Recipe: Red Steak Stir Fry

The house smelled soooo good when I was making dinner last night…. a definite plus after a weekend of pizza and dinners out, no matter how yummy.  Since M asked me to make a stir fry, I stopped by the grocery store on the way home from work and was able to throw this delicious meal together without too much difficulty.  Picking up two sale packages of “stir-fry beef”, a package of sliced mushrooms, a small package of Haricot Verts (long thin green beans), a bag of onions, and a bottle of Korean Teriyaki sauce, I started cooking in “layers”.  Let me explain what I mean by that…

RedSteakStirFry

Start with the onions and mushrooms.  Slice half an onion and half of the package of sliced mushrooms, and saute them in a pat of butter and a little bit of olive oil until they start to brown.  To this mixture, add some Napa Valley Pinot Noir red wine (this is what I had in the fridge… any tasty red wine will work well in this recipe) and allow the veggies to soak up the wine (here’s your first layer of flavor).  Remove the veggies and add another pat of butter and a little bit of olive oil, allowing the pan to get hot.  Add salt and pepper to the beef and add to the melted butter/oil in the saute pan.  Brown the beef thoroughly and then add more red wine (this is your second layer of flavor) so the beef can soak up more of this flavor.  Once the beef is cooked, return the onion/mushroom mixture and bring everything to temperature.

While sauteing the vegetables and beef, take a moment to pull the stir-fry sauce together.  This sauce was a blend of 2/3 cup red wine, 1/3 cup of Teriyaki sauce, some garlic, some ginger, and a spoonful of flour.  Whisk the sauce thoroughly to incorporate the flour into the sauce and wait to add the sauce until the beef is thoroughly cooked and toasty and the veggies are returned to the pan.  This will be your third layer of flavor.

Since the Haricot Verts are so incredibly delicate and quick cooking, I would suggest adding the beans and the sauce close to the same time in the cooking process.  Toss everything together for a few minutes to allow the flour to cook and the beans to warm.  I did add 1/4 cup water to thin the sauce a bit, but the stir-fry sauce I had made was absolutely delicious.  Served over a bit of brown rice (I microwaved a package of brown basmati rice), it was a thoroughly satisfying meal… warm, tasty, and totally yummy.

Try your own version of this stir-fry at your house… chances are that it will become your family’s favorite as well!

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