I love stir fry recipes because they are so easy, healthy and versatile. You can use a variety of proteins – from beef to chicken to shrimp plus the choice of vegetables and sauces are endless. And, you don’t really need a recipe.
But, for this recipe, I bought grass fed beef from Whole Foods (a bit more expensive but worth it for taste and quality). I also gathered the vegetables for this recipe from Whole Foods produce department. The one I go to in Cambridge (Fresh Pond), now has what I like to call a stir fry bar where you can package your own prepared veggies. This is in addition to a large salad bar on the other side of the store. When I was there, they had a variety of chopped mushrooms, bok choy, broccoli and green beans. I’m not a huge fan of asparagus (which this recipe calls for) so I got a variety of other veggies for my stir fry. I also picked up some frozen edamame – as the recipe suggests. I’m not sure I would have thought to add edamame in a stir fry dish but it was a welcome addition!
The preparation was pretty quick and painless. I had the rice going in one pot as I cooked the beef and vegetables. Dinner was ready in no time and the results were great! The flavor of the sauce was light and not too salty. I think the freshness of the beef and vegetables really made a difference and paired with brown rice, it was the perfect weeknight meal. On a side note, I halved the recipe which still allowed for some leftovers (which were just as good the next day).