When the summer is raging and the air conditioner… or lack thereof… keeps you far from the kitchen, a grill can be your best friend. When we grill, we like to cook a lot of different meals all in one session. In my opinion, we are getting as much use from the charcoal as possible, and I end up with a week’s worth of dinners in my refrigerator or freezer.
Last time we had a power grilling night, I seasoned a piece of London Broil with soy sauce, garlic, salt, and pepper. After coming to room temperature, Bill tossed it on the grill until it was medium-rare. We placed it in the freezer and when the mood for stir fry struck, I was ready.
The beef thawed in the refrigerator overnight and then I sliced it thinly using an electric knife.
Heat oil in a skillet, and then toss in the vegetables with a little garlic. Drizzle with about a tablespoon of low-sodium soy sauce.
When the vegetables are almost to the tenderness that your family enjoys, stir in the beef and heat well.
This dish could only be easier if it cooked itself.
Ingredients
Method
- Heat olive oil in a wok or large skillet. Toss in the vegetables and garlic.
- Drizzle the vegetables with soy sauce. Add salt and pepper according to your preference.
- When the vegetables are almost tender, stir in the beef and heat through.
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