“Uh oh! Guess what day it is?
Guess – what – day- it – is?
……It’s Leftovers day!
At least in our house it’s leftovers day. Wednesday, is usually the day I clean out the fridge from all those leftovers. Well this hump day I would like to share with you a great way to use up leftover meat from a roast. I am using eye round in this post because it’s what I had leftover. You could try this with other leftover meats as well.
NOTE: you could absolutely make this as a “from scratch” recipe with freshly sliced meat as well! Just cook the meat longer to ensure its done.
To start slice the meat into 1/4″ pieces and quickly saute in a hot pan with vegetable oil. You want to reheat meat on med to high to warm through quickly. Careful not to over heat the meat or it will become dry and chewy. Remove the meat from the pan and set it aside until ready to toss together with the vegetables.
In the meantime, prepare your vegetables (I usually use green onion, garlic, broccoli, string beans, carrots and bell peppers). NOTE: You can use frozen veggies. I usually do a combo of frozen and fresh. I use frozen Trader Joe’s broccoli florets and string beans. The remaining items I slice fresh, like the garlic, green onion, red pepper,and carrots.
Add a little more oil into the pan then get it nice and hot. Quickly saute the green onion and then add the garlic and vegetables. Stir fry a few minutes uncovered and then covered for a bit more. You don’t want to overcook the veggies.
While the veggies are cooking mix your sauce: I use teriyaki sauce, sugar,cornstarch, and water (or stock).
Add the sauce to the pan with the vegetables and continue to cook another 3 minutes or until the sauce thickens. Once thickened add the meat and mix thoroughly in the pan.
You can prepare some rice to make a stir fry rice bowl. Serve the stir-fry over a bowl of rice and garnish with a sprinkle of chopped scallions.
This is a great weeknight recipe that is perfect for getting the most use out of your leftovers. So if you want to be happier than a camel on hump day check out the recipe below and give this left overs stir-fry a try 🙂
Enjoy the rest of your week- and smile the weekend is almost here!
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Eye Round Stir-Fry
- 2-3 tablespoons of vegetable oil
- 3 tablespoons of chopped scallion
- 2 cloves minced garlic
- 1 cup of broccoli florets
- 1 cup of string beans
- 1 cup of sliced bell pepper
- 1 cup sliced carrots
- 1 tablespoon cornstarch
- 1 tablespoon of sugar
- 1/3 cup of teriyaki sauce
- 1/2 cup water/stock more if needed
- Hot cooked brown or white rice
- In a hot pan saute 1 tablespoon of oil with sliced meat. When just warmed through remove from pan and set aside in a covered dish to keep warm. Using remaining oil, reheat the pan and add 2 tablespoons of scallions and garlic. Saute a minute and then add the vegetables. Stir-fry for 2-3 minutes uncovered and then continue to cook another 5 minutes covered. Stir only if necessary.
- In a bowl combine soy sauce, teriyaki, sugar, corn starch and water.
- When the vegetables are cooked add the sauce and stir. Continue to stir for 2-3 minutes or until the mixture thickens. Then add the meat, stir through and remove from heat. Serve warm over hot rice. Garnish with remaining scallions.
Try this as a vegetarian stir-fry with leftover vegetables.
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If you like leftover ideas here are some other recipes you might like: