I’m spoiled. I mean COMPLETELY spoiled. Not only have I been able to travel to several countries, but I also have lived in Hong Kong and Taiwan. For my fellow Americans, we’re being robbed. Robbed of true authentic Chinese food! They have luscious fruits and vegetables that are not even found in the States! **Moment for my pity-party** Okay, let me reel it in a little bit. I love me some true Chinese food. It sparks memories of an amazing, unique culture that I’ve grown to love. That’s why lots of love went into this colorful Steak Stir Fry recipe. As for my HHFC (Handsome Husband Food Critic), I think I caught him licking his plate when I started cleaning up after dinner.
Okay, I can’t hold back my food photography inner-nerd. Tasty Food Photography… what have you done to me?!?! Look at all the colors! Bell pepper… red and in your face! Broccoli… you green crunchy little devil. Steak… oh you juicy, medium-rare steak… get in my belly! Not only are there lots of contrasting colors, there are lots of complimenting flavors.
When eating a stir fry in Taiwan, I enjoyed the textures and natural flavors of the vegetables accented by a mild sauce. Don’t worry. You’ll still get the saltiness you crave from soy sauce, but why insult our vibrant friends… the veggies, I’m talking about the veggies… by smothering them in a sauce that’s more like a gravy?
Okay, I think it’s time. Pull up a chair and let’s discuss rice. Rice is NOT made equally. It ranges from grainy to sticky. If you’ve attempted chopsticks, you know grainy is a no-go. Sticky. We want it sticky! When you can’t read the writing on the package because it’s all in characters, you know you’ve found a keeper. Here are some of the tops sellers on Amazon. I just ordered the Tamanishiki and can’t wait!
Keeping you longer from making this steak stir fry is just wrong. You’re going to love the dynamic flavors! Can’t wait to hear what you think. Enjoy your stir fry!
- 1 lb sirloin steak, thawed
- 1/2 cup rice vinegar
- 1/2 cup low-sodium soy sauce
- 1/2 cup extra virgin olive oil
- 1 Tbs mince garlic
- 2 tsp salt (divided)
- 2 tsp pepper (divided)
- 2 cups brown or white rice
- 2 Tbs extra virgin olive oil
- 3 large organic carrots, peeled and cut into 1/4 inch slices
- 3/4 cup organic beef broth or stock
- 1/4 cup low-sodium soy sauce
- 1 Tbs cornstarch
- 1/2 tsp crushed red pepper flakes (optional... if you want it spicy!)
- 1 large head of broccoli, cut into florets
- 1 large red bell pepper, cut into thin strips
- 1 large zucchini or summer squash
- 2 cups of sugar snap peas or snow peas
- In a shallow air-tight container, place steak. In a small bowl, combine rice vinegar, 1/2 cup soy sauce, 1/2 cup olive oil, minced garlic, 1 tsp salt, and 1 tsp pepper. Stir well and pour over steak. Refrigerate and marinade for at least 30 minutes to an hour. Once marinaded, grill steak on medium heat for 3 to 4 minutes on each side. Remove and immediately wrap in aluminum foil and allow steak to sit for at least 7 to 10 minutes. Slice steak into thin strips.
- In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add rice. Cover and turn down to simmer for about 20 to 25 minutes until rice is tender.
- In a large frying pan, heat 2 Tbs olive oil over medium heat for 1 to 2 minutes. Add carrots and saute for 2 minutes.
- Meanwhile, in a small bowl, combine beef broth, soy sauce, cornstarch, and crushed red pepper and stir well. Pour over cooking carrots and stir continuously.
- Add broccoli and bell pepper. Cook for 2 minutes.
- Add zucchini and peas and cook for an additional 2 minutes until excess liquid evaporates and zucchini slightly tender.
- Add cooked steak strips to vegetable mix and serve over cooked rice. Enjoy!