I’ve been meaning to go on a healthy kick as of late and my latest trip to the grocery mart started out with the best intentions. I remembered to pick carrots and zucchini for the latest installment of Sophia’s soups and had every intention to pick up fish for our Thursday dinner. The fish counter was uninspired and uninspiring. I pushed ahead to the meat counter being incredibly tired of chicken and fairly lazy to wrestle a roast or complicated stew. When all was said and done, I walked out with some steak tips which were destined for my 20 minute stir fry. Why healthy? Well, we omitted rice and stuck to lots of green and orange veggies.
There is something incredibly inviting about a plate full of greens and ginger, scallion and garlic.
The beef is sliced in one inch chunks approximately (350 grams) and marinated for 15 minutes in 2 tbsp. of soy sauce.
I sear the beef in a hit skillet with peanut oil until almost done. Empty the skillet for these beauties:
After pouring a little water and covering to steam, I uncover and saute the garlic and ginger (incredibly generous portions of each) in a little sesame oil.
Everything is reunited in a pan and a sauce of 2tbsp. of soy sauce, 3 tbsp of hoisin sauce and 1 tbsp of sesame oil, 1 tbsp of potato starch and 2 tbsp of water is poured over. One quick toss, a sprinkling of scallions and shaved carrots and ta-da; Dinner is ready to be served.
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