Monday, November 22, 2010

Stir Fry Beef

Stir Fry Beef
Being a family on a budget, steak isn't usually on the meal plan. This is a dish that I can fit the beef into our week without breaking the bank.

What you need:
1 pound boneless beef I use flank steak
1/3 cup soy sauce
1 package of Udon noodles (found in the Asian food isle)
1/3 cup white wine or chicken broth
1 tsp corn starch
1/2 pound fresh mushrooms, quartered
2 cups fresh snow peas
4 tsp olive oil

At least 15 minutes before you begin, prepare the steak. I like to do this part in the afternoon, the longer the beef marinates, the better it will be.

Note: Don't be tempted by the packaged stir fry beef strips. They are very over priced. Just purchase a nice round eye or flank steak. If you have an awesome meat guy like I do, he will cut it up into strips and package it for you. Don't be afraid to talk to the butchers at your local grocery, they are very helpful and can tip you off to upcoming sales.

Cut your meat into slices and put it into a seal able bag.
In a bowl, combine the soy sauce and the wine/broth. Reserve 1/4 cup aside.
Pour the mixture into the bag, press the air out and work the steak in the bag to make sure it is all covered in the marinade.  Set it in the refrigerator for at least 15 minutes, or longer.

When you are ready to make dinner, start with the Udon noodles.  My family goes crazy for these, so I make the whole package. Follow the directions printed on the pack. You can find these in the Asian food isle, right where you find the soy sauce.

Cut your mushrooms into quarters. Don't forget to wash your mushrooms well! They grow in crates of manure..yuck! While washing, pop out the stem and discard, quarter the mushrooms into nice fat pieces (this is my favorite part of the dish)
Heat up the skillet with the olive oil
Note: you can use vegetable or canola oil in place of olive oil. I like to use olive oil because of the flavor as well as the healthy benefits. It is more expensive, I ration my bottle of olive oil like its gold, but once you start using it, you will understand the benefits.

Stir fry the mushrooms and peas until tender. Remove the vegetables from the skillet, but keep them warm

Drain the steak from the marinate (discard the marinate, never re-use marinade that was soaking with raw meats) and add it to the hot skillet.  The strips will cook quickly, be careful not to over cook your steak or you will end up with a chewy stir fry.

When the steak is almost cooked through (medium rare) add the vegetables back to the skillet.

quickly whisk the cornstarch to the soy sauce/broth mix that you set aside from preparing the steak. The cornstarch will help thicken that sauce to create a nice coating for your noodles.
Add the sauce, stirring it in right away. Coat all of the vegetables and steak.

Drain the noodles and add them to the skillet, coating well.

You are ready to eat! Dish it up and serve it to your family!

There is never any leftovers at this dinner. My kids love the noodles and my husband appreciates the break from chicken. 

I always have a couple fortune cookies hidden away in the pantry for stir fry night, my kids love it, and it creates a little extra conversation around the dinner table!


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