Sunday, January 23, 2011

Beef Stir Fry with Crispy Parsnips

This recipe is a riff off of a traditional Chinese recipe from one of my cookbooks. Felt like a Chinese-ish dinner last night.  This would be a perfect toss it together meal for a week night.

6 oz beef,sliced thin
3 small turnips, julienne
1 large carrot, sliced
2 T diced red pepper
1 bok choi, sliced
1 zucchini, sliced
2 T oil
1 T sesame oil
2 T soy sauce
2 t pepper sauce
2 cloves garlic, diced
1 t fresh sliced Ginger
Salt & pepper to taste

Dry fry the parsnips, set aside. Add oil and garlic and Ginger. Then add beef and cook until brown, add water as needed. Add salt, pepper, and pepper sauce. Add in carrots and zucchini. Cook for 15-20 mins. Then add bok choi, sesame oil, and red pepper. Cook until vegetables are soft, about 10-15 mins more. Add parsnips back in. Serve hot over brown rice.

1 comment:

  1. that looks yummy! x

    p.s. I'm having a valentine's giveaway on my blog if you'd like to check it out. xx