Have you seen those convenient packages of thinly sliced beef, chicken or pork they sell at the market?
When I’m in a mad dinner rush, they’re a God send! I can whip up a healthy stir fry in minutes with the addition of whatever vegetables I have on hand, and a simple sauce.
In fact, over the years I’ve accumulated quite a collection of stir fry recipes. This chicken and tofu served with a spicy peanut sauce is at the top of the list.
On this particular day, the beef at the meat counter looked inviting, so I grabbed one of the few remaining packages.
My veggie bin is always packed thanks to a small vegetable garden and our local CSA (community supported agriculture), so I added a bag of asparagus, mushrooms, and thinly sliced onions to my pan – an excellent match for those tender strips of steak.
When my veggies are crisp-tender, and the meat cooked just so, I make a spicy sauce using a spoonful of chili-garlic sauce to give my stir fry kick.
Have you tried black rice yet?
According to The Nutrition Diva, “Black rice (which is actually more purple than black) retains the outer bran layer that has been removed from white rice. As a result, both brown and black rice are higher in fiber and some nutrients, and are also heartier and chewier. Although both black and brown rice qualify as whole grains, black rice probably wins the nutrition derby.”
You can find this colorful rice at almost any grocery store these days, and I love the dramatic presentation, don’t you?
That’s it for today folks! If you like the recipes you find here at Mother Rimmy’s, you can sign up for my weekly newsletter below. I have a ton of fun compiling my go-to recipes, along with finds from fellow healthy food bloggers.
Have a terrific weekend!
Serves 4 Servings
Shake It Up! This sauce works equally well with chicken, pork, and tofu. Broccoli and sliced carrots make a colorful addition to the plate too.
- 2 tablespoon grapeseed oil
- 1 tablespoon sesame oil
- 1 pound thinly sliced beef
- 2 cups asparagus , thin spears cut into 3" lengths
- ½ medium white onion, sliced
- 4 ounces mushrooms, sliced
- 1 teaspoon garlic, minced
- 2 teaspoons low sodium soy sauce
- 4 tablespoons oyster sauce
- 1 ½ teaspoons garlic chili sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups brown rice, cooked
- Preheat a wok over medium high and add oils.
- Add beef and stir fry for 2 - 3 minutes.
- Add onion and garlic, then fry for another 2 minutes.
- Add asparagus, mushrooms, soy sauce, oyster sauce, and garlic chili sauce.
- Stir fry for another 3 - 4 minutes until vegetables are crisp tender.
- Remove vegetables and beef to a bowl and cover with foil.
- Combine cornstarch and water, then add it to the wok with the liquid from the stir fry. Bring to a boil and cook to thicken for 2 - 3 minutes.
- Add vegetables and beef back to the pan to warm through.
- Serve with rice.
Food energy: 421kcal Saturated fatty acids: 4.32g Monounsaturated fatty acids: 5.98g Polyunsaturated fatty acids: 6.91g Total fat: 17.21g Calories from fat: 154 Cholesterol: 74mg Carbohydrate, by difference: 31.98g Total dietary fiber: 3.79g Protein: 30.33g Total lipid (fat): 19.29g Water: 275.88g Ash: 4.05g Total sugars: 2.46g Calcium: 68mg Iron: 4.08mg Magnesium: 83mg Phosphorus: 376mg Potassium: 724mg Sodium: 648mg
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