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Beef and Pepper Stir-Fry

08 Nov

 Beef with green and red peppers and snow peas on a bed of pasta on a white plate

This is likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!

I have made this on so many occasions that I have lost track. It is a great dish to make when you have company, because it can make a lot or a little, depending on how many vegetables you add. Another thing I love about it is that the recipe is fast. I have often made it on a weeknight. And the leftovers, well what can I say, who doesn’t love a pasta dish the next day! 🙂

The ingredients in this dish are simple, but the flavour is anything but!  Peppers, mushrooms, onions and snow peas stir-fried together with steak and a delicious sauce, flavored with soya. With a little bit of preparation, you can easily whip this dish up on a weeknight.

When I am getting this dish ready, the night before, I put the steak in the freezer. I normally buy quick fry steaks. They are the perfect thickness (as in, not thick at all) and are perfect for cutting into thin slices. I also make the sauce the night before. I put it in a mason jar throw it in the fridge. I love mason jars, I use them for everything. I love that you know you can shake them without fear of getting covered by whatever liquid you have stored inside. Trust me; I have made the mistake of shaking a plastic container on more than one occasion. (otherwise known as a big mess! :))

After the steak has been put in the freezer and the sauce has been made, I chop up the vegetables. You can do this the day of, but if you know you are going to be pressed for time, or you want to spend a little more time enjoying a glass of wine with your dinner guests, you can do this ahead of time too. The vegetables aren’t so sensitive that they will turn if they are sliced, so slice them up, cover them in bowl and put them in the fridge.

The day of, when you get home from work, take the steak out of the freezer and place on your counter. The steak is thin, so it won’t take long to thaw, but a partially frozen steak is so much easier to slice, especially when you want to slice it thin.

The recipe is simple to follow. Just cook up some pasta (or rice) and you have an easy weeknight meal that is perfect for guests. Serve it with your favourite artisan bread and dinner is served! 🙂

What is your favourite go-to dish for guests?

Courtesy of:
New Dieters Cookbook
Better Homes and Gardens

Ingredients:

  • 16 oz quick fry steak – partially frozen
  • 8 oz yolk free noodles
  • ½ cup soya sauce
  • 4 tsp cornstarch
  • 1 tsp fresh ground pepper
  • 2 cloves garlic – minced
  • 1 onion – chopped
  • 2 cups fresh snow peas, cut in half
  • 1 green pepper – chopped
  • 1 red pepper – chopped
  • 2 cups mushrooms – sliced
  • 2 tbsp canola oil

Directions:

  1. Thinly slice partially frozen steak into bite size pieces. Set aside.
  2. Cook yolk free noodles according to package instructions. Drain well and keep warm.
  3. For sauce – in a large mason jar combine soya sauce, cornstarch, pepper, and one cup of water. Shake well and set aside.
  4. Spray an unheated wok with non-stick spray. Preheat over medium-high heat. Add in garlic and onion; stir-fry for 30 seconds. Add pea pods and peppers; stir-fry for another minute. Add mushrooms; stir-fry for another two minutes or until vegetables are crisp-tender. Remove vegetables from wok.
  5. Add oil to hot wok. Stir-fry steak in hot oil for 3 minutes, or to desired doneness. Push beef to side of wok. Stir in sauce and pour into centre of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir for 2 minutes. Toss with yolk free noodles.
  6. Hopefully there are leftovers for lunch tomorrow!
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Posted by on November 8, 2013 in Beef, Entrée, In a Pinch, Vegetables

 

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