Wednesday, August 22, 2012

Sweet and Sour Beef and Pepper Stir Fry

CSA ingredients: leftover steak (see summer steak cookout)- grassfed/local
Bluegrass soy sauce

This is a quick and healthy meal.  Perfect for a weeknight. 


6-8 ounces steak (grass fed beef), sliced thin (I used leftovers from our cookout) but you can use any cut of steak for this
2 tbsp canola oil
3 peppers (red, orange and yellow makes a nice combo), sliced into thin stripes
1 large onion, sliced into thin stripes
2 tbsp soy sauce
1 tbsp mirin (sweet cooking rice seasoning) found in Asian food section
1 tbsp sherry
1-2 tbsp Sweet Chili sauce (found in Asian food section)- depends on your spice level
2 tsp sesame oil
2-3 cups cooked brown rice


Mix soy sauce, mirin, sherry and Sweet Chili sauce and set aside.

Heat canola oil in wok or large frying pan over high heat.  Add beef and stir fry 2 minutes- should be undercooked not all the way cooked.  (If using leftovers like I did omit this step).  Remove meat from wok and set aside.

Add peppers and onions and stir fry 6-7 minutes until slightly tender. 

Add stir fry sauce and cook one minute until thickens slightly.

Add beef and cook 1-2 minutes until warm and desired doneness.

Drizzle sesame oil on top and serve over rice. 

Serves 4.

Cooking TIP: Don't over cook grass fed beef- it will get very tough!

Cooking TIP: Brown rice takes about 45 minutes to cook.  Make double and freeze the rest.  Next time your can reheat in microwave by heating in a covered dish- just add a few tablespoons of water and heat 4-5 minutes on high (from frozen). stir once while heating. 

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