This stir-fry recipe is about as easy as it gets. The beef soaks in an irresistible marinade of Southeast Asian spices, then it’s grilled to yield maximum flavor and tender texture. Serve with steamed veggies and brown rice for a nourishing yet filling meal.
Ingredients: 1 c. fish sauce 1 c. brown sugar 3 cloves fresh garlic 1 shallot 1 small Thai chili 2 tbsp. chopped lemongrass
2 tbsp. chopped ginger 1 tsp. fresh cracked black pepper 1/2 c. canola oil 1 lb. flank steak, cut into 1-in. strips 1/2 c. yellow onions, sliced thin 1/2 c. julienne carrots 1 c. broccoli florets 2 tbsp. water
Directions: Puree all ingredients except for beef together quickly in a blender or food processor so that the marinade comes together but not so much that a puree is attained. Marinate the beef with 1/2 c. marinade and reserve the remaining marinade for future use (will hold in the refrigerator for about a month). Marinate for a minimum of 15 minutes and as long as 1 hour. The longer the marinade the better the flavor and the more tender the beef will be. Cook beef in a film of hot canola oil preferably in a wok on high heat. Sear meat, without moving around too much until a nice dark brown crust is formed. Add in onions, carrots, and broccoli and stir-fry together for a minute. Add water and 2 tbsp. garlic and soy marinade and cook down together until well glazed. Serve with 2 c. cooked brown or jasmine rice.