I have been working on trying to be more creative this week. I am trying to use only what is in the freezer, pantry and fridge and I like some of the variety we are getting, it is all new!
This meal came from a sale on red peppers at Kroger last week, and some stir fry beef I found in the managers markdown area for only $1! It worked out well, because yesterday for my Baking Day I wanted to cook some rice, and I just incorporated that into my baking day and it did double duty for dinner.
A few changes you could make to this meal are:
- Meat: use chicken instead of beef
- Veggie ideas: spinach, broccoli, carrots, water chestnuts, bamboo shoots
- Sauce: any type of oriental sauce will do like Terryaki, Soy Sauce or leftover Beef & Broccoli Packets from those Birds Eye Stir Fry’s!
- Rice: This would be great over spaghetti or rice noodles, or even soba, whatever you have!
- 1 pound thin sliced beef stir fry (sliced into strips)
- 1 clove garlic, minced
- Red, orange, yellow and green bell pepper, sliced (about 1 cup total)
- 1 onion, sliced
- 1 16 ounce container sliced mushrooms
- Brown rice, cooked
- Ponzu sauce (this is in Oriental section, near soy sauce, similar but with a citrus taste, wonderful!)
- Marinate beef in ponzu sauce in storage bag. I did mine in the afternoon after I thawed it.
- Heat oil and saute garlic, onions, peppers, and mushrooms until softened.
- Once softened add about 3 tablespoons of Ponzu sauce, or more if you like.
- Don’t let this cook too long, the sugar in the sauce will thicken up and stick to bottom. Remove into separate plate.
- In same pan, cook beef about 2-3 minutes until cooked through, add more sauce if needed.
- Add both meat and veggies back to pan to heat.
- Serve over brown rice and ponzu sauce on the side.
You might also like: