There are the week nights when I’m too lazy to cook and grab a quick dinner out. Then there are the nights when I just want to get home and don’t even want to leave the house again for food. A quick stir fry on those nights are my usual solution and weekend prep is key. Whenever I buy large chunks of meat on the weekend, I spend the time to cut and separate portions into Ziploc bags before tossing them in the freezer. All I have to do is defrost one portion, slice up some vegetables and dinner is ready.
Chayote belongs to the gourd family and can be found in most Asian grocery stores. The texture of the flesh is crisp, full of water and can be eaten raw in slaws or salsa. I prefer my chayote sliced thin and cooked to just soft.
Step by Step Photos
Assemble the ingredients
Slice and core the chayote
Season the beef flank
Stir together the beef and seasoning
Add oil, garlic and salt to the wok
Once the oil is hot, add in the chayote and cook until the flesh turns just translucent
Remove the chayote and set aside, re-oil the wok
Stir fry the beef to desired doneness and add chayote back to wok, toss together and serve
[…] to the Chayote stir fry post, this recipe offers the basic flavours and steps to create a quick stir fry. The vegetables […]