Thai Beef Stir-Fry

This is one of 3 recipes included in our Seriously Good Freezer Meal Photo Contest.

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All 3 recipes are provided from Karrie Truman’s new book Seriously Good Freezer Meals. This book is a unique compilation of 150 family and freezer-friendly recipes and will help busy families save time while getting a home-cooked meal.

Instead of going out, why not stay home and cook up a delectable Thai-inspired beef stir-fry? The tender beef slices have just the right crunch around the edges and the garlic and vinegar combine perfectly with the lightly sweet bell peppers. This stir-fry is so stellar that I am certain my husband would eat it every day if he could.

Makes 6 servings.

Ingredients:

• 2 lbs (1 kg) beef flank steak, sliced across the grain into 1/4-inch (0.5 cm) strips
• 2 tbsp (30 mL) unseasoned rice vinegar
• 2 tbsp (30 mL) water
• 1 tbsp (15 mL) fish sauce
• 1 tbsp (15 mL) tamari sauce
• 1 tbsp (15 mL) packed brown sugar
• 1/4 tsp (1 mL) hot pepper flakes
• 2 tsp (10 mL) minced garlic
• 1 medium onion, thinly sliced
• 11/2 red bell peppers, sliced

To serve:

• 3 tbsp (45 mL) vegetable oil

Garnishes:

• Chopped fresh cilantro (optional)
• Sesame seeds (optional)

Directions

1. In a large bowl, combine flank steak, rice vinegar, water, fish sauce, tamari sauce, brown sugar, hot pepper flakes and garlic.
2. Make It Now: In a wok or large skillet, heat vegetable oil over high heat. Add beef and marinade; cook, stirring constantly, for 3 to 4 minutes, or until meat is no longer pink inside.
3. Add onion and bell peppers; cook, stirring, for 2 to 3 minutes, until tender. Remove from heat and sprinkle with cilantro and sesame seeds, if using.
4. Make It a Freezer Meal: Line a baking sheet with parchment paper. Spread sliced onion and bell peppers on baking sheet, separating them as much as possible.
5. Place in freezer for 30 to 45 minutes, until onion and peppers are frozen solid. Transfer to a gallon-size (4 L) freezer bag. Pour beef and marinade into another gallon-size freezer bag. Seal, removing as much air as possible, and freeze bags together as a kit.
6. Thaw and Cook: Place meat bag in refrigerator for at least 12 hours or up to 24 hours to thaw (leave vegetable bag in freezer).
7. In a wok or large skillet, heat vegetable oil over high heat. Add beef and marinade; cook, stirring constantly, for 3 to 4 minutes, until meat is no longer pink inside.
8. Add frozen onion and peppers; cook, stirring, for 3 minutes, until tender.
9. Remove from heat and sprinkle with cilantro and sesame seeds, if using.

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Recipe provided courtesy of Seriously Good Freezer Meals: 150 Easy Recipes to Save Your Time, Money & Sanity by Karrie Truman © 2017 www.robertrose.ca Available where books are sold.

Top image credit: Charity Burggraaf