Thanksgiving is over and if you’re at all like me, you are ready for something that isn’t turkey, sweet potatoes and cranberry sauce.
This is one of my favorite recipes for a day when I have time to enjoy some leisurely cooking.
On days like this, I love to crank up one of my favorite podcasts (balanced bites, for example) and really enjoy the process of cooking dinner. If I’m enjoying time to cook in a relaxed way, then the kids are usually also relaxed, either outside playing or upstairs keeping themselves busy. All this to say, I have some peace in my domain.
This is a simple stir fry. It’s not complicated, but it does time some time. You have to prepare and cook the meat, chop and cook all the vegetables and make the sauce. I timed myself as I prepared for this post and it took an hour and 15 minutes and I was hustling. I could have done it in an hour if necessary (and had I not needed to pause to break up a fight) and I could have taken my time and stretched it out to an hour and a half. Part of the timing is determined by how “done” you like your veggies. Onions I want really soft and caramelized, broccoli I don’t want at all, but I stick it in there because it’s good for us, but I want that crunchy. If you like all your veggies really soft, you’ll need a little more time.
My family universally enjoys this dish. I usually make it with ground beef, but we love it with boneless, skinless chicken thighs as well. I’ll write a little explanation for making it with chicken at the end of the recipe. If you’re feeling a little more extravagant, feel free to use a nice cut of meat, flank steak, skirt steak or even a real steak like ribeye. All would be delicious! We, however, are on a strict budget, so it’s ground beef for us. We like it just fine that way.