This is one of my go to meals around here. I’ve been making this recipe since Jeremiah and I were married – although then we were too poor to use steak so I either made it vegetarian or chicken.
Now that we buy half a cow every year, steak is easy and available so I tend to use it.
This is a very flexible sort of recipe and comes together pretty quickly so it’s a great weeknight meal when you don’t know what to fix and want to use up a bunch veggies hanging around the fridge or if you happen to have one of those nice little frozen packs of stir fry veggies you can make it even easier on yourself – no chopping!
We prefer our veggies have a little bit of crunch left so when I am using fresh, I try to be careful about what I add when so things that take longer to cook, like broccoli, get more time in the pan than say, mushrooms. When cooking from a bag – I just dump. Trust me though, fresh with the crunch tastes better but hey, when you’re feeling lazy… and we all do sometimes…
I am going to go ahead and write this one out with my preferred veggies and method of adding to the pan but as you can see from the points made above, you can sure substitute pretty much anything in this recipe. Except the sauce ingredients.
Leave those alone… ;b
- extra virgin olive oil
- 2 pounds 1″ sirloin steak
- sea salt and freshly ground pepper
- 2 cups brown rice
- 1 crown fresh broccoli, cut into bite sized pieces
- 1 red bell pepper, sliced thin
- ½ sweet onion, sliced thin
- ½ pound crimini mushrooms, sliced
- 2 cups shredded cabbage
- 2 cups snap peas
FOR THE SAUCE
- ½ cup soy sauce
- ½ cup rice vinegar
- ¼ cup honey
- 4 teaspoons cornstarch
- Start the rice cooking according to package directions.
- Heat a wok or large skillet over high heat with a tablespoon of the oil. Salt and heavily pepper the steak. When the oil in the wok is almost to smoke point, reduce the heat to medium high and carefully add your steak.
- For medium rare, cook about 3 minutes per side or I usually flip it once it is getting nicely browned and crusty looking. Flip it and cook another 3-4 minutes. Remove from pan and set aside to rest while you cook the veggies.
- In the same pan, add another tablespoon oil and then add the broccoli, sauté about 5 minutes, then add the bell pepper and onion, sauté another 2 minutes and then add the peas and mushrooms, sauté another 2 minutes. The broccoli should be soft and cooked but still have a nice crunch to it. Remove from heat. If you prefer it more cooked, by all means, go for it.
- Next make the sauce. In a small sauce pan combine the soy sauce, vinegar and honey. Heat over medium until it is hot and slightly bubbling.
- In a small dish combine the cornstarch with a little water to make a sort of paste and then dump it into the soy mixture. Stir until thick and bubbly, remove from heat.
- Next go back to your steak and slice it into nice thin slices.
- To serve, place rice in a bowl and top with veggies, meat and a little sauce – you don’t need much – just enough to coat everything. Or more if you like it… ;b