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Thursday, July 25, 2013

Thursday Recipe - Stir-fried Beef Strips

My mom used to make these and serve them with plenty of rice and vegetables although you could stuff it into tortillas with some lettuce and sour cream for a different taste. They aren't oriental, more like regular steak in flavor. Use a more tender cut for this recipe. Round steak will probably be too tough, although my mom used it more than once. A basic sirloin steak will work just fine. Don't get too extravagant.

Stir-fried Beef Strips

2 T. oil
1 1/2 lbs. good quality sirloin steak cut into strips with the big bits of fat trimmed off
1 onion, sliced into strips
1 T. worcestershire sauce
salt and pepper to taste

Heat oil in a cast iron frying pan or other very heavy pan until hot. (I flick a drop or two of water into the pan. If it sizzles immediately, it's ready.) Add half the meat strips. Stir around until the meat is seared on the outside. Remove the strips, set aside. Repeat with the other half of the strips.

Add the onions to the pan along with the seared meat. Douse with worcestershire sauce. Cook, stirring often, until meat is as done as you prefer. This usually takes less than ten minutes total.

Remove the meat, add salt and pepper to taste.

Stir 1 T. cornstarch into 1 c. cold water. Add to the drippings in the pan. Bring to a boil, stirring constantly. Boil and stir one minute.

Serve the meat with the gravy over rice.