If you haven’t noticed a theme with the meals I post here, this is it: simple. While my wife loves to cook and could spend hours in the kitchen on one meal, she doesn’t want to do that every day. And as for me? Well, scrambled eggs tests my patience. So we try to find and cook recipes that are simple and not very time-consuming. For us, that means a lot of crockpot meals (very little work, cheap meat, big flavor…what’s not to love?), doctoring up frozen veggies, or meals like this one that require one pan.
This stew meat is from the guys over at Bos Creek. They’re an awesome company that is making sure athletes and health nuts have access to quality grass-fed beef. They’re currently a membership-only organization (so they can ensure fantastic beef and customer satisfaction), so check out their facebook page to learn more about them and see how to join.
Back to the meat. It’s awesome. I love stew meat because I’m lazy. It always comes pre-cut. I use it in stir fry recipes like this, on shish-ka-bobs, in soups and stews, and to top salads. I firmly believe that grass-fed beef doesn’t need a lot of flavoring, so I made a quick marinade of lime juice, sriracha, olive oil, peanut butter and garlic and let it work for about 30 minutes. I know the peanut butter sounds crazy, but it actually goes really well with beef. The flavors are reminiscent of Pad Thai. In the meantime, I chopped up a red onion and a green pepper and sauteed those in a large pan. I added the beef, wiping off the excess marinade, and let those sear on both sides before stirring everything up and letting the beef cook through and the flavors blend. I ate mine over rice for some extra carbs, and found this to be fast, tasty and very filling. Try it when you have the chance, and be sure to add in whatever veggies you want. Red peppers, snow peas and broccoli would be excellent choices.
Thai-style Beef Stir Fry
|Prep time||45 minutes|
|Cook time||10 minutes|
|Total time||55 minutes|
- 1lb beef stew meat
- 1 lime
- 1/2 tablespoon sriracha
- 1 tablespoon peanut butter
- olive oil
- 4 cloves garlic
- 1 red onion
- 1 green pepper
|Finely chop the garlic and add it to a large glass bowl. Add the juice of the lime, the sriracha, and the peanut butter. Mix together with a whisk. Slowly pour olive oil in (about a tablespoon) and whisk quickly to make the marinade. Add the stew meat and let marinate in the fridge for 30 minutes to an hour.|
|Slice your onion and pepper into medium strips. Heat a large saute pan over medium-high heat and add a tablespoon or so of olive oil. Once the oil is heated, add the onions and saute for a minute or two, then add the peppers. Cook for 4-5 minutes, or until they start to become tender.|
|Push the veggies to the side of the pan to allow room for the beef in the center. Using tongs, grab each chunk of beef, wipe off the excess marinade on the bowl, and place in the center of the pan. Don't overcrowd the pan, so only cook 3-4 pieces at a time. Flip the beef after 30 seconds and allow it to sear for 30 seconds on the other side. Move the beef to the outside of the pan and repeat with the remaining beef.|
|Once all the beef has been seared, mix the beef and veggies, turn the heat to medium-low, and cook for 3-4 minutes to allow the beef to cook through. Serve over rice.|