I decided to give everyone a break from the Southwestern chicken recipes, and do a complete 180. Asian! Steak! Stir fry, oh my!
I have a confession that I'm not even a little bit ashamed over. This dish was made using a New York strip steak. That's right. Now, before you start chasing me off with pitchforks, you can listen to my reasoning. A couple of months ago, on a Costco trip, I bought a 5-pack of New York's. I vacuumed-packed (2) packs of 2 and sealed 1 on its own. I planned on using that individual steak for exactly a dish like this, an Asian stir fry. Granted, the hubby's eyes about bugged out of his head when I told him we were using a steak for a stir fry, but after one bite, he pretty much shut up :)
That being said, you would by no means be forced to use such a nice cut for this dish. Sirloin, flank, or skirt steak would work beautifully in this dish.
Another note on this dish- I grilled my steak. I did! I wanted tender slices of beef that would not be in any danger of being overcooked. Mission accomplished! I had the hubby grill the steak, and then I let it rest while I prepared the rest of the dish. I sliced the steak at the last second, and threw it in the pan at the very end, as I was removing the dish from heat. The steak was still warm, it didn't need to be cooked anymore. The only thing it needed was a dip in the sauce, and it was G2G. That's online speak for "Good to Go!" You are not required to grill your steak. If you decide to forgo that technique (you know, because it's March, it's cold outside, and you aren't crazy like me), I would brown the beef on the stove after softening the onions in the recipe.
Just in case you were all wondering, the hubby ate 2 plates of this. Yep, you know it's good. The hubby only has seconds on a handful of dishes. I get the most satisfaction out of dishes that warrant a return to the pan by the hubs. But really, it's hard to go wrong with men and steak.
Now for some exciting news! Last week's Sticky Sweet Baked Chicken is a weekly feature over on The Country Cook's Weekend Potluck. I've been participating in the Weekend Potluck for a couple of months now, trying to network and grow my blog. I just about died when I got an email that I was being featured. You can bet I'll be walking on air this weekend :) Head on over to the Potluck, and check it out!
Have a great weekend everyone!
Ingredients (serves 3-4)-
1 New York strip steak, trimmed
olive oil, salt, pepper
1 head broccoli, cut into florets
1 tbsp peanut oil
1 large onion, thinly sliced
3 cloves garlic, minced
1/4 cup soy sauce
1/3 cup brown sugar
2 tbsp fish sauce
1 tbsp chile paste with garlic
1 tbsp sesame oil
2 tsp rice vinegar
2 tsp cornstarch
hot cooked rice or noodles (for serving)
garnish- sliced green onions and sesame seeds
1. Preheat gas grill on high. Oil and/or clean the grates.
2. Prepare the steak- brush trimmed steak with olive oil, season to taste with salt and pepper. Place steak on pre-heated grill, and close lid. Cook for 3 minutes, then flip to the other side. Cook for another 3-4 minutes. Remove from heat, and allow to rest for 10-15 minutes. Thinly slice and keep warm. Set aside.
3. Prep the broccoli- steam the broccoli. Steam in a covered pan over boiling water for 3-5 minutes, or until broccoli reaches desired texture. I steamed mine for 3 1/2 minutes, because I like my broccoli with crunch. Set broccoli aside.
3. Heat peanut oil over medium-high heat. When hot, add onion. Stir fry for 2-3 minutes or until onions start to soften. Add garlic to pan, cook for 30 seconds. Add broccoli to the pan, stir-fry for 1 minute.
4. In a small bowl, whisk together the soy sauce through the cornstarch. When the cornstarch is fully dissolved in the mixture, add mixture to the pan. Cook over heat for 1-2 minutes or until sauce begins to thicken. Add steak to the pan, toss to combine, and remove from heat.
5. Serve stir fry over rice or noodles. Garnish with sliced green onions or sesame seeds. Serve immediately.