Sometimes I plan ahead when making our meals, but most of the time I don’t. I usually only plan ahead when I am making something special, or when we are having guests over. The rest of the time, I kind of wing it. That’s just how I roll.

We had a lot of fresh, delicious seafood, cooked in a variety of ways while in Belize, but we hadn’t eaten much beef lately. We had a some London broil down, which is good when cooked as a casserole or a stir-fry or as fajitas, or something like that where it is cooked with something else and is not just the meat alone. This particular cut of meat lends itself best to these types of dishes. That being said, we hadn’t had a lot of Asian dishes in awhile either, so it was time to make an another Asian stir-fry, this time…