I'm celebrating Juneteenth this year by making tons of recipes from black cookbook authors and chefs - including this Soy-Lime Beef Stir-Fry from Klancy Miller's "Cooking Solo"! It's a great way to have a lighter meal during your favorite outdoor celebrations, and you can also prep the meat on the grill.
Thinly-sliced flank steak is seared to the perfect temperature and tossed with a sweet and savory Asian-inspired garlic sauce. Serve over a green leafy salad or with white rice and extra veggies!
I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism.
This year, we are honoring 19 Black American cookbook authors by recreating their recipes, amplifying their work, and sharing our connections to Freedom Day. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US announced in 1865.
Share these recipes with your family and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2022 on Instagram.
This collaboration is brought to you by Eat the Culture.
The Coined Breakdown
- Total Cost per serving: $5.71
- Total Cost (about 2 bowls): $11.41
- Those Other Guys: $18.99 per serving
Ingredients
- Flank Steak - Grab a nice cut of flank steak and slice it thinly against the grain.
- The Sauce - Soy sauce, lime, a touch of honey (I added this ingredient for balance), and a few more aromatics like garlic and ginger come together to make a delectable sauce. It has the perfect flavor profile with salty, smoky, citrus, and spicy notes. We're going to pour this sauce over the cooked steak at the end, and there are extra leftovers for dipping!
- Arugula Greens - Klancy recommends to serve this as a salad with arugula. If you want something a bit more substantial, feel free to serve with rice & more veggies like bell peppers or mushrooms.
My Juneteenth Culinary Love Letter
In Cooking Solo, Klancy puts a lot of emphasis on the freedom to cook for yourself. There are no other tastebuds, diets, or preferences to account for. If you feel like eating the same thing for four days in a row, you can do that judgment-free. It’s such a liberating concept to create delicious, healthy meals to nourish and love yourself! I’m talking Kale Caesar Salad, Ginger Biscuit Scones, or a Tahitian Noodle Sandwich. Her recipes are attainable, interesting, and a great way to expand your skills in the kitchen.
Cooking solo does not have to be dull; there are so many appetizing, exciting, and inexpensive meal ideas that aren’t hard on your wallet. Although it's typical in black culture to cook for a large number of people, I now know that I can be just as savvy in the kitchen while cooking for one.
Thank you, Klancy for Cooking Solo and for a fresh outlook on just how fun smaller-scale meals can be!
Recipe FAQs
Sure! You can add in some stir-fry veggies like mushrooms, bell peppers, and onions and serve it over white rice. The sauce will taste great with tons of other ingredients.
Klancy suggests flank steak or some other pasture-raised beef. You can also purchase the meat that's already cut and packaged for stir-fry to save some time.
Other Junteenth-Inspired Recipes You'll Love!
If you tried this Soy-Lime Beef Stir Fry Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Klancy Miller's Soy-Lime Beef Stir-Fry Recipe: from "Cooking Solo"
Soy-Lime Beef Stir-Fry
Equipment
- Chef's Knife
- Citrus Squeezer
- Cast Iron Skillet
- Tongs
Ingredients
- 3 count garlic cloves
- 2-inch piece fresh ginger
- 2 tablespoons extra-virgin olive oil (separated)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 count lime
- 1 pound flank steak
- 1 teaspoon salt (plus extra for finishing)
- arugula (for serving)
- parmesan cheese (for garnish)
Instructions
- Begin by mincing your garlic and peeling/mincing the fresh ginger.3 count garlic cloves, 2-inch piece fresh ginger
- In a sauce bowl, combine 1 tablespoon of the olive oil, the soy sauce, honey, sesame oil, minced garlic, minced ginger, and the juice of one lime. Set aside.2 tablespoons extra-virgin olive oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 count lime
- Slice your beef into thin strips.1 pound flank steak
- Heat the remaining 1 tbsp. of olive oil in a large cast-iron skillet over medium-high heat.
- Sprinkle 1 teaspoon of salt over the beef, then add it to the skillet.1 teaspoon salt
- Cook on one side until a nice crust forms, then flip. Once it's seared on both sides, remove the steak and set aside. Sprinkle with finishing salt to your taste.
- Prepare your salad bowls with fresh arugula. Using tongs, place the cooked beef on top.arugula
- Pour the garlic-soy sauce over the entire salad. Add a sprinkle of parmesan cheese and serve immediately. Enjoy!parmesan cheese
Notes
Nutrition
Juneteenth Virtual Cookout 2022
I’m so excited to join 18 other incredible Black food bloggers to share our appreciation for black cookbook authors & their creativity in celebration of Juneteenth this year!
Below is a partial list of participant recipes – make sure you take a look and try some new dishes for the cookout. Be sure to share your creations using the hashtag #JuneteenthCookout2022 and shout out these incredible Black culinary creatives!
Purple and White Potato Salad prepared by Big Delicious Life from the book Sweet Potato Soul
Jam Cake prepared by Britney Breaks Bread from the book Jubilee
Mini Red Velvet Cake by Chenée Today from the book Life Is What You Bake It
Pinto Beans with Smoked Neck Bones by Cooks with Soul from the book Bludso's Bbq Cookbook
Black Pepper Strawberry Slab Pie by Dash of Jazz from the book Watermelon and Red Birds
Buffalo Cheezy Sweet Potato Fries by Flights and Foods from the book Unbelievably Vegan
Grilled Pork Porterhouse Steaks by Food Fidelity from the book Rodney Scott's World of BBQ: Every Day Is a Good Day
Barbecue Baked Beans with Red Spice by Geo’s Table from the book Son of a Southern Chef
Jamaican Beef Patty by Her Mise En Place from the book My America: Recipes from a Young Black Chef
Grilled Cheese Sandwich with Spicy Vegetable Relish by Kenneth Temple from the book In Bibi's Kitchen
Did you make this recipe? Let me know what you think!