Lemon Ginger Stir Fry (Recipe)

Who doesn't love a meal that comes together super fast, is packed with nutrition, and tastes like you spent a lot of time prepping and planning?

These marinated and pre-sliced beef stir fry strips make whipping up a tantalizing and nutritious meal a breeze.

Ready to cook right out of the package, a mouthwatering and healthy dinner is just moments away.

As an added bonus, the simple, yet alluring, marinade creates its own delicious stir fry sauce.

Tender and lean, you'll love how quickly this grass-fed beef cook up into an inviting and wholesome meal.

I’m not joking when I say these stir fry strips cook up fast.

In a medium-hot skillet, cook for only 30-45 seconds per side. Really, that’s it.

And you’ll want to follow this one important tip - cook the meat first and set it aside in a bowl while you cook the vegetables.

Because if you cook the meat and vegetables together, you’ll dry out your meat while waiting for the vegetable to become tender.

And that would be sad.

Then, when the vegetables are crisp-tender, add the meat back into the pan.

At which point you’ll discover one of my favorite things about this delicious, convenient new product...

...it creates its own sauce.

While the meat rests in the bowl, it releases tasty juices infused with the marinade ingredients and creates its own stir fry sauce right in the bowl.

Yum!

Make sure to add this sauce back in to the vegetables, too, and give it a quick stir.

You can add in some soy sauce, as in the recipe below, if you want to increase the amount of sauce for serving over rice or rice noodles.

Ta-da. That’s it!

A speedy meal, packed with nutrition, and tantalizingly aromatic to boot.

When I made it the first time, Farmhand Vera stormed into the kitchen and hollered, “What’s that delicious smell?!”

Ahhh, those are words to make a momma happy :)

Lemon Ginger Stir Fry Recipe

Ingredients

1 lb One Straw Marinated Beef Lemon Ginger Stir Fry Strips

1 medium onion

1 large carrot

1-2 C broccoli

2 T avocado oil

1 T sesame oil

1 T rice wine vinegar

2 T Tamari soy sauce - optional

1 T sesame seeds - optional

Directions

Assemble all the ingredients in advance as this recipe moves quickly. Have a bowl ready in which to set aside the seared beef strips.

Cook rice or rice noodles in advance, if using.

Thinly slice the onion and carrot. Break the broccoli into bite sized pieces.

Preheat a heavy-bottom skillet over medium high heat and then add avocado oil, swirling to coat pan.

Add about half of the marinated beef strips to the hot pan. Spread out in a single layer. Use tongs.

Brown for 30 seconds, turn strips over with tongs, and brown an additional 30 seconds.

Remove the seared strips to a bowl. 

The first batch may blacken a bit due to the molasses in the marinade. That's OK. You'll deglaze the pan later in the process.

Add more avocado oil if needed.

Continuing browning the rest of the strips and then add to the bowl with the first batch.

To the hot pan, add the sesame oil then the vegetables. Sprinkle with the vinegar and soy sauce.

Stir around for about 1 minute.

Add a lid and cook for an additional 1 minute.

Remove the lid and stir around to scrape up any browned bits.

Continue cooking until the vegetables are crisp-tender. 1-2 more minutes as needed.

Add the meat back to the pan, along with any juices in the bowl.

Add the sesame seeds and stir to coat.

Excellent on its own or served on rice or rice noodles.

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