Grandma never, ever made Beef Stir Fry. She did use one of those electric skillets to make this breaded chicken marsala, my dad hated it.
I actually kinda liked it.
But this is not breaded chicken marsala in an electric skillet.
This is non-Asian beef stir fry.
I say non-Asian because the husband HATES Chinese food. #IThinkIMarriedMyFather
My family has a joke. Whenever my mom would say “Honey, what do you feel like for dinner?”
My dad would bark: “Anything but Chinese food or fish.”
So now, when I’m cooking for my parents, I like to call my dad and tell him I’m making Chinese food and fish for supper.
Am I the only one laughing?
Anyhow, so this is like what you city people would call “Fusion.” It’s like a fusion of Chinese, Italian, and American foods. I suppose you could add Mexican because I served it with rice. It’s got soy sauce from Chinese cuisine, plenty of garlic from Italian cuisine, and American because, well, because it’s like a mish-mash of all of it.
SO, the point is, it’s “Chinese Food Hating Husband Approved.”
CFHHA. That’s right.
Tilley the beagle gives it 4 paws up too. That’s for you NanaBread. *winks*
It went together quick too, good for a weeknight.
*AHEM, I’m also stressing because the time has just changed, and I go back to my anxiety attacks being that there isn’t enough daylight to cook and photograph food. AAGGHHHH.
Anyhow, back to things that actually matter to the general public, in a large saucepan, I sliced my red bell pepper and onion. Take out all that white pith in the peppper too, please.
Swirl that stinky stuff around for a few minutes in a couple tablespoonfuls of olive oil. Let ‘em wilt.
WILT YOU STINKY ONIONS, WILT!
Meanwhile, back at the ranch, my meat is marinating.
The friendly, informative butcher helped me select this boneless top blade steak, it was very tender.
(See, normally I would put an exclamation mark there, but I’m working on using less. People think I scream all the time. You know, because I’m turning 30 in 57 days, so like, it will help you take me more seriously.)
The package came with skinny little filets, maybe 4 of them, so I sliced them, and threw out the tough membrane in the middle, as instructed by the friendly, informative butcher.
All that meat is marinating in some soy sauce, teriyaki sauce (very little), garlic (I ALWAYS add garlic I’m noticing), a sprinkle of brown sugar, and some ginger.
Give it about 10 minutes to marinate.
Once the peppers and onions have wilted, I moved them to a plate, and seared my meat.
Lay the meat in a single layer, and turn each piece after a few minutes, cooking both sides. We’re on medium to medium high heat here.
Once the majority of the meat is cooked, I added in the rest of the marinade, and sauteed it a few more minutes.
You might want to add in 1/2 cup of red wine to deglaze the pan. Gets all those juicy pieces off the bottom.
Then I added in allllll those veggies. A good handful of each.
Broccoli, spinach, green beans, and the onions and peppers.
Put the lid on and let it steam 5-10 minutes or until the veggies are tender, but still crisp.
Nobody wants mushy veggies.
Oh, P.S., I bought this great Uncle Ben’s Brown Rice, in a bag, already cooked. You just heat it up in the microwave, it was great!
Next time; noodles.
~Peace, Love, and CFHHA Y’all
Beef Stir Fry
Yield: serves 4
2 tablespoons olive oil
1.5-2 lbs. top blade steak (2 packages)
1 yellow onion
1 red bell pepper
1/2 cup soy sauce
1/2 cup teriyaki sauce
5 garlic cloves
1 teaspoon brown sugar
1 teaspoon ginger
1/4 cup red wine
1 cup spinach
1 cup broccoli
1 cup green beans
1. Slice the blade steak thinly and remove the tough membrane in middle. Marinate the meat in soy sauce, teriyaki sauce, brown sugar, garlic, and ginger for 5-10 minutes while onions are cooking.
2. Slice bell pepper and onion. Sautee pepper and onion over medium heat in a large pan with olive oil, about 5 minutes.
3. Remove onions and peppers, and move to a plate. Then sear the meat, in a single layer, cooking once on both sides, about 5 minutes.
4. Add in the remaining marinade and cook a few more minutes. If needed, pour in wine to deglaze the pan.
5. Add in the veggies, place the lid on, and let veggies steam 5-10 minutes, until tender, but not mushy.
Serve over brown rice, or noodles.