Thursday, February 26, 2015

Beef Stir Fry with Veggies

It's a keeper!
Today was another fun time in the kitchen with my granddaughter, Andrea.  We decided  to make stir fry (something I've never made) and now we're already planning to make it again.
I didn't have the mushrooms and Swiss chard the original recipe called for, so we improvised with a couple of bags of mixed vegetables, broccoli, cauliflower and car
rots.  It worked out great!   Next time we're going to try it with snap peas, water chestnuts and red onion (I had to use white), so I'll have to take a trip to the grocery store to be better prepared.  Remember, this is where you get to add your favorite vegetables and experiment!  Have fun with food!
The frozen veggies we added were delicious.   We used the "steamers" and only microwaved them for half the time indicated.  They were perfect!   Best only took about 30 minutes from stove top to table.  I did slice up my own meat ahead of time, but you can probably get your butcher to do it for you, if you'd rather.
1 pound boneless sirloin steak,  sliced 1/4 inch thick
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 2 teaspoons balsamic vinegar
3 teaspoons soy sauce
2 teaspoons packed light brown sugar
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
1/2 small red onion, cut into thin wedges
4 ounces mixed mushrooms, sliced
1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded
Kosher salt and freshly ground pepper
Juice of 1/2 lemon
Cooked rice, for serving (optional)
Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
"This is the confidence we have in approaching God: that if we ask anything according to his will, he hears us."   -1 John 5:14

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