It’s seriously a miracle that you’re even seeing the following recipe.
I’ve tried to photograph it no less than five times in the past two months. Sometimes, it’s too dark. Other times I get annoyed that my food is cooling quickly, so I give up on capturing the perfect picture.
Talk about an epic camera fail. That is, until Wednesday rolled around.
This one-bowl wonder’s lucky day had finally arrived. A craving for TJ’s Satay Peanut Sauce, broccoli slaw and beef hit around 2 p.m. (a.k.a. the perfect excuse to attempt another Thai stir-fry).
Total Preparation and Cook Time: 15 minutes
- 1/4 lb. lean ground beef (I used the 93/7 variety.)
- 1/4 cup bell peppers (red, green, yellow or all three)
- 1/4 cup diced baby carrots
- One handful broccoli florets
- 1/2 cup broccoli slaw
- Dash of sea salt
- 1/4 teaspoon of the following spices: ginger, cinnamon, black pepper, chili powder
- One tablespoon TJ’s Satay Peanut Sauce
- One tablespoon low sodium soy sauce
- 1/2 teaspoon minced garlic
- Two teaspoons extra virgin olive oil
- Place one teaspoon oil in a non-stick skillet and turn stove on to medium-high heat.
- Place broccoli slaw in a large bowl. Set aside.
- Chop the carrots, peppers and broccoli. Place in skillet.
- Fry veggies for five minutes, stirring every so often to prevent them from burning.
- Remove veggies from pan and set aside on a plate.
- Add the second teaspoon of oil to the skillet. Add beef and season with all spices.
- Cook and stir beef continuously for two to three minutes or until it is golden brown.
- Reduce heat to low.
- Place veggies back in skillet. Add garlic, peanut sauce and soy sauce.
- Stir and heat for an additional two minutes.
- Do you make a lot of stir-fry recipes?
- What’s your favorite takeout dish?
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Copycat Thai Peanut Dressing via SunSentinel.com