Tangy Steak and Veggie Stir-Fry

I like making stir-fry now and then. And, what I really like is that stir-fry dishes are quick and easy to prepare.

All you need is a piping hot skillet filled with a touch of oil and chopped vegetables and meat, skillet ready.  The mix of vegetables in this recipe cooks crisp-tender very quickly and they’re colorful also. 

Spicy food is right up my alley, and this sauce is indeed a little tangy.  Lessen the ginger if you like it milder.  Since this cooks super fast, just be sure you have all the ingredients prepped and ready to cook when the skillet or wok is ready.  It’s packed with flavor and is “healthy-ish” too!  Give it a try for a quick tasty dinner!

Tangy Steak and Veggie Stir-fry

Ingredients:

2 tablespoons cornstarch

2 tablespoons brown sugar

1½ teaspoons ground ginger

1 teaspoon chili powder

1 teaspoon garlic powder

½ teaspoon seasoned pepper

½ cup soy sauce

1½ cups cold water

1 pound beef top sirloin steak, cut into thin strips

1 tablespoon cooking oil

8 ounces mushrooms, sliced

8 ounces snow peas

1 green bell pepper, chopped

1 orange bell pepper, chopped

8 scallions, sliced, divided

10-12 grape tomatoes, halved

Hot cooked rice

Method:

In a medium bowl, whisk together the first 8 ingredients, set aside.

In a skillet or wok, stir-fry steak in hot oil for 3-4 minutes, set aside.

Add mushrooms to skillet and sauté until liquid is released.

Add snow peas, bell peppers and scallions, stir-fry for 2 minutes, until crisp-tender.

Add tomatoes and stir.

Stir in sauce ingredients.

Return beef to skillet and heat through.

Serve over hot rice.

ENJOY!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Sirloin Steak and Peppers over Rice

I’m a total carnivore who really likes about any meat, but especially sirloin steak. Although, my favorite way to enjoy steak is cooked rare on the grill with a dash of salt, once in a while I enjoy it smothered with peppers and onions and so does Bill.

Turning your favorite steak into a stir-fry dish makes for a gratifying quick dinner that your whole family will like.  Having all the ingredients prepped and ready to add to the skillet makes it easy, easy. 

Pepper steak is another of those comfort food dishes that’s full of flavor ~ color also and I hope you enjoy this as much as we do!

Sirloin Steak and Peppers over Rice

Ingredients:

1 pound sirloin steak, cut into 2-inch strips
1 tablespoon oil
1 large onion, sliced
3 cloves garlic, minced

1 cup beef broth
½ teaspoon each salt and pepper
2 tablespoons Worcestershire sauce
2 green bell peppers, sliced into thin slices
1 red bell pepper, sliced into thin slices
½ cup cold water
2 tablespoons cornstarch
4 cups hot cooked rice

Method:

In a large skillet, heat oil.

Add steak, onion and garlic and cook over medium heat until onions are translucent and steak is partially cooked.

Add broth, salt and pepper and Worcestershire sauce and heat through.

Add bell peppers and stir them in the mixture.

Cook for 5-8 minutes until peppers are cooked to your liking.

In a small bowl, whisk together cornstarch and water.

Add to steak mixture and stir until mixture thickens, about 2-4 minutes.

Serve over hot rice.

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.  She’s having a Double Giveaway now!

Sriracha Beef Stir-Fry with Broccoli and Cauliflower

I made this last night and it’s a winner! Stir fry is always a good option for a quick filling meal and we really liked the combination of the vegetables, beef and sauce in this dish. 

Sriracha Chili Sauce is a little tangier, sweeter and thicker than most hot sauces so adjust the amount to cut down the “heat.”  Freeze the beef for several minutes if it is hard to slice.  Be sure not to overcook the vegetables since they will be simmering in the sauce later with the beef.  Substitute chicken for the beef, that’s good also; add red bell peppers for color and a little more flavor.

This is satisfying and mighty tasty:   much better than take-out and you know exactly what is in it!

Sriracha Beef Stir-Fry with Broccoli and Cauliflower

Ingredients:

2 cups rice

1 pound boneless top sirloin steak or flank steak, cut into thin slices

2 tablespoons red wine vinegar, divided

2 tablespoons low-sodium soy sauce, divided

1 teaspoon sugar

1 cup low-sodium beef broth

1 tablespoon cornstarch

1 tablespoon Sriracha Chili Sauce

2 tablespoons oil, divided

1 tablespoon fresh ginger, grated

3 teaspoons garlic, minced

2 cups cauliflower florets

2 cups broccoli florets

1/3 cup onions, chopped

¼ cup water

Salt and pepper, to taste

Method:

Cook rice according to package directions.

While rice cooks, combine beef with 1 tablespoon red wine vinegar, 1 tablespoon soy sauce and sugar. 

Stir together remaining vinegar and soy sauce with beef broth, cornstarch and Sriracha sauce.

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add beef mixture; sauté 3 minutes or until browned.

Remove beef from skillet and set aside.

Add remaining oil to skillet.

Add ginger and garlic to pan, cook for 30 seconds, stirring constantly.

Add cauliflower, broccoli, onions and water; cook for 2-3 minutes.

Add beef mixture and broth mixture.

Cook for 2-3 minutes until beef is heated well and sauce is thickened.

Add salt and pepper, if desired.

Serve beef mixture over rice.

4 servings

Have a great dinner tonight (maybe this?)!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!