how to cook loin stir fry | Family Cuisine

This stir fry recipe is one of the most popular recipes on my blog, for good reason. It’s simple enough to make for a weeknight meal, but it’s also filling enough that you don’t need

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How to cook loin stir fry

Stir-Fry Beef Tenderloin

Reading: how to cook loin stir fry

Do you ever get bored of the dishes you make night after night? I know I do. Even though I cook a lot, I still tend to repeat the dishes my family gravitates to until they get boring. So tonight I decided on stir-fry, a dish I blogged about back in 2010, but thought I’d share it again.

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When I make stir-fry I serve it on top of brown rice, raw spinach or some variety of lettuce. Tonight I felt like a plate of veggies so I served it on top of raw spinach. I’m sure this would taste delicious and be healthy over barley, quinoa or any other grain you like – be creative!

The key when making stir-fry is to mise en place your ingredients, so they’re ready when it’s time to toss into your wok. Since stir-frying is a quick process, this alleviates any mistakes, and overcooking.

Be sure your flame is high, and use an oil with a high smoke point such as canola, peanut or grapeseed oil. If possible use a heavy flat bottom wok, allowing a larger surface area to come in contact with the heat, rather than a round-bottom wok.

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Stir-fry can be made with beef, chicken, fish or all vegetables, even tofu. However, this evening I purchased beef tenderloin and used veggies I had on hand to add to the mix. If you’re not a fan of the veggies I selected, use those that appeal to you and your family.

Leftovers can be warmed up the next day and wrapped into a tortilla, adding spinach, or your favorite grain, making for a delicious and hearty lunch.

Note: Before preparing this dish be sure to read the directions at least two times, familiarizing yourself with each step. This dish is simple to prepare. Mise en Place is key!


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