It's a Keeper: Sirloin Veggie Stir Fry

I definitely rely on stir fry recipes in the Summer. If I can't cook it outside on the grill, I want a recipe that will add the smallest amount of heat to my house as possible. Can you tell we have been having days over 100 degrees here? My latest stir fry recipe is from Rachael Ray's magazine: Sirloin Veggie Stir Fry. This was in the December-January 2008 issue, but that doesn't mean you can't make it in the middle of Summer!

The prep time and cook time for this recipe total 35 minutes and I think that is a fair statement. I did heat the house a bit making the pasta, but it was worth it. It takes this recipe from something yummy to something yummy and very filling (especially if you use whole wheat pasta). Give it a try and let me know what you think!

Here's the recipe with my comments in brackets:

1 1/2 pounds trimmed, boneless beef sirloin, sliced 1/4 inch thick
3 tablespoons soy sauce
1 bunch broccoli rabe, florets separated and long stems cut into 1/2-inch pieces [I used broccolini because my store never carries broccoli rabe.]
1/2 cup sun-dried tomatoes packed in oil and garlic, halved, plus 3 tablespoons of their oil
2 large cloves garlic, chopped
2 bunches scallions, cut into 1-inch lengths
1 to 2 pickled cherry peppers or other hot peppers, chopped [I loved the flavor from the cherry pepper, so use those if you can find them!]
1/2 pound angel hair pasta [Whole wheat pasta worked great in this recipe.]
1 cup beef broth
1 tablespoon cornstarch

1. In a bowl, combine the sirloin and 1 1/2 tablespoons soy sauce; set aside.

2. In a wok or large skillet, bring enough water to reach a depth of 2 inches to a boil. Add the broccoli rabe, lower the heat and simmer for 3 minutes. Drain in a colander and rinse well with cold water; set aside.

3. Return the wok to high heat, add 2 tablespoons sun-dried-tomato oil and the garlic and stir-fry for 1 minute. Add the sirloin and stir-fry for 2 minutes. Transfer the meat and its juices to a bowl. Add the remaining 1 tablespoon sun-dried tomato oil to the wok, then the scallions, peppers and sun-dried tomatoes; stir-fry for 1 minute.

4. In a large pot of boiling, salted water, cook the pasta until al dente, about 3 minutes. In a small bowl, stir together the beef broth, cornstarch and remaining 1 1/2 tablespoons soy sauce. Add the mixture to the wok, stirring until thickened, about 1 minute. Return the meat, its juices and the broccoli rabe to the wok; cook until heated through.

5. Divide the pasta among 4 plates; top with the steak and vegetables.

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