After my previous post on Picard products (click here for the post), several people asked me how I use them. As much as I love cooking, sometimes I just don’t have the time to do so (especially after a long day of work). I could order take-out but that’s not so good for my monthly budget. I could also reheat store-bought ready-to-eat dishes, but that’s not my cup of tea. Again, question of budget and well, taste too.
So to make life easier, I use frozen vegetables from Picard. Plain (not seasoned), frozen, of good quality, and rated as excellent on the application, Yuka.
Quick Beef Stir-Fry
- Potatoes, peeled and sliced in half
- Olive oil
- Vegetables (red onion, bell pepper, mushrooms, and spinach)
- Garlic Powder
- Black Pepper
First things first – before leaving for work in the morning, I make sure to thaw the beef.
In a deep pan, add water and the potatoes. Bring to a boil, add some salt, and let the potatoes cook through completely.
Slice the beef in cubes / strips as you wish. In a pan, heat on high heat a tablespoon of olive oil. Add the beef and brown.
This is where you start adding whatever vegetables you like.
I, first, added red onion then bell pepper. Stir.
Next up – sliced mushrooms. Baby Girl loves mushrooms, so I make sure to add lots of mushrooms. Stir.
Last – spinach. Stir.
At this point, the potatoes were cooked. Drain. Add some butter and chopped parsley. Season with salt and black pepper. Set aside.
The final step is seasoning.
This is what I like to use when I make a quick stir-fry, not Asian-style.
Salt, Paprika, Garlic Powder, Black pepper, and Parsley. No measurement, just a flick of a wrist. ☺️
Serve hot and enjoy!
Honestly, this took 10-15 minutes maximum to prepare. I saved at least 10 minutes by not slicing the vegetables and putting things away!