Turkey Tracks: October 24, 2020
Leftover Roast Beef Stir Fry
The weather is cooler now, and I am turning to wanting warm comfort meals.
You know, growing up, a beef roast was so delicious for Sunday dinner with all the family gathered around.
I went for many years without cooking roasts anymore. But I do now, and they are, again, a joy. I roast one that isn’t tiny enough for “just me” to eat it in a meal or two. Instead, I freeze big chunks of it for a stir fry or a stew when I’m ready for this kind of beef meal. (I don’t eat sandwiches anymore as I can’t eat bread.)
To make a leftover beef stir fry, defrost your chunks of roast and cut them into cubes. Put whatever veggies you have on hand into a pan so you can cook them until tender. Here I have red pepper, cauliflower, onion, garlic, zucchini squash, carrot, and Haricot Vert green beans fresh from the garden. I add whatever herbs are going to intrigue me at the moment, fresh or dried, and I used beef tallow for my fat.
See how pretty my unfrozen beef roast is after I cubed it?
Mix in the meat only when your veggies are done. You just want to reheat the meat, that’s all. Don’t cook it more. Just let it reheat in the pan.
I had some leftover rice, so I put my stir-fry over it, but it’s yummy all by itself too.