There are days when spending all day in the kitchen makes me swoon. Chopping, stirring, making every single thing from scratch. Those days are awesome. Today is NOT one of those days. Today I wanted simple. I wanted easy. I wanted quick. I wanted delicious. And I wanted it all 5 minutes ago.
I scrounged around my fridge in search of ingredients. I had some beef tenderloin pieces I had saved for stir-fry. I am a perfectionist so when I cut my tenderloin up at home (yes you read that right, I break down my own tenderloin. More on that another day!) I want all the pieces I cut for steak and roast to be perfect. So I trim the edges and use the leftover bits for stir-fry or stew. I’m telling you the taste is just out of this world when you use it for a stir-fry. Now if you don’t have tenderloin handy or refuse to pay enormous amounts of money for a cut of beef, never fear. You can use a more budget friendly cut and it will still be super awesome. If the cut you have is a bit more tough you should marinate it for a while. Marinade works miracles to keep your budget in check. That’s always a good thing if you ask me.
While scrounging I also happened on some bean sprouts I had picked up at the grocery store. My lack of veggies right now reminded me how much I miss hitting the Farmers Markets since being sick. Diverticulitis flare ups and Farmers Markets don’t get along. So hopefully now that I’m feeling better I can hit some veggie stands before they close up for the year. Cross your fingers Farm Fresh Fridays still has a few more good weeks left in it. For this week’s Farm Fresh Fridays I’m changing things up and offering you a great way to use your bean sprouts. This dish reminds me of something we get when we order in from our local chinese food restaurant. If memory serves (and let’s be honest, my memory isn’t all that great these days!) they call it a chow mein, although I’m sure it’s the Canadian version of chow mein. It’s essentially just beef with bean sprouts. It is one of my favourite things to eat, next to steak kew and chicken soo guy. Naturally my brain put the steak and bean sprouts together so I could try to replicate the dish from the restaurant. I have to say it turned out perfectly. Now if I can just figure out how to make steak kew and chicken soo guy I may never order out again. Till that time please turn your attention to the simplest dish I think I’ve ever made in my entire life.
- 1/2 to 1 pound of beef cut into thin pieces
- 1 pound of bean sprouts washed
- 3 to 4 tablespoons of stir-fry sauce soy, tamari or teriyaki all work
- Salt and Pepper to taste
- Optional: 1 tablespoon corn starch to thicken juices if desired
Cut up your beef. Set aside.
Rinse your bean sprouts well. Set aside.
Take out a large saute pan or wok. Spray with non stick spray. Turn on medium-high heat and drizzle some olive oil in pan. Once the oil heats up slightly you want to toss in your beef. Now turn heat down to medium. Cook until the beef is browned. Depending on the size you've cut it, the amount you've used and how hot you have your stove, this should only take about 4 to 5 minutes.
Add 1/2 the stir-fry sauce and stir to coat.
Now toss in your bean sprouts and let them cook until tender and almost limp. This will take another 3 to 4 minutes. I like mine to become almost noodle like in texture. No crisp left in them. But if you like crisp you just cook for less time.
Now add the other half of your stir-fry sauce and stir until everything comes together.
Salt and pepper to taste.
Optional step: If you want a thicker broth or juice to it take your cornstarch and pop it in a mason jar with a little bit of water. Place the lid on and give it a good shake. Now take your stir-fry (once it's almost done) and slide it all over to one side of the pan with a spatula. Slightly tip your pan in the opposite direction and all the juice will run down. Pour the corn starch mixture in there and let it boil up while you stir. Then mix it into the stir-fry and let it simmer for a few minutes. Voila, thicker broth.
You can vary the amount of beef depending on your diet. I used a full pound so it was equal parts beef to sprout. If you are watching your protein or trying to keep calories down feel free to only use 1/2 pound. It's still wonderful with more sprouts and less beef. Cooking is all about personal taste and preference so adjust any recipe to your own needs and taste.
I mean who could resist this. It’s delicious and only a few ingredients. Plus you can be in and out of your kitchen in under 30 minutes with this one. 20 minutes if you’re like me and pre-cut all your stir-fry meat before freezing. Honestly a little thinking ahead can go a long way when you’re busy, or tired, or distracted by things like cute boys on Supernatural.
So pull out your woks people. Get your stir-fry on. You’ll thank me later.
Speaking of thank you’s there is a giveaway in the Asylum’s future. So be on the lookout for that.
Also feel free to stop by and laugh at our family if you have some free time. The “vacation of doom” post is up. Lots of great photos to take a gander at.
Toodles and smoochies! xx