Fresh Vegetable and Leftover Beef Stir-Fry

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Beef and Vegetable Stir-Fry

One of the best ways to enliven leftover meat or chicken is to add it to a colorful and tasty stir-fry. For this vegetable and beef stir-fry I used leftover London broil with fresh vegetables for an easy one dish dinner.

Tips for a Successful Stir-Fry

Prep all the ingredients before you start the stir-fry to ensure that nothing gets overcooked and the vegetables retain a crisp bite and lively color.

Add ingredients that take longer to cook first – for example broccoli and carrots before cabbage and bok-choy.

Add previously cooked beef, poultry, or fish at the end – just enough to warm up. If you are starting with fresh proteins, cook them first until almost done, then remove to a plate while preparing the vegetables and add it back in when vegetables are almost done.

A wok is not necessary you can use the biggest, flat-bottomed pan you have.

Seared London Broil - Thinly Sliced

I have yet to make the same stir fry twice – this particular recipe is for what I made last night and depended on what ingredients I had at home and the meat I had leftover. Stir-fries are the ultimate spontaneous dish – don’t be afraid to get creative!

I skip the traditional starch or flour based sauce used as a thickener – it speeds up the prep and you don’t miss it when using fresh seasonings like orange juice, orange zest, minced ginger, garlic and onions.

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Vegetable and Beef Stir-Fry
This recipe uses leftover meat. If using fresh meat, poultry, or fish, cook it first until browned on both sides and remove to a plate while you stir-fry the vegetables. Or prepare without for a great vegetable side dish.

2 tablespoons coconut oil
1/2 onion coarsely chopped
1 bunch carrots, sliced on the diagonal (about 1/4″)
1/2 head of broccoli, coarsely chopped (if using the stalks, slice them thinly for even cooking)
1 green pepper, thinly sliced
1 orange zested and juiced
1 teaspoon minced fresh ginger
1 tablespoon fermented soy sauce
salt and pepper to taste

1. Heat 2 tablespoons coconut oil in a large skillet on medium heat.
2. Add the onion and saute a few minutes.
3. Add carrots, broccoli, and stir-fry until slightly tender (about 10 minutes).
4. Add remaining ingredients, including seasonings and stir-fry until meat is warm.
5. Adjust for seasoning and serve.

This post is linked to The Healthy Home Economist | Monday Mania, Kelly the Kitchen Kop | Real Food Wednesday, and The Nourishing Gourmet | Pennywise Platter Thursday.

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