Stir-fried meat and vegetables with rice

You can vary this indefinitely, like soup, by using different meats, different marinades, different vegetables, and different starches.

yellow zuccine on cutting board


* meat
* marinade
* various chopped vegetables
* cooking oil
* rice

* 1 1/2 onions, chopped
* a few carrots, shredded
* 2 wedges of cabbage, chopped
* 2 yellow zucchine or other summer squash, coarsely chopped
* 1 green pepper, coarsely chopped


chopped red onion in a blue and white bowl

Chopped red onion


  1. Marinate meat
  2. Chop vegetables.
  3. Cook rice.
  4. Cook meat with vegetables.
  5. Serve.

Caution: ingredients must be ready. You have to watch closely to prevent burning. There’s no time to prepare ingredients once you start cooking.

Work flow:

  1. Cut about 8 oz. steak into short strips, then marinate it in 2/3 soy sauce, 1/3 mild curry sauce (1 hour or overnight or as long as it takes to chop the veg).
  2. If you’re having rice, microwave 1 cup of rice with 2.5 cups of water (4 minutes on high, then 14 minutes on low power). If you prefer pasta, boil water in a pot and add1 cup pasta when it’s boiling.
  3. Chop the vegetables and have them ready in little bowls or piles.
  4. Heat some cooking oil (olive oil is good) in a wok or large saucepan deep enough so that you can stir the contents without scattering them.
  5. Brown the meat. Stir to prevent burning.
  6. Add the onion, stir it in, and let it soften.
  7. Add the shredded carrots and stir in. Stir often and add more oil or a little water.
  8. Add the rest of the veggies in quick succession. Keep stirring to mix and coat with oil.
  9. When the squash is soft and the cabbage is bright green, it’s done. Serve with rice.
carrot shreds in a small bowl

Shredded carrot


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