Quick & Easy, Yet Fancier
That's how I feel about this recipe. If you've been reading kitchenJulie for a while now, you probably know I love quick recipes and I want them to not only look pretty, but also not be boring. Less is more, often with cooking, too, but I like it when my kitchen time turns into a small celebration each time I cook. Wouldn't you agree? Today I'm sharing a stir-fry recipe I made last week: me and my man finished the whole pan in one go, boy was it good. And if you look at the ingredients (picture below), you'll notice that most of them can usually be found in your kitchen, too. Or most supermarkets, I'm sure there's one right around the corner from your place.
A great thing about a stir-fry is that you can prep ahead, for example chop the veggies, so that it would require minimal effort at the time of cooking.
TIPS ON PREPPING FOR A STIR-FRY:
Chop/slice any veggies or herbs if needed. Place in air-tight containers and put them in the fridge to keep the produce as fresh as possible.
Toast/chop nuts and/or seeds if using. You can either do it in the oven or in a dry pan (arrange nuts in a single layer to assure they're toasting evenly).
Prepare the sauce. Mix all ingredients together and pour it in an airtight container until needed.
Slice the protein into thin strips or cut into smaller pieces if needed and place in the fridge in an airtight container. If using beef, take it out of the fridge 2 hours prior cooking or simply leave it out in the morning. The closer to room temperature it is, the quicker and more evenly it will cook.
As my moto says: "where healthy meets guilty", it's all about balance in life. But I don't like compromises that much when it comes to quality so I always search for best produce and ingredients I can find when I cook, especially when it comes to fresh meat. This time I'm collaborating with "Ilzenbergas" Manor, one of the shops at this specialty food supply square in Vilnius I've been visiting since a few years back. Check it out if you're ever visit! They also have poultry, free range eggs, root veggies, wholegrain flour, fresh sour cream or cottage cheese, etc., which can make every foodie’s visit worth while.
Serves 2 | Time: 30 minutes
- 400 g of quality lean beef, cut into very thin strips
- 150 g of fresh green beans
- a large handful of fresh spinach
- 4 large garlic cloves
- a large handful of cashew nuts
- 2 tbsp of sesame seeds (white, black or mixed)
- 1 fresh chilli
- a handful of fresh coriander leaves
- juice of 1 large orange
- 6-8 tbsp of soy sauce
- 3 tbsp of honey
- 2 teasp of tapioca flour (or substitute with corn flour)
- toasted sesame seed (or other) oil for frying
Prep The Ingredients
Toast cashews on a dry pan until browned, remove and set aside. Chop the fresh coriander, thinly slice chilli pepper. Blanch green beans: place them in a pot of boiling water for 2 minutes. Remove, wash under cold water to prevent from cooking further and set aside. Mix honey with orange juice, soy sauce and tapioca flour until evenly incorporated.
Heat some oil in a large frying pan and add half of the beef. Fry on high heat until just crisped up, but not completely cooked through. Remove and repeat with the remaining beef. Heat a bit of oil in the same frying pan and add the crushed garlic. Fry for a minute then add the beans and cook them until browned, adding spinach at the very end (it wilts very quickly). Remove and set aside. Pour in the sauce and add the beef slices. Fry for a few minutes until just cooked. DO NOT OVERCOOK the beef as the protein hardens and dries out the longer you cook it. Immediately mix in the bean mixture and cashew nuts. Serve with fresh chillies, coriander and sesame seeds.