Spring is full of beautiful, vibrant veggies that not only look great but taste fantastic. So many veggies are at their peak this time of year and it would be foolish not to take advantage of them. When it comes time for dinner, I like to take standard recipes that are staples for weeknights and add in extra veggies to enhance their nutrition value. Stir Fry is simple and easy to whip up. Break out of the norm and enhance it with different veggies you might not normally think of like leeks. Using fresh, organic ingredients, I have taken stir fry and upped the veggie factor. Take a look.
*Groceries for this recipe were provided by Door to Door Organics. All opinions remain my own.
Stir Fry can be hit or miss for some people. If you're not a fan of soy sauce, it's completely fine to simply leave it out. There is plenty of flavor from the beef and vegetables that you don't necessarily need it. I like the saltiness of a good soy sauce though and when it's mixed with rice, delish. This dish is customizable so use whatever is in season for your location or simply mix it up with whatever you have a taste for.
All of these ingredients are from Door to Door Organics. You can most likely find the condiments in your pantry but if not, Door to Door Organics has fantastic, organic options that are also affordable. Known for their weekly fruit and veggie subscription box, Door to Door Organics additionally features a full-stocked only grocery store that can be added to any order. See if Door to Door Organics delivers to your zip code and enjoy the convenience of delivered groceries.
SPRING VEGGIE & BEEF STIR FRY
2-8 oz. cuts of Beef Tenderloin, thinly sliced
2 tbsp. Grapeseed Oil, divided
3 medium Carrots, sliced diagonally
2 bunches of Broccoli, cut into bite-size florets
15 Asparagus Stalks, cut diagonally into thirds
1 Leek, halved and sliced
2 cups Sugar Snap Peas, ends trimmed
1/4 cup Beef or Vegetable Stock
8 oz. Shiitake Mushrooms, halved or quartered depending on their size
2 Garlic Cloves, minced
2 tbsp. Low-Sodium Soy sauce or Tamari Sauce
1. Heat a wok or large skillet over high heat and add one tablespoon of the Grapeseed Oil. When oil is hot, add beef and cook for 5-7 minutes until there is no pink left. Remove and set aside.
2. Add another tablespoon of Grapeseed Oil to the pan. When hot, add Carrots and Broccoli. Cover and cook for 5-8 minutes. Add Asparagus, Leeks and Snap Peas. Add a 1/4 cup of Stock, cover and cook another 8-10 minutes. Add Mushrooms and Garlic. Cook 2 minutes or so until the mushrooms have softened and garlic is fragrant.
3. Add the beef back to the pan and gently mix everything together. Stir in 2 tablespoons of Soy Sauce or Tamari Sauce and mix well to incorporate through all the ingredients. Taste and add more sauce if necessary. Serve by itself or over rice.
Yields 4 Servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
What are some of your favorite weeknight dinners? How do you incorporate seasonal produce into your meal planning? Visit Door to Door Organics' website to see if they deliver to your zip code.