I absolutely love making stir-fry at home.
Not only is it usually a quick dish to make, but it’s also pretty healthy. Given all the vegetables you can throw in and whatever variety of protein you’re feeling on a given day, it really comes to be a filling meal that you won’t feel guilty about eating. Chicken is usually my go-to protein for a stir-fry, but I decided I’d indulge a little and make a beef & vegetable stir-fry for dinner late last week.
Prepping all of the vegetables is the most labor intensive part of this dish. Once you’ve got all the vegetables chopped/ diced/ sliced and ready to go, it’s essentially a one-pot (err one-wok?) meal!
I have a wok for when I am making stir-fry, they’re really great because the bottom gets intensely hot, which is great for searing the beef and vegetables, and the sides are slanted rather than vertical like most pots, which offers more cooking surface. If you don’t currently, or don’t plan to, make stir-fry often, I wouldn’t get a wok just for the sake of it; however, if you do like making stir-fry and don’t have one already, I would say it is definitely worth buying.
When it comes to the ginger in the dish, I encourage you to try fresh ginger and grate it yourself. The skin on ginger can be easily removed by scraping a spoon along the outside, and whatever’s left of the ginger root that you don’t use can be stored in the freezer until you’re ready for its next use. It will stay good in the freezer for a long, long time, but I’d use it within 6-months if you can help it. When you are ready to use it again, it won’t need to thaw or anything — so it’s a really convenient thing to store and use and a cheaper alternative to buying already grated ginger at the grocery store.
Lastly, I like to throw in a stir-fry sauce at the end for some extra flavor. I change it up between teriyaki, classic stir-fry and spicy sauces, so you can really use whatever you’d like. I don’t make the sauce (an element of keeping this a quick and easy dish to make), but rather just buy it from the International food aisle at the grocery store. There are a lot of great options, so use one of your favorites (if you’re new to this whole stir-fry thing, just try a classic-stiry fry sauce).
Another great thing about making stir-fry at home is that it makes a really great leftover for the next day or later in the week. It’s easy to reheat (I actually had my leftovers cold and it was still yummy in my tummy) and all the veggies, beef and sauce just marry more intensely for great flavor.
So, next time you’re wondering what to make for a quick and healthy dinner, I hope you will try my beef & vegetable stir-fry!