Steak Stir Fry
June 23, 2012
"I started with a recipe I found at Allrecipes.com. And then I left some stuff out, added some other stuff, completely changed the sauce and the cooking method, to the point where the only resemblance the two recipes bear is that they both have steak and vegetables. I could not be more pleased with how this one came out: it's got just enough bite to make it interesting, but not so much that someone who can't eat spicy food won't be able to handle it. You can serve it over rice, but I don't bother to keep the carbs low."
- Serving Size: 1 (163.8 g)
- Calories 317.2
- Total Fat - 17.5 g
- Saturated Fat - 7.1 g
- Cholesterol - 32.6 mg
- Sodium - 1170.3 mg
- Total Carbohydrate - 22.2 g
- Dietary Fiber - 4.3 g
- Sugars - 3.8 g
- Protein - 25.8 g
- Calcium - 30.9 mg
- Iron - 3.4 mg
- Vitamin C - 15 mg
- Thiamin - 0.1 mg
Combine first 5 ingredients in a zip-top plastic bag; add steak strips and coat well.
Marinate in refrigerator for 2 hours, turning periodically.
Heat 1 tablespoon oil in a large skillet over medium heat; add onion and cook, stirring occasionally, 5 minutes.
Add broccoli to skillet; cover and cook, stirring occasionally, 5 minutes.
Add remaining vegetables to skillet; cover and cook, stirring occasionally, 5-10 minutes, until vegetables are crisp-tender.
Remove vegetable mixture to a large bowl and keep warm.
Add remaining tablespoon of oil to skillet; add beef (with marinade) and cook, stirring frequently, until done, about 10 minutes.
Combine sauce ingredients and add to pan; increase heat to high and bring to a boil.
Reduce heat to medium-high, and cook, stirring constantly, 2 minutes.
Return vegetable mixture to pan; stir to thoroughly combine, and cook, stirring occasionally, 5-10 minutes, until completely heated through.
Tips & Variations
No special items needed.