Well, I destroyed my kitchen and have decided in the future I will a) just buy the vegetable stir-fry kit and b) just buy the fresh ginger already grated and peeled at Public next time too. I fear peeling and then grating fresh ginger was not a success for me…But, it’s super tasty and delicious! I got this recipe out of a book (Good Housekeeping Light & Healthy Cooking, pg. 188) a while back because it was one of the easier sounding stir-fry recipes I’d seen and this was about as basic as it gets and fairly healthy. I tweaked the recipe here and there (I’ll be honest mostly out of laziness [so. much. chopping] and/or being thwarted by ginger root) but for the most part, I did OK and it was worth the clean-up!
I served it over brown rice per the instructions and it’s delicious. The servings are also huge which is a major bonus in my book! Enjoy!
Stir-Fried Steak and Vegetables
1 beef top round steak (1 pound) [Note: I actually just got a pound of whatever steak was on sale at Publix this week and it worked just fine!]
1/3 cup reduced-sodium soy sauce
2 large garlic cloves, crushed with garlic press
1 medium yellow onion
1 medium red pepper
2 tsp vegetable oil
1 pkg (8 oz.) sliced cremini mushrooms
2 cups broccoli florets
2 medium carrots, thinly sliced
3 oz. snow peas, trimmed and cut into thirds
2 Tbsp grated, peeled fresh ginger
3/4 cups water
1 pouch (8 1/2 oz.) precooked brown rice, heated as directed
1. With knife blade held in slated position, almost parallel to cutting surface, cut steak crosswise into 1/8-inch thick slices [Tip: put steak into freezer 15 minutes before cutting so that it’s firm to slice but will “thaw” by time you’re ready to cook].
2. In medium bowl, toss steak slices with 1 Tbsp soy sauce and 1 crashed garlic clove. Let stand for 5 minutes.
3. Meanwhile, cut onion in half then cut crosswise into thin slices. Cut red pepper into 1/4-inch thick slices. Set aside.
4. In deep nonstick 12-inch skillet, heat 1 tsp. oil over medium heat until very hot but not smoking. Add half the beef and stir frequently (stir-fry) just until beef is no longer pink (30-45 seconds). Transfer beef to plate. Without adding additional oil to skillet, repeat with remaining beef.
5. In same skillet, heat remaining 1 tsp oil until hot. Add mushrooms and onion; cover and cook, stirring occasionally, until mushrooms are browned, 3-4 minutes.
6. Add broccoli, carrots, snow peas, red pepper, ginger, water and remaining soy sauce and garlic to skillet. Stir-fry until vegetables are tender-crisp, 5-6 minutes. Remove skillet from heat; stir in beef with its juices.
7. Serve over rice.