Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables is quick, easy, versatile, and a nice change of pace from our usual fare. I don't know a ton about Asian cuisine, but what I do know is I love the sauce with this recipe! It is super yummy! It has just the right amount of everything that comes together in perfect harmony (very sappy, but true).

Stir fry sauces typically taste too much like soy sauce for my liking, but the soy sauce does not overpower in this recipe! Once the sauce mixes with the ginger and the garlic magic happens! Don agreed! This dish is a winner and the sauce is the star!

I have to fess up about the photos with this post or you'll think you are going crazy when you see the ingredient list, because it is not going to match the pictures.  I'll replace the pics eventually...maybe, or not...who knows, but I wanted to get y'all this recipe because it is soooo good!

Grilled Bison Ribeye

posted by Marion@Life Tastes Good on 2013-09-26

Have you ever had a Bison Ribeye Steak? I've had grilled bison burgers before, but never any other cut until now! Bison is a healthier choice over beef as it is considerably lower in fat and calories, yet it is comparable in protein and even has more iron than beef! Check it out:

This month allrecipes.com partnered with The Bison Council, and I received a shipment of 4 bison ribeye steaks! I was asked to give bison a chance by making a couple of different recipes. The first recipe I made was allrecipes.com Sizzling Bison Steak Stir Fry

We really enjoyed the sauce in the stir fry recipe, however I wouldn't typically use a ribeye in a stir fry. According to my hubs, a ribeye is meant to be grilled! I can't argue with that, so I used the remaining steaks to make this Grilled Bison Ribeye with Pico de Gallo

What a treat! The marinade paired nicely with the steaks and the pico added a little heat which created a nice combination of flavors! Give bison a try at your next BBQ! It's good for you!!

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on Life Tastes Good. The reviews, content, and opinions expressed in this blog are purely the sole opinions of this blog.

Cilantro and Pork Stir Fry

allrecipes.com Cilantro and Pork Stir Fry

Don, the hubs, loves rice! He would be happy if I served anything with rice every night. Sadly for him, rice is not MY favorite, but I have figured out how to make it where I can enjoy it. He is very happy to enjoy his rice meals more often now.

This month with the allrecipes Allstar Ambassador program we are tackling faceless recipes again! Newly published recipes on the site don't have reviews or pictures. They stay that way until some brave soul gives it a try.  I didn't used to enjoy trying an unproven recipe. Afterall, the reason why I love allrecipes.com so much is for the reviews! It is a handy tool for finding fantastic recipes!

Since being a brand ambassador for allrecipes.com, I have learned to enjoy the challenge of trying recipes that are not rated or photographed. I've found some real winners, too, and this Cilantro Pork Stir Fry is one of them! The first time I made this there were NO leftovers! There were only 2 of us!! I only had one small serving that I enjoyed very much, but Don just kept on going back for more haha  I couldn't believe it when I went to clean up and there was nothing left for me to photograph!! So I had to make it again so I could give it a face on allrecipes.com and for this blog post.

It's not really a surprise we enjoyed this dish - Pork is my favorite protein. I love it!! And Pork Tenderloin is my absolute favorite cut - it is the Prime Rib of Pork (imo)!  Tenderloin is an expensive cut, but I purchase it when it goes on sale for $4.99/lb or less, making it a very affordable treat. 

A couple important tips when cooking with Pork: 

• DO NOT overcook it!!  Pork should be a little pink in the center. It is okay. I promise! I know your meat thermometer might suggest otherwise, but many meat thermometers are incorrect since the USDA adjusted the safe cooking temperature for pork in 2011. Pork is safe to eat at 145 degrees internally. If you cook it to 140 degrees F. and let it rest for about 10 minutes, you'll be golden. 
• DO NOT freeze it. Buy your pork fresh and cook it up from fresh. Freezing pork changes the texture and the flavor...not in a good way.

Cilantro Pork Stir Fry

Ingredients

1/4 cup olive oil
1/2 cup finely chopped fresh cilantro
1 tablespoon finely chopped fresh ginger
1 tablespoon garlic, finely chopped
1/2 teaspoon of salt
1/4 teaspoon pepper
1 lb pork tenderloin, thinly sliced
1 tablespoon olive oil
2 onions, thinly sliced
1 red bell pepper, thinly sliced
1 tablespoon fresh lime juice
1/4 - 1/2 cup fresh cilantro

Directions

• Whisk together 1/4 cup olive oil, 1/2 cup cilantro, 1 tbsp ginger, 1 tablespoon garlic, salt, and pepper in a large bowl. Add sliced pork and toss to coat. Cover and refrigerate several hours or overnight. 
• Remove pork from marinade and discard unused marinade. 
• Heat 1 tablespoon olive oil in a wok or skillet over mid-high heat. Add pork and let it sear for 2-3 minutes and then turn over and sear other side for 2-3 minutes. Pork will be slightly pink in middle. Remove from pan and cover with foil.  NOTE: You might have to sear the meat in 2 batches if you don't have enough room in the skillet to add it all in a single layer. Also, the cooking time will vary depending on how the pork was cut. Thicker cuts will take longer.
• Add 1 tablespoon lime juice to the pan to deglaze. Scrape up those yummy brown bits from the bottom of the skillet and then add the onions and peppers and cook until desired tenderness. Once the peppers and onions are to your liking, add the pork and cilantro and cook for about 1 minute - until the cilantro is wilted. Give it a taste and adjust the salt and pepper as needed to your liking.

I serve this over white rice. To make the rice to my liking, I melt 2 tablespoons butter and 1 tablespoon olive oil in a skillet over mid-high heat. I add 1 cup of rice and brown it slightly. Then I add 2 cups of water and 2 teaspoons of chicken base. Bring it to a boil. Then cover and reduce heat. Simmer for 15 mins. The rice should be a little moist at this point, but not standing in water. Uncover and give it a stir. Remove from heat until ready to serve. NOTE: If it is still too watery after 15 mins - recover and continue to cook for another 5 minutes.