STEAK AND VEGETABLE STIR FRY
INGREDIENTS:
2 tablespoon peanut or olive oil
1/2 cup celery, coarsely chopped
2 medium onions, coarsely chopped
1 cup broccoli florets
1 1/2 lbs. round steak, thinly sliced,
1 tablespoon soy sauce
cut in 1/8" thick strips
1/2 cup beef broth
1 tablespoon cornstarch
2 tablespoons Worcestershire sauce
Black pepper - to taste
1 teaspoon Sea salt - to taste
1 cup green bell peppers, sliced
1 cup red bell peppers, sliced
1 cup Portabella mushrooms, sliced
1 cup yellow bell peppers, sliced
1 tablespoon water
Meat tenderizer (optional)
Wild Bill's Dry Meat Rub (to taste)Cut steak across grain into 1/8" strips and sprinkle meat tenderizer
onto meat; marinate overnight in 1
tablespoon of soy sauce and 2 tablespoons of Worcestershire sauce in a
plastic or glass covered container. Heat oil in wok and stir fry onion
until it is transparent; about 5 minutes. Push the onion up the side
of the wok, then add steak and stir fry until meat turns brown. Season
meat with soy sauce, Wild Bill's Dry Meat Rub and mix in onions. Remove meat and onions from the wok
and set aside while steaming the vegetables. Place the celery,
broccoli, bell peppers and mushrooms in wok and add beef broth.
Cover with wok lid and steam vegetables for 3 minutes. (If you prefer
your vegetables more done, let them cook for a couple of minutes longer).
Add meat and onions back to wok and season with salt and fresh ground black
pepper to taste. Mix cornstarch and water adding to the stir fry
mixture and stir until sauce thickens and serve over a bed of yellow or brown rice.
YIELD: 4 servings
This recipe leans more toward Oriental cuisine; however I cooked the
vegetables until very tender and not al dente which is not the norm.
Leave out the broccoli, celery, soy sauce and substitute yellow squash and
change the seasoning and marinade and you will have the makings of Mexican
Steak Fajitas with Tortillas. I will do some Mexican standard dishes
in the near future.
Note: I purchased a genuine 14 inch diameter hand hammered wok in
1989 from a TV commercial. Much to my surprise, everything as shown on
the TV ad was exactly what we received. The wok works best using a gas
range or outside gas burner. The electric range burner even with an
auxiliary ring support heats the wok too slow. Mickey Porter 3-12-99.
A few sequence taken. Click on thumbnails for a larger view:
The ole hand hammered wok was brought out from decades of
retirement/storage and was a lot of fun to use. The wok had a little
rust on it but guess a little bit of iron oxide might be good for the
system. The vegetables would have been much prettier had I left them
crunchy from steaming a few minutes only as the original recipe spelled out
plainly but had to go to the limit cooking them. Grin if you must!
Nevertheless, the taste was outstanding! I believe I started out with
1.8 lbs. of Sirloin Tip but it was not the greatest cut of beef and ended up
trimming quite a bit from it.
Bill aka Mickey Porter 02-17-09.
