Here’s my new take on a standard beef stir-fry with vegetables over rice. I like to use a good cut of good, grass-fed beef to its fullest, and I love the tenderness of a rare-cooked steak, whose drooling juices contribute to the rich flavors of ample marbling (aka fat). Here, I’ve taken a decent cut (sirloin) of really good, pastured beef and added one other benefit: a light marinade for flavor and texture, in the style of a Chinese stir-fry.
Cooking for one is something that I struggle with on a daily basis, and the impracticality of it is a major reason why single people around my age eat out all of the time. I’m not going to lie and say that it isn’t a big load of work to make something elaborate for just one night, for one person, and then get creative with the leftovers and ingredients not used. Or the time-consuming aspect of it. Think of all … Read More