Thursday, 25 July 2013

Peppered Steak Stir fry

Peppered Steak

Ingredients:

About 1/2 pound of steak, simmering or marinading, or flank, or thin beef steak. Chill in the freezer for about 10 minutes before slicing. Slice into 1/4 inch or finger width slices.

Marinade:

1 Tablespoon soy sauce
1 Tablespoon dark soy sauce (or just two tablespoons soy sauce if you don't have dark)
1 Tablespoon rice vinegar

Stir Fry Sauce:

2 Tablespoons corn starch
1 Tablespoon rice vinegar
2 Tablespoons soy sauce
1 Tablespoon dark soy sauce
1/3 Cup chicken stock
1 Tablespoon sesame seed oil
1 Tablespoon mirin
1 Tablespoon cracked black pepper

1 Tablespoon olive oil
1 Minced white onion (about 2/3 cups worth)
2-3 Minced cloves of garlic

1 Sliced green pepper
4 Chopped white mushrooms
3 Stalks chopped celery stocks

Garnish:

2 Chopped green onion stems
1 Tablespoon sesame seeds

Instructions:

Slow Lazy Simmer Method

Slice the steak and prepare the marinade by mixing the soy sauce and rice vinegar together in a small bowl. Add the steak to the marinade and toss to coat the steak. Allow the steak to marinade for 30 minutes. While the steak is marinading prepare the sauce. In a medium bowl combine the ingredients for the stir fry sauce, the rice vinegar, chicken stock, sesame oil, mirin, and black pepper and stir well. Set aside. Next prepare the veg, first wash the pepper and celery in cold water and dry on paper towels. Chop and place in a small bowl. Gently wash the mushrooms, chop and set aside in a small bowl.

By now the beef has been marinading close to 30 minutes, so start heating up the pan to medium heat. Once the pan is heated add the olive oil and let that heat for about 3 more minutes. Add the minced onion and garlic and stir fry for about 5-10 minutes. Add the beef, sauce and green pepper and celery to the pan, stir to coat everything. Cover and reduce heat to medium low and let simmer for 20 minutes. Add the mushrooms and simmer another 15 minutes. Serve over rice or noodles, garnishing the top with fresh green onion and sesame seeds.

Stir Fry Method:

Slice the steak and prepare the marinade by mixing the soy sauce and rice vinegar together in a small bowl. Add the steak to the marinade and toss to coat the steak. Allow the steak to marinade for 30 minutes. While the steak is marinading prepare the sauce. In a medium bowl combine the ingredients for the stir fry sauce, the rice vinegar, chicken stock, sesame oil, mirin, and black pepper and stir well. Set aside. Next prepare the veg, first wash the pepper and celery in cold water and dry on paper towels. Chop and place in a small bowl. Gently wash the mushrooms, chop and set aside in a small bowl.

Heat the skillet to medium and add the olive oil and let the oil heat for about 3 minutes. Add the minced onion and garlic and stir fry for between 5-10 minutes. Add the beef and stir fry for about a minute per side. Remove everything from the pan into a medium bowl and set aside for a minute. Return the skillet to the stove top and add the celery and green pepper mix and the mushrooms. Stir fry for about 5-10 minutes Return the beef mixture to the pan and add the stir fry sauce. Cook for an additional 5-10 minutes or until sauce thickens slightly and is bubbling. Serve over noodles or rice and garnish with fresh chopped green onion and sesame seeds.

Enjoy!

Notes:

Are you currently experiencing a heat wave? I am currently experiencing a heat wave and it is pretty much killing me. I dislike cold plate dinners, or sandwiches, or any of those typical hot day meals. So I need to get a little bit creative and cook using only the microwave, or stove top, or slow cooker. Something quick and easy that doesn't take too much work because I do not have the energy in this heat to bear it.

So I was an excellent little lady to my man and instead of calling it quits and getting take out tonight for supper I made a quick peppered steak simmer-stir fry dish. I tend to like my veg pretty well cooked so I throw it all in the skillet and let it simmer for about 40 minutes over low heat. Or you can also prepare this like a traditional stir fry. I'll put both ways down in the instructions so the choice is yours. The low and slow simmer method is the one my father used to use when he made this for supper. This is also pretty much the only meal inspired by my father. The man tries but he can no cook. So this is his peppered steak stir fry re-done according to my new grown up tastes.

My father always served his with rice and when we weren't in the middle of a giant heat wave also with garlic bread. Which is not traditionally served with stir-fry but it works really well with this recipe. I served this tonight with seasoned hutong noodles, and it was also delightful.



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