Thursday, April 4, 2013

Steak and Vegetable Stir Fry

Healthy—delicious—full of flavor, and tastes like it came right out of Chinese restaurant takeout box! 

DSC_0468 - Copy

Mrs. Smith’s Steak and Vegetable Stir Fry

3/4 cup low sodium soy sauce
1/4 cup merlot
1 tablespoon fresh ginger, peeled and grated

3 tablespoons brown sugar
3 tablespoons cornstarch

1 1/2 pound flank steak, cut into thin strips against grain

3 tablespoons oil
1-2 white onions, chopped  
1 package fresh sliced mushrooms
1 bell pepper, cut into pieces  
8 oz. fresh snow peas, ends trimmed
4 zucchinis, cut lengthwise in strips (about 2 in. long and 1/2 in. thick)

jasmine rice, cooked according to package directions (using salt sparingly)

Mix ingredients for sauce together and toss with meat to marinate while you are preparing vegetables and rice.

Cook rice according to package directions, using half the amount of salt that the package calls for.

Meanwhile, add oil to a large skillet or wok and heat.  Cook each set of vegetables separately, until desired tenderness, and set aside on platter.  (Add more oil if needed.)

In hot skillet, cook beef and marinade in two batches, until no longer pink.  (Cook quickly, keeping your skillet hot.)

Once the second batch of beef is browned, leave it in skillet and add to it the first batch of beef, and all of the vegetables.  Stir and fry just until hot.  Serve over rice.

DSC_0444 - Copy

*  Soy sauce has a high sodium content so you definitely want to use low sodium soy or the dish will taste way too salty.

*  Carrots and green onions make a nice addition too.  For a quicker meal, use just one or two vegetables. (You may need to adjust amount of marinade down to about 3/4 cup instead of 1 cup.)

*  If steak is slightly frozen, it will cut easier.  It is convenient to cut it ahead of time, then freeze in a freezer bag for later use.

*  You can freeze ginger for later use also.  Just wash, peel,  and chop into useable size pieces.  Store in freezer bag.

DSC_0448 - Copy

Signature

8 comments:

Leah Rose said...

This looks delicious! I am unable to digest steak but my family loves stir fried dishes-especially with steak!
Thank you for sharing!

janice15 said...

This looks really good copying it now to print out..Happy weekend with love Janice

Stephanie said...

This looks and sounds delicious! My husband and I love stir fry so we will have to try this recipe sometime - thank you, sweet friend, for sharing!

Hugs to you,
Stephanie

Miz Helen said...

Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
Hope to see you again soon!
Miz Helen

Shoregirl said...

Oh wow -- this looks so delicious! I love making (and eating) stir fry -- my husband grew up in Taiwan and China and could eat it every day!

Pam said...

Oh, this looks SO GOOD. I'll definitely give this a try. I wish I had some right now--the pictures look amazing.

janice15 said...

I'm ready for this. It looks really good.. what is merlot I have never heard of it..ty Janice

Mrs. Smith said...

Janice,
Merlot is a dark red wine that isn't too sweet, which is why I like to cook with it. I think any red wine or cooking sherry would work well. Hope you get to try the recipe. Blessings!

Related Posts Plugin for WordPress, Blogger...