01/14/2013 05:40 PM

Skirt Steak Stir-fry
A really flavorful dinner centered around Tink's Beef Stir-fry. You can be as creative as you want with the vegetables - the more the merrier:) We used kale and onions because we had a lot on hand, but peppers, bok choy, celery and/or carrots would be delicious alternatives. Also, you can use either white rice or brown rice. We chose brown rice to add a dose of extra-healthy!

Skirt Steak Stir-fry
(modified from a Bon Appetit recipe)
serves 2-4

2 1/2 tablespoons soy sauce
1 tablespoon dry white wine
1 tablespoon olive oil
3 teaspoons cornstarch
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1/2 lb. Tink's skirt steak, cut into thin strips
1/4 cup homemade broth (chicken or beef)

6 tablespoons vegetable oil
1 onion
4 cups fresh kale
Freshly cooked brown rice

Combine 1 1/2 tablespoons soy sauce, wine, olive oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes.

Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.

Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add kale and onion and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes.

Return kale and onions to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked brown rice.

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