Cook cover for 3 minutes. (covering it will help steam the broccoli faster)
– Serve on top of rice, noodles or just dig in!