Meat on a stick. Anything beefy that can be eaten with your fingers and dragged through tangy-spicy peanut sauce I’m on board with.
This is what happened recently when I dug through the deep freeze in search of something that could be cooked quickly. Occasionally I have a flash of insight, picking up beef when it’s on sale and quickly hacking it up and freezing it in a bag of marinade while we unload the groceries. A marinade can be anything, really – often I just go to town with an open fridge, pouring in OJ, soy sauce, sesame oil, ginger and garlic, something sweet like honey or brown sugar, something acidic like lime juice or balsamic. Plain yogurt that needs using up makes a good vehicle for flavours and spices, even a lob of curry paste. I try to convince myself it’s a good idea to label before tossing it in the freezer to marinate while in stasis, and the resulting package lies in wait for one of those days when we need some real food fast.
Bonus: the marinade protects the meat from freezer burn, and since it’s already in pieces, it thaws much more quickly than a big chunk. I often put it in a bowl of warm water to expedite the process. Satay also cooks quickly – you only need about 10 minutes. And peanut sauce takes just a few minutes to shake together – and keeps in the fridge for a week or so.