It’s amazing how easy dinner can become when you’ve got a pack of Cornell Farms’ already-marinated, already-sliced Beef Stir-fry waiting in your fridge. If you’re not hung up on the “proper” kind of vegetables for stir-frying, it can also be a great way to use up the random bits of veggies you’ve got in your fridge.
This week we tried ours with broccoli, green pepper and a few stalks of asparagus for very satisfactory results! It took us about a half-hour including the prep time, and we had help; it would likely take 45 minutes to do solo.
We started with rice. If you use a rice-cooker we totally understand: stove-top-method rice can yield unexpected results! We don’t have one, so our favourite method is to bring 2 cups of salted water to a boil, add 1 cup rice, return the water to a boil and then reduce it to low and put the lid on. 10 minutes later we like to turn it off entirely and forget about it until it’s needed. It stays warm that way and doesn’t burn.
We started our stir-fry by sautéeing the beef in a hot pan with just a little vegetable oil to keep it from sticking. Once browned we set it aside, added a little more oil tossed in our sliced veggies. We sauteed them till they were bright-coloured and then added the beef back in. A little soya sauce, a little honey; salt, pepper and five more minutes under a lid had us ready for dinner!
Cornell Farms’ stir-fry beef comes marinated in a great mix of soya sauce, canola oil, molasses, ginger, dry mustard and garlic. This classic seasoning blend lends itself to lots of flavour options, so you can use your own seasoning recipe or even a store-bought stir-fry sauce if you’re not confident about inventing on the fly. This is a great product and it will see regular repeat performances in our home.