Some nights we need dinner to practically make itself. It has to be something you can prep ahead, get on the table super-quick and be tasty enough to hush the fusspots.
That’s exactly where this Cuban stir fry from George Georgievski’s Tonight’s Dinner, Tomorrow’s Lunchbox comes into its own. It’s loaded with flavour and brimming with a vegetable rainbow, while still coming together in the kind of time that works at the end of a work day. George, better known as School Lunchbox Dad, has a knack for creating recipes that don’t overcomplicate things, and this one is no exception.
The combination of savoury beef, warming spices and fresh vegetables makes for a meal that tops off a busy day for all. Plus, it’s one of those recipes that tastes just as good the next day – make a little extra at dinner tonight so tomorrow’s lunch is sorted.
Try this one too: Quick midweek Oyakodon
That make-once, eat-twice philosophy is what makes Tonight’s Dinner, Tomorrow’s Lunchbox such a useful cookbook for busy families. Instead of treating lunch as another meal to think about, George cleverly builds it into dinner from the very beginning. It’s a simple idea, but one that saves time, cuts down on food waste and makes life feel a little bit more manageable.
If you’re looking for a fuss-free dinner that’s full of flavour and works just as hard the next day, this Cuban stir fry is one to add to your regular rotation.
Cuban stir fry
Recipe and text from Tonight’s Dinner, Tomorrow’s Lunchbox by George Georgievski
I once studied the Cuban revolution for two years, just for fun. I learnt a heap of interesting facts, but I also discovered the Cuban stir-fry, a traditional Cuban dish I had never heard of before. I struggled to find any recipes (this was over 15 years ago), but when I finally did, I made it my own, and we’ve enjoyed it ever since. Havana, here we come.
Are you ready?
Makes 4 serves
Takes about 20 mins
500 g pork fillet, sliced into thin strips (stir fry style)
juice of 1 lime, plus lime wedges to serve
2 tablespoons orange juice
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
1 tablespoon olive oil
1 red capsicum, sliced
1 green capsicum, sliced
1 medium brown onion, sliced
2 garlic cloves, minced
1 cup (120 g) cooked microwave brown rice (or try black rice – delicious)
1 cup (180 g) canned black beans
¼ cup (7 g) coriander leaves, thinly sliced
First, marinate the pork fillet. In a bowl, combine the pork, half the lime juice, half the orange juice, and the cumin, paprika and oregano. Give it a good mix and pop it in the fridge while you get the rest of the recipe sorted.
Once you’ve sliced all your veggies, grab a wok and heat up the olive oil – you want it nice and hot. You are going to cook the pork quickly, so get a bowl ready to put it in once it’s done.
Drop the pork into the wok and stir. A little sear is good, so don’t stress if it catches a bit. Once the pork is almost cooked (it should take less than a minute), pop it in your bowl and throw the capsicums, onion and garlic into the wok. We want them to have some texture, so make sure you don’t overcook them.
They should be ready in about a minute. At that point, add the cooked rice, along with the remaining lime juice and orange juice to deglaze the wok, then throw the pork back in to
finish it off. Give it 30 seconds and you’re done.
To plate up, put the black beans on a serving plate, then top with your veggies and rice, followed by the pork slices on top. Finally, garnish with the coriander, and pour over any remaining juice from the wok. Enjoy.
Images and text from Tonight’s Dinner, Tomorrow’s Lunchbox by George Georgievski, photography by Rochelle Eagle. Murdoch Books RRP $29.99
