Rib Eye Steak Stir-Fry

Ingredients 
1 (1 LB) whole marinated rib-eye steak, cut into 2-inch strips
¼ cup all-purpose flour
4 tablespoons sesame oil, divided
1 teaspoon sesame seeds
4 cloves garlic, diced
1 medium yellow onion, chopped
2 tablespoons thinly sliced ginger
¼ cup sliced red bell pepper
1 ½ cups chopped napa cabbage
2 tablespoons vegetarian hoisin sauce
1 ½ tablespoons low-sodium soy sauce
1 tablespoon chili garlic sauce, or red pepper flakes
1 cup low-sodium beef stock
2 tablespoons sugar
1 (8 oz) can water chestnuts
1 ½ cups snow peas
Ground black pepper
2 green onions, chopped

Steak Marinade:
3 tablespoons olive oil
1 ½ tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon Teriyaki sauce
1 ½ teaspoons garlic powder
2 tablespoons steak seasoning

Directions

For Marinade–>> Mix all ingredients in a small bowl. Place the steak strips in a ziplock bag, pour in the marinade, zip to lock, and then shake the bag to coat the meat with the marinade. Refrigerate for at least 3o minutes to let the marinade set before cooking. When ready, place the steak in a medium bowl, add the flour and mix using hand to coat.

For Stir-Fry–>> Heat 2 tablespoons of the sesame oil in a large skillet over medium-high heat. Add the steak and sesame seeds, and stir fry for 3 minutes. Remove the steak from the skillet immediately and set aside. The beef should still has it’s “pink” color, and it’s okay because it would continue cooking by itself while resting.

In the same skillet, add the 2 tablespoons remaining sesame oil. Add garlic and cook for 1 minute. Add onion and sauté until translucent, then add ginger and cook for another 1 minute. Stir in bell pepper and cabbage, then pour in the hoisin sauce, soy sauce and chili garlic sauce. Add water and sugar, and simmer for about 5 to 8 minutes. Add water chestnuts and snow peas, and season with black pepper (adjust the taste if necessary). Put the steak back into the skillet, and stir fry for 1 to 2 minutes. Remove from heat and transfer to a serving plate. Serve over steamed white rice. Enjoy! :]


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