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.
We’re going to sear thinly-sliced flank steak to the perfect temperature and toss it with a beautiful Asian-inspired 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. Our collaboration of recipes Join me in celebrating Juneteenth with 18 other Black culinary creators.
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.
- Flank Steak – I used a great cut of flank steak and sliced it thinly against the grain. To save a little time, you can also use the stir-fry beef that normally comes in a package in your local grocery store.
- The Sauce – Soy sauce, lime, a touch of honey (I added this ingredient for balance), and a few more herbs such as garlic and ginger come together to make a delectable sauce. It has the perfect flavor profile with some salty, smoky, citrusy, 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 – I actually loved this served as a salad with some arugula and a bit of parmesan cheese. 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 Soy-Lime Beef Stir Fry. 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!
I hope that you’ll make this Soy-Lime Beef Stir-Fry and check out more recipes from Klancy Miller’s Cooking Solo. Be sure to check out my Instagram where I show you a Reel on how to create this!
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 amazing with everything!
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.
I would actually grill your beef in a sort of “steak” cuts until it’s at the temperature you like, then cut it into thin slices and serve it with the soy-lime sauce as instructed.
Other Juneteenth-Inspired Recipes You’ll Love!
Carrot Soufflé with Crumble Topping
Klancy Miller’s Soy-Lime Beef Stir-Fry Recipe: from “Cooking Solo”
Soy-Lime Beef Stir-Fry
- 2 tbsp toasted sesame oil
- 2 tbsp extra-virgin olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 3 ct. garlic cloves minced
- 2-inch piece fresh ginger peeled and minced
- 1 ct. lime
- 3 cups arugula
- 1 tsp salt
- 1 lb. flank steak sliced thinly into strips
- parmesan cheese grated; optional
- In a medium bowl, combine the sesame oil, 1 tbsp. of the olive oil, the soy sauce, the honey, garlic, ginger, and the juice of the lime. Set aside.
- Arrange the arugula on a dinner plate and set it aside.
- Heat the remaining 1 tbsp. of sesame oil in a 10-inch cast-iron skillet over medium-high heat.
- Sprinkle the salt over the beef and add it to the skillet.
- Cook it, stirring, until done to your liking; about 3-5 minutes.
- Use tongs to arrange the beef over the arugula. Zest the lime over the meat.
- Pour the garlic-soy sauce over the entire salad. Add a sprinkle of optional parmesan cheese and serve immediately. Enjoy!
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for even more money-smart meals!
The Coined Breakdown
- Total Cost per serving: $4.71
- Total Cost (1-2 servings): $9.41
- Those Other Guys: $14.99 per bowl
Juneteenth Virtual Cookout 2022
I’m so excited to join with 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! For the full participant list, click here.
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 Unbelievabley 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