Since I discovered the stir-fry cooking method, it’s been a great go-to on a weeknight when I have no time. This particular recipe doesn’t fail to deliver in that respect. It’s one that I got from one of my favorite cookbooks – How to Cook Everything, The Basics by Mark Bittman. And in true Bittman fashion, he offers several suggestions on how to vary the recipe so you don’t get bored. I use his suggestions and then some.
The primary differences between this and the original recipes are:
- I used less meat
- I added black pepper to season the meat
- And I skipped the peanut topping at the end. I always forget to chop the peanuts and skipping them doesn’t take away from the flavor of the meal
P.S. This is one of the recipes I made ahead for baby-prep when I had my daughter Sofia. It was so easy to put together when it was time to cook and eat and helped me have fresh meals on the table for my family within the first week of delivering my baby girl.
Serves 5 – 6
- 1 lb skirt steak, cut into bite-sized pieces*
- A generous handful of fresh basil, chopped
- 4 cloves of garlic, minced**
- 4 tsp of olive oil, divided
- 1 tsp black pepper
- 2 packs of frozen broccoli, about 9 cups (I use the Whole Foods 365 Brand)***
- 2 – 4 tbsp of soy sauce to your taste
*The skirt steak isn’t the leanest cut of meat that you can get from a cow, but it’s really tender and delicious so I’m okay with using it since I’m not using a lot of meat. You can choose a leaner cut like the round steak if you prefer.
**I use a garlic press to crush the garlic. It saves a lot more time than mincing the garlic manually with a knife.
***You don’t have to use frozen broccoli or broccoli at all (see the section on how I keep this stir-fry fresh for more on switching up the veggies). I use frozen broccoli because it’s much cheaper than buying the same amount of broccoli fresh.
- Combine the meat with the basil, garlic, 2 tsp of the olive oil, and the black pepper
- If you have some extra time put in the fridge to let it marinate for 30 minutes or more
- Steam frozen broccoli in a large pan (I use a wok)
- When veggies are crisp-tender, transfer them to a bowl
- Heat the remaining olive oil in the same pan
- Add the meat and stir-fry till it’s browned all over and almost fully cooked
- Return your steamed veggies to the pan and stir-fry till the meat is fully cooked
- Finally, add your soy sauce. Start with 2 tbsp and add more as needed
- Serve your stir-fry over brown rice
How I keep this stir-fry fresh
I make this stir-fry every week, so it’s important to me to change things up occasionally so we don’t get bored. Here are some ways that I do this:
- I use a different meat. I’ve made this recipe with ground pork, with chicken breast or thighs, and with different cuts of steak
- I use a different herb: I’ve substituted rosemary for basil with stellar results
- I use a different vegetable: Broccoli works really well for us in this recipe. It tastes great and as a bonus, Riley polishes it off. So we keep it to broccoli for the most part. But I’ve also done asparagus and green beans in this recipe with great success