I hope everyone is doing well! It looks like this pandemic BS is going to continue on for the foreseeable future. I am still working from home and I am quite content with that except I don’t get to see my working teammates or my walking buddies and I really miss them and catching up with what’s going on in their lives.
A few weeks ago I shared with you a stir fry sauce recipe. If you made it you probably have quite a bit of it left over in your fridge. I finished using mine up this last week. And I will be making more if it. I of made stir fry with it, I also marinated some boneless skinless chicken thighs and cooked them on the grill. The other day I marinated a couple of flank steaks in it overnight and then grilled them outside and they were simply divine.
So if you haven’t made the stir fry sauce, what are you waiting for
Stir Fry - Marinade Sauce
- 1 cup chicken stock
- 1 cup soy sauce
- 1 cup oyster sauce
- 2 teaspoon sugar
- combine all ingredients in a medium bowl and whisk until the sugar dissolves
A simple light meal for us is usually a steak and salad. It’s easy, quick and very satisfying. I added some orange supreme – simply orange slices without the pith and the membranes. When you bite into a salad you want the citrus to be smooth and membrane free. Pick your greens, add some nuts or seeds; I added marcona almonds and a some oranges and it makes for a really nice dinner you can have on the table in less than 30 minutes. Please note that I would marinate my steak over night or at least for a couple of hours so the flavors get all through your steak. So the 30 minuets does not include that.
You can use your favorite dressing on hand or make this easy vinaigrette that paired nicely with my marinated steak.
Easy and Tasty Vinaigrette
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/2 cup canola or olive oil
- 2 teaspoons sugar
- 1/8 teaspoon ground ginger
- 1 small garlic clove minced
- combine in a small jar all the ingredients, cover and shake or use a whisk