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Faux Mongolian Beef Stir Fry

Adapted from a recipe in Cooking Light, August 2017.

Canola/vegetable oil
12 oz flank steak, thinly sliced (I'm not sure what size mine actually was, or if it was flank steak; it was unlabeled in the freezer)
black pepper
kosher salt
1/4 cup dark brown sugar
3T soy sauce (I used the full sodium stuff)
2T rice vinegar (ours was unseasoned)
1 yellow onion, diced
1.5 Cups fresh broccoli florets
1 thinly sliced red bell pepper
1 package Uncle Ben's quinoa/brown rice mix for microwave

Heat 1T oil in large skillet over high. Sprinkle salt & pepper on steak. (If you use low-sodium soy sauce you may need more salt, ymmv.) Add steak to pan, cook 5 minutes or until browned. Remove steak from pan but don't wipe out the pan.

Add the yellow onion and a little more oil if needed and cook until tender. Add broccoli and bell pepper and more oil if needed (you might not need any though). Cover. Cook 2 minutes.

While veggies cook, mix sugar, soy sauce, and vinegar together. After the 2 minutes is up, uncover veggies and add soy mixture. Cook 6 minutes or until veggies are crisp-tender and liquid reduces by half.

Add steak, stir to mix and coat, cook 1 minute. Start Uncle Ben's rice (90 seconds in microwave).

Divide rice among 3 plates, add steak & veggies accordingly.

~ ~ ~

The original recipe said this makes 4, but we only got 3 out of it. Then again we cut the broccoli and pepper quantities by half; otoh I added an onion because I like onions.

I think next time I might add a little crushed red pepper to add some heat, and either edamame or sliced water chestnuts for some more crunch.

Mom, Dad and I all agreed that as is, this was really delicious, way better than at restaurants.

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