Midwestern Meats

Skirt Steak Stir-Fry

This quick and simple recipe makes for a great weeknight meal.  I’ve kept it simple by utilizing a bag of frozen prepared vegetables to eliminate hassle and quicken the process.  Of course, you can always utilize fresh vegetables if you’d like.  (Prep 5 minutes.  Cook 15 minutes.  Serves 2)

1/3 Cup Soy Sauce
1 Cup Beef Broth
1 Tablespoon Corn Starch

2 Tablespoons Sesame Oil
¼ Cup Yellow Onion, finely diced
¼ Cup Carrots, finely diced

2 Cloves Garlic, minced
1 Tablespoon Fresh Ginger, minced
1 Bag Frozen Stir Fry Vegetables

1 lb Skirt Steak, thinly sliced

Green Onions, sliced

Hot Cooked Rice (to serve)

In a mixing bowl, combine the first three ingredients, stir, and set aside.  Next, add oil to a wok or skillet over high heat; add onions and carrots and cook until just tender, about 1 minute.  Add garlic, ginger, and frozen vegetables and sauté,  Stirring often until the vegetables are just tender and slightly charred, about 2 – 3 minutes.  Add steak and cook for another minute, or until just browned.  Pour in soy sauce mixture and bring to a boil.  Remove from heat, and stir to evenly distribute the flavor.  Garnish with sliced green onions.  Serve over hot cooked rice.

Written by Rod McConnell — October 14, 2013

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