Monday night was stir fry night. You can use either round or sirloin steak and choose your favorite vegetables. A quick marinade helps to tenderize the steak and gives a great flavor. Always have the vegetables prepped before you begin cooking. When cooking over high heat in a wok, the process goes quickly! Don't forget to have the rice cooking as well. You'll want hot rice to serve as the base for this dish.
For the marinade:
3 T. soy sauce
3 T. rice vinegar
2 T. vegetable oil
1/2 t. red pepper flakes
1 t. minced garlic
In a small bowl, add soy sauce and vinegar. Slowly drizzle in the vegetable while whisking. Stir in red pepper flakes and garlic. Set aside.
1 lb. round or sirloin steak, cut into 1/2" cubes
2 - 3 T. olive oil, divided
1 small yellow onion, cut in half lengthwise and thinly sliced
1 green bell pepper, thinly sliced
1 zucchini, ends trimmed, cut into rectangular sticks about 1/2 inch x 1/2 inch x 3 inches
1 yellow squash, ends trimmed and cut like zucchini above
Garnish: white and black sesame seeds; soy sauce
Place steak into a half-gallon Ziploc bag and pour in the marinade. Refrigerate 1 - 2 hours.
Heat a wok on high heat. Add about half of the steak to the wok, and cook, constantly stirring for 1 - 2 minutes. Don't crowd the wok. Too much food at a time lowers the temperature. You don't want that. Remove steak from wok onto a plate and repeat until all the steak has cooked. Reserve marinade.
Add 1 - 2 T. oil to the wok again over high heat. I cooked about half the veggies until they were tender crisp. Keeping stirring them constantly so all the vegetables have a chance to cook against the hot wok. Turn out onto a plate and finishing cooking the vegetables.
Pour the reserved marinade into the wok (still over high heat!) and let come to a full rolling boil. Foodborne bacteria will be eliminated at 165 degrees F.
Add the steak and veggies back into the wok to get all the ingredients piping hot and you're ready to serve. Sprinkle sesame seeds on top.
Instead of white rice, I prefer Zatarain's Long Grain and Wild Rice Mix. The texture of the rice blend adds a great contrast to the stir fry ingredients.
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Good idea.
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