Dinner Improv: Basil Beef Stir Fry

Sometimes I get bored with leftovers.  After I’ve eaten something once or twice, I’m ready to move on.  But I also hate to let things go to waste, which is where the ability to re-purpose and re-envision ingredients comes in handy.The other day, I was faced with an abundance of green beans from the garden and some leftover grilled flank steak in the fridge.  We do a lot of southwest and Latin influenced meals, but I wasn’t really in the mood for fajitas or tacos or burritos on this particular day.  Besides, the green beans didn’t really fit into that flavor profile.

I decided instead to go the Asian route and do a stir fry, incorporating some rainbow carrots from the garden, and some red bell pepper and sweet yellow onion.  I didn’t really use a recipe, just went on instinct and tasted as I cooked.  I served it all over some brown rice.  This is a great example of improvisation in the kitchen, using the ingredients you have on hand to dictate the outcome rather than the other way around.

Basil Beef Stir Fry
Prep time: 5 minutes
Cook time: 20 minutes
serves: 4-6

Ingredients (all measurements are approximations – taste and season as you go)

• 2 Tablespoons neutral cooking oil (I used grapeseed)
• 1/2 lb. leftover beef or chicken (or tofu, if you want it to be vegetarian), sliced very thinly
• 1/2 lb. green beans
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned
• 1/4 cup fresh basil, cut in chiffonade
• 1/4 cup low-sodium soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon sugar
• 2 cups brown rice, cooked according to package instructions

1. Heat oil in a saute pan over high heat.
2. Sautee the onions, peppers and carrots until they begin to brown and soften
3. Add the meat and stir to heat through
4. Add the green beans and saute briefly
5. Combine the soy sauce, vinegar and sugar and add to the pan. Stir to coat the ingredients.
6. Remove pan from the heat and cover.  Allow to sit for a few minutes so the green beans will steam to finish cooking.
7. Add the basil just before serving.
8. Serve over cooked rice with a little of the pan sauce.  Garnish with a sprig of basil.
9. Enjoy!

I spiced mine up a bit by adding some of my favorite fermented chili paste – it played very well against the sweetness of the basil.

So, what are your favorite ways to improvise in the kitchen?  Do you choose your ingredients based on a recipe, or do you like to let your ingredients dictate your dinner?