beef

This has become the only stir fry we do at our house because we simply can’t get enough.  So Good!

I use steak for this, but it is equally good with pork and I am sure it would be tasty with chicken as well.  We just eat so much chicken that sometimes it is nice to have a little change.  This is one of the few meals we use beef for and so we savor it.   

Because the meat marinades for a bit, you can safely use an extra lean cut of beef such as sirloin or top round.  Top round is a very economical choice for this type of dish where you might want to save your splurge on sirloin or tenderloin for when you want just a good old fashioned steak.  mmmm.

Another great thing about this recipe is that all of the prep can be done in advance and stored in the fridge for several hours.  I typically do this on a night I go to yoga.  I have Karli put the rice in about a half an hour before I get home and then we can eat in less than ten minutes when I get home late.

Favorite Steak Stirfry

3 Servings

1 1/2 cups brown rice, cooked
8 oz sirloin steak, sliced thin

Marinade
2 T Soy sauce
1 T rice vinegar
1 t sesame oil
1 t sugar
1 t corn starch

2 cloves garlic, minced
1 T fresh ginger, minced
1 T chili paste (such as Sriracha)
1 cup carrots, sliced
1 cup sugar snap peas, chopped
1 cup green onion, sliced

Cooking Sauce
1/4 cup chicken broth
1 T soy sauce
1 T peanut butter

In a medium bowl soy sauce, rice vinegar, sesame oil, sugar and corn starch.  Add the thinly sliced beef and stir.  Cover and put in the fridge for at least 30 minutes.

Combine chicken broth, soy sauce and peanut butter for cooking sauce in a small bowl and set aside.  Don’t worry about mixing it up as you are just going to dump it in the pan and it will be easier to mix in the hot pan.

When you are ready to cook, make sure all of your ingredients are prepped and ready to go in the pan.  You will not have time to cut anything up once food goes in the pan.

Heat a Wok over medium high heat.  Add Beef mixture, garlic, ginger and chili sauce to pan and cook stiring occasionally until meat is just cooked through.  A couple of minutes tops.

Add the sugar snap peas and carrots and cook for another minute until peas are bright green.

Add the cooking sauce and cook until sauce is well combined and starts to thicken.

Serve immediately over rice.  Enjoy!

Nutritional Information – Grade: A

This is an original copywrited recipe by Karin Reece.

For more stirfry recipes, I recommend 300 Best Stir-Fry Recipes

I love this recipe. This sandwich has become one of my husband and my favorite treats and we make it often. My kids are a little small for this kind of sandwich, but I am sure this would be a huge hit with the kids. I know my daughter would love it, if I could actually bring myself to put a sloppy sandwich and a dish of au ju in front of her.

This is a little bit of a diversion from the traditional french dip sandwich, but even my husband, who is a huge connoisseur of sandwiches dipped in au ju, said he doesn’t think that he has had anything this good in a restaurant. Now, that is a lot to live up to, so please don’t presume that this will be the best thing you have ever tasted. But, we think it is yummy. I hope you enjoy.

Roast Beef Dip Sandwiches

Makes 2 sandwiches. You will need around 1/3 of a pound of meat per sandwich and about 1/2 can consumme per adult sandwich. So that should give you an idea of how to scale the recipe.

Au Ju

1 can of beef consumme *
1/2 t. dried basil
1/2 t. garlic powder
pinch of red pepper flakes
1/4 t. freshly ground pepper (a few turns)

In a small saucepan, combine all ingredients over medium heat. Let simmer while you prepare the sandwich.

* Beef Consumme is usually located in the soup aisle and is widely available.

Sandwich

2/3 lb sliced roast beef **
2 onion hamburger buns
mayo
creamy horseradish (optional)
olive oil
salt and pepper

Cut the roast beef into 1″ strips and place in a medium frying pan. Add about a tablespoon of olive oil and sprinkle with salt and pepper.

Cook over medium heat tossing with tongs occasionally until meat is warm and no longer pink, about 5 min.

While meat is cooking, lightly toast the buns.

When buns are done toasting, spread with mayo and horseradish if desired.

Split the meat between the two buns, put the top bun on and cut in half.

Split the au ju between two small dishes (ramekins work great for this) and serve with sandwiches.

Serve and enjoy.

** I usually just buy sliced roast beef from the deli for this. The quality and type of roast beef available at the grocery deli varies greatly, so you will have to try out what is available to you. A couple of recommendations would be to buy the best quality meat that you can and stay away from anything seasoned. You want to get as close to slices of a real beef roast that you can. Ask the deli counter employee at your supermarket for help deciding. You could also use left over beef roast or steak from a previous meal, both of these options would be excellent. Oh yeah, one more thing, don’t slice it too thin. Very thinly sliced meat will fall apart and fall out of your sandwich. It doesn’t need to be thick sliced, but stay away from very thin slices.

One more note: I mentioned tossing the meat with tongs. These tongs are one of my favorite kitchen tools and I highly recommend getting a couple of pair. I have four and really that is not too many, I use them for everything. The come in both a metal and plastic finish. The plastic tipped ones work really great for non-stick pans.