Yes, I was the genius who decided to paint our kitchen red. It was October when we moved in, so I hadn’t yet experienced what it would be like cooking in a red kitchen during the summer.
Now I know. When it’s scorching hot outside, it’s even hotter in our red kitchen. And that’s when I don’t have my two ovens going.
Which is why I prefer to spend the least amount of time in the kitchen when preparing our meals. And that means quick food, dishes that can be completed in under ten minutes, after which I can run to the blissful temperature of our airconditioned home office.
This beef and vegetable stir fry- especially if made with pre-cut vegetables- is exactly that. Quick, hearty, and delicious.
Flash in the Pan Beef & Vegetable Stir Fry
500g beef, thinly sliced (I like skirt steak, but any good steak with nice marbling will do)
1 tablespoon fresh ginger, thinly sliced
3 cloves garlic, peeled & thinly sliced
1 cup red bell pepper, thinly sliced
4 spring onions, thinly sliced
2 cups veg of your choice, in 2″ slices (I like snow peas, asparagus or string beans… but whatever floats your boat)
vegetable oil (I ♥ Sunflower, but Canola or Palm is just fine)
Heat a wok or large skillet over high heat until almost smoking. Add one tablespoon vegetable oil, and the sliced beef. Stir fry by – um- stirring and frying for about a minute and a half, two minutes tops. You do not want to overcook the beef! Remove from pan, and set aside.
Add another tablespoon of vegetable oil to the hot wok (or skillet), and add the garlic and ginger. Stir fry quickly, less than a minute, then add all the rest of the vegetables. Stir fry around 2-3 minutes. Remove from heat, combine with cooked beef… aaaand you’re done.
Serve with plain steamed rice, or- and this is how we’ve been rolling lately- some boiled, fluffy Quinoa.