I told you in my meal plan from the other day that tonight was stir-fry night. I had planned to use round steak to save a trip out to the farm, but that would’ve been tough and not so great, so thankfully I remembered I had a couple good flank steaks in the freezer! I threw them frozen into a two gallon freezer baggie and marinated them for a couple days with the following ingredients:
A few glugs of olive oil- 1 tsp. garlic powder
- 1 tsp. Onion powder
- 2 T. creamy peanut butter (organic is best)
- 1/2 c. fermented soy sauce
- 1/4 tsp. sea salt
- 1 T. mild curry paste (mine also has cumin & cilantro in it)
When you’re ready to grill (using indirect heat until it’s done how you like it), retain the sauce and put it into the pan you’re using to stir-fry veggies. I used my favorite stainless steel electric pan and threw in carrots, broccoli and green pepper. I started the carrots first because they take a few minutes to get soft; the others take a shorter time, and be careful not to overcook or they’ll end up mushy. I also added a few T. of unflavored coconut oil when it looked like the sauce was starting to stick to the pan a little.
It needed more sauce so I threw in more of all of the above ingredients (it doesn’t have to be exact, but basically I just doubled it), along with a little Turbinado or palm or coconut sugar to taste, probably a two or three teaspoons. Taste it and see what it needs.
Surprisingly the kids were all over this. They ate more steak than veggies, of course, but we also had fermented carrots and leftover squash with it. Big surprise, I forgot to take pictures tonight, so the ones here are from when I first
made it, only with chicken strips and whole wheat pasta (add even more sauce if you’re serving it with pasta, just double or triple the above recipe, depending on how many you’re feeding). Today’s beef stir-fry version was just as good (I loved the flank steak even more) and grain-free!
$40 worth of Safe Sexy Stainless Steel!
{ 9 comments… read them below or add one }
Yum. I just copied and pasted this and printed it out. I can’t wait to try it. We love stir fry but I usually use chicken and I’ve never tried a Thai version. I think this will be a sure hit!
Thai stir fry sounds lovely…though I like mine with some heat! =)
You could add extra curry paste for more heat, or maybe some cayenne powder!
Looks great! I’ve copied it to try when my big pail of pb arrives, though I may see how almond butter works in the mean time.
That looks really good! I am glad you clarified that it was indeed chicken in the pictures since I was saying to myself that your steak looks a little light
Thanks for being here for all of us! Really appreciate it!
Where do you buy the Patak’s Curry Paste? Looks like it is from a jar instead of a can and I’m all for avoiding cans whenever I “can” LOL
Thanks
April, I just got it at our local grocery store in the ethnic section! (Meijer)
Kelly
Where did you get the fermented soy sauce?
Thanks!
All health food stores have it.
Kelly