Lemony Beef Stir-Fry
Stir-fry meals are quick, easy and they cook in a flash if the slicing and dicing is done ahead of time. That leaves the chef free to enjoy Happy Hour with the gang. I prefer the carrots in my stir-free to be tender, so I use canned or parboiled carrots rather than raw. You could also use matchstick carrots or none at all in skillet meal.
Serve it over rice made from scratch or from a ready-to-serve packet, or just open a can or bag of crisp Chinese noodles and mound them on the plate. Lemon zest adds a new dimension to this Asian classic.
1 pound strip steak
2 tablespoons vegetable oil
1 tablespoon minced garlic
3 large ribs of bok choy, cut in bite size
Medium onion, cut in crescents
1 can of baby carrots, drained
Small red or green sweet pepper, seeded and diced
15-ounce can of white beans, such as Great Northern
1 tablespoon fresh lemon zest
Soy sauce to taste
Trim the steak and slice it paper thin. (It’s easier to slice if partially frozen.) Stir-fry in the hot oil with the garlic, gradually stirring in boy choy, pepper, carrots and onion. Keep stir-frying over high heat until meat is no longer pink and vegetables are crisp-tender. Drain and rinse beans and fold in with the lemon zest and soy sauce. Heat through and serve over rice or noodles. Serves 4.
See more of Janet Groene’s RV-ready recipes at https://campandrvcook.blogspot.com