Steak n Vegetable Stir Fry

Home Up Printer Friendly



2 tablespoon peanut or olive oil                                               2 tablespoons butter
2 medium onions, coarsely chopped                                        1 cup broccoli florets
1 1/2 lbs. round steak, thinly sliced,                                         1 tablespoon soy sauce
    cut in 1/8" thick strips                                                       1/2 cup beef broth
2 tablespoons cornstarch                                                        2 tablespoons Worcestershire sauce
Freshly ground black peppercorns (Tellicherry) - to taste          1 teaspoon Sea salt - to taste
1 cup green bell peppers, sliced                                              1 cup red bell peppers, sliced
1 cup Portabella mushrooms, sliced                                         1 cup yellow bell peppers, sliced
2 tablespoons water                                                                       Meat tenderizer (optional)
Wild Bill's Meat Rub (to taste)



1/2 cup Extra Virgin Olive Oil
1/8 cup Dry Sherry
1/8 cup Wine Vinegar
1 Lime - juiced
1 Tablespoon Soy Sauce (Kikkoman) use less sodium if desired
2 Tablespoons Worcestershire Sauce
1 Teaspoon freshly ground black pepper corns (Tellicherry) is considered the best
1 Teaspoon Kosher or Sea Salt
3 Garlic Cloves - minced fine
5 or 6 dashes of Liquid Smoke
1 Tablespoon Brown Sugar

Mix all the ingredients in a plastic, glass or stainless steel container with a lid and add meat.  I normally add a light coating of Wild Bill's Dry Meat Rub to the meat about 30 minutes to an hour before placing in the marinade.  Stir and rotate the meat/marinade every few hours to evenly distribute the marinade.  You can leave meat in the marinade overnight if desired.  This recipe is good for several pounds of meat.

Cut steak across grain into 1/8" strips and sprinkle meat tenderizer onto meat;  place in above marinade at least two hours to overnight.  Heat oil and butter in wok and stir fry onion until it is transparent; about 5 minutes.  Push the onion up the side of the wok, then add steak and stir fry until meat turns brown.  Season meat with soy sauce, Wild Bill's Meat Rub and mix in onions.  Remove meat and onions from the wok and set aside while steaming the vegetables.  Place the broccoli, bell peppers and mushrooms in wok and add beef broth.  Cover with wok lid and steam vegetables for 5 to 7 minutes al dente.  (If you prefer your vegetables more done, let them cook for a couple of minutes longer).  Add meat and onions back to wok and season with salt and freshly ground black peppercorns to taste.  Mix cornstarch and water adding to the stir fry mixture and stir until sauce thickens and serve over a bed of yellow or brown rice.

YIELD:  4 servings

Above recipe prepared on 04-10-13 and used my standard recipe for marinating all types of meat except pork and lamb of which I add additional ingredients and take away one or two. I like this recipe since the veggies are not floating in the sauce.

This recipe leans more toward Oriental cuisine; however I cooked the vegetables until very tender and not al dente which is not the norm.  Leave out the broccoli, celery, soy sauce and substitute yellow squash and change the seasoning and marinade and you will have the makings of Mexican Steak Fajitas with Tortillas.  I will do some Mexican standard recipes in the near future.    

Note: I purchased a genuine 14 inch diameter hand hammered wok in 1989 from a TV commercial.  Much to my surprise, everything as shown on the TV ad was exactly what we received.  The wok works best using a gas range or outside gas burner.  The electric range burner even with an auxiliary ring support heats the wok too slow.  Bill aka Mickey Porter 03-12-99.

A few sequence pixs taken of the original recipe that I did on 02-17-09.  Click on sequence thumbnails for a larger screen view:

The ole hand hammered wok was brought out from decades of retirement/storage and was a lot of fun to use.  The wok had a little rust on it but guess a little bit of iron oxide might be good for the system.  The vegetables would have been much prettier had I left them crunchy from steaming a few minutes only as the original recipe spelled out plainly but had to go to the limit cooking them.  Grin if you must!  Nevertheless, the taste was outstanding!  I believe I started out with 1.8 lbs. of Sirloin Tip but it was not the greatest cut of beef and ended up trimming quite a bit from it. 

Web published by Bill aka Mickey Porter on 02-17-09 with updated pixs and recipe on 04-10-13.

Home Up Printer Friendly