I saw the steaks during our grocery shopping trip and immediately thought of stir fry!
This meal was easy to prepare, quick to cook, and affordable!
- 2 top round steaks, trimmed of fat
- 2 medium red bell pepper, sliced
- half of a large red onion, sliced
- 2 limes, juiced
- 2 TBSP garlic, minced
- 1 pint of grape tomatoes
- 3 TBSP fresh ginger, grated
- 1/2 C soy sauce
- 1 carrot, julienned
- 1/2 C cilantro, chopped
- 1 bunch of scallions, chopped
- 1/2 C bean sprouts
- kosher salt
- freshly ground black pepper
- 1/4 C water
- 3 C cooked white rice (or you can use brown if you have it!)
Have your warm cooked rice on standby, we do it in our rice cooker which is a fantastic device!
In a bowl, mix together the garlic, ginger, soy sauce, and lime juice. This is your sauce for the stir fry.
Season BOTH sides of the steak very well with kosher salt and freshly ground black pepper, turn your pan (I used our non-stick pan sprayed with olive oil) on high heat and get the pan SUPER hot as you need to sear your meat.
Once the pan is very hot, carefully place both steaks in the pan and DO NOT touch the steaks. Cook on the first side for 4 minutes, flip the meat and cook an additional 2 minutes. Take off the heat to your cutting board and let rest while you cook the veggies.
Toss in the still hot pan your onion, bell pepper, and carrot. Season with kosher salt and freshly ground black pepper. Cook for about 2 minutes. Add the water and using a wooden spoon, scrape up the brown bits from the meat (FLAVOR!). Add the tomatoes, bean sprouts, and cilantro. Cook for about 5 minutes until the vegetables are still a bit crisp but no longer raw.
Add your sauce and scallions to the vegetables and cook for an additional 3 minutes. During this time slice your meat against the grain VERY thinly. A serrated edged blade works best for this.
To assemble per serving, put a few scoops (1/2 C or so) of rice into your bowl, top with the vegetable mixture (1/2 C), and 5-7 strips of steak.
To veganize this dish, eliminate the meat and use firm tofu marinated in some extra sauce (garlic, ginger, lime juice, and soy sauce) for about 10 minutes before cooking it.