Quick Beef Stir-Fry with Bell Peppers
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Sometime in the mid-80s I gave my father a subscription to Gourmet Magazine for Christmas. I think this goes down in family history as the most appreciated gift ever given to him by one of his kids. He continued to subscribe to Gourmet for at least 15 years. Over the last few years, mostly to get ideas for this site, dad has been skimming through decades old issues that he still has in stashes all over the house. Here's a recipe he came across last week that was surprisingly good, considering how simple the ingredients, and how quickly and easy it was to cook. The original recipe called for chuck, we used top sirloin, which made the beef strips very tender, but because the strips are so thin, and cut across the grain, you could easily use chuck. I also added sliced onions to the peppers because well, steak and onions are just plain good.
Quick Beef Stir-Fry with Bell Peppers Recipe
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Ingredients
- 1 pound top sirloin or chuck steaks (about 1/2 inch thick), trimmed
- Salt and freshly ground black pepper
- 1 large garlic clove, minced
- Olive oil, grapeseed oil, or canola oil
- 2 medium bell peppers, one red, one green, sliced into 1/4-inch strips
- 1/2 yellow onion, thinly sliced lengthwise (root to top)
- A dozen cherry tomatoes, cut in half, or one large tomato, roughly chopped
- 1 Tbsp Worcestershire sauce
Method
1 Season the steaks with salt and pepper and rub minced garlic over them, both sides. Place the steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks to a 1/4 inch thickness. Let the steaks sit for 10 minutes to absorb the flavor of the garlic. Then cut them across the grain in 1/2-inch wide strips.
2 While the steak is sitting, heat 2 Tbsp oil in a large skillet on medium high to high heat. Add the sliced onions and bell peppers, cook, stirring, until just barely tender, about 1-2 minutes. Add the tomatoes and cook for another minute. Remove the vegetables from the pan to a bowl and keep warm.
3 Heat an additional 2 Tbsp of oil in the skillet on medium high to high heat, until the oil is shimmering, but not smoking. Add the strips of beef let the beef brown initially, without stirring, but as soon as it is brown on at least one side, then stir. Cook for no more than a minute (for rare). Add the vegetables and Worcestershire and cook for a half minute longer, stirring. Remove from heat.
Serve alone (low carb), or with steamed rice. Salt and pepper to taste.
Serves 4.
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That looks soooo good !! I will be trying this recipe for sure !! Was wondering, could you use round steak instead? I'm on a very tight budget right now.