Cheyenne's Stir Fry

Day 2 of my #MonthOfMeatChallenge!

 

I love making meals that make enough for leftovers! We get busy out here on the ranch and it's nice to come in knowing all you have to do is warm something up for more homemade goodness. Don't get me wrong...I don't want too eat leftovers for days on end, but having enough to work for one other meal is perfect in my opinion. I also find that a lot of the time the leftover meal is even better than the original because it's had time to sit for the flavors to deepen. Do you know what I mean?

 

The other thing I do out here is I always have a package of hamburger thawed in the fridge. We eat beef every single day out here so I know it will get used one way or another. It's nice to come in and know that I'm ready to start cooking. And if I'm short on time a juicy, grilled burger ALWAYS works for us. I take my ground beef out the night before. I will allow it some time to thaw out in a container on the counter, but then at bedtime I put it in the fridge where it stays until I'm ready to use it. I've been short on time before and tried thawing ground beef out in the microwave. YUCK!! I don't know about you, but it runs the look and taste of good ground beef. So, I made it my mission to never do that ever again!

 

Today, I decided to make my Stir Fry. The name pretty much says it all. Cheyenne's Stir Fry...it's my recipe. There are a lot of stir fry recipes out there. This is my version so I'm keeping it simple. One other thing about living out here in the middle of nowhere...after living here for 15 years I know how to shop and I know what to get that will be used. Nobody like throwing money out the window through food that goes bad. I make sure to plan ahead a bit before I go shopping. I think about what sounds good, what we haven't had for a while, is there anything new I want to make, etc. There are certain staples that I never go without...onions, garlic, potatoes, seasonings, yeast, etc. It's smart to keep your pantry well stocked...moving the closest approaching expiration dates to the front and rotating your fresh stuff to the back. I also keep 25 lbs of flour and sugar on hand at all times. That might seem like a lot to you, but trust me...it's never gone bad and I've never run out. If I get a wild hair to bake like a maniac (I just did that last week as branding is coming up in a couple of weeks) you will be set. There is no running to the store for one item out here and with things the way they are right now I'm not the only one limiting trips to the store. Okay, enough chit chat.....let's get to the recipe!

 

Cheyenne's Stir Fry

1 1/2 lbs. Ground Beef

1 Onion, chopped

3 Garlic Cloves, minced

1 bag of Tri-Color Coleslaw

Sesame Seed Oil (or oil of your choice)

Soy Sauce (I used low sodium)

Curry

Lawry's Seasoning Salt

Salt

Pepper

Angel Hair Pasta or Rice Noodles, cooked and drained

 

Begin to boil water for your pasta or noodles (tend to those as you are cooking the meat/veggie mixture). Brown your ground beef, onion, and garlic until cooked.

 Add in entire bag of tri-color coleslaw (you can use cabbage and carrots if you'd like, but this saves a lot of time). Stir well. Drizzle on the Sesame Seed Oil and Soy Sauce. Sprinkle on your seasonings. I use quite a bit of curry because we love the taste. Start with a little and add to taste.

 

 Add your cooked pasta or noodles.

 

 I normally use rice noodles, but I didn't have any on hand. Angel Hair worked nicely. Stir really well and continue cooking. You may need to add more oil and soy sauce as it cooks. I usually simmer it for about 15 minutes or so on medium. Make sure you don't need anymore seasonings. If not, it's ready to eat. So simple, filling, and good! Plus, this keeps really well until the next day in case you want a quick lunch that just requires reheating. 

 I hope you try this recipe and enjoy it! If you do...please let me know. Enjoy! ~Cheyenne

 

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