Friday, July 8, 2011

Foodie Friday: Mediterranean Beef Stir Fry

Mediterranean Beef Stir Fry
1/2 lb. sirloin steak
1/2 c. water
1/4 c. red wine vinegar
2 tsp. minced dried onion
1/4 tsp. pepper
1/8 tsp. ground red pepper
6 oz. linguine
2 T. butter
2 tsp. cornstarch
2 cloves garlic, minced
3 T. olive oil or cooking oil
1 c. broccoli
1 c. cauliflower
1 c. carrots (sliced)
1 c. mushrooms (sliced)
Grated Parmesan cheese

Cut up all of the vegetables and set aside.

Thinly slice across the grain, bite size strips of steak. Combine water, vinegar, onion, pepper, and red pepper together in a medium size bowl. Add meat and mix well. Marinate for 15 minutes at room temperature.

 In a large pan, Sir fry garlic in 3 T. oil for 30 seconds.

Using a slotted spoon, remove the meat from the marinade and add to pan. Add cornstarch to the remaining marinade. Stir and set aside. Cook meat for about 3 minutes.

Add vegetables- stir fry about 5-7 minutes, until vegetables are tender. (I put a lid on the pan because it helps the vegetables cook faster.)

Add marinade to meat and vegetables. Cook and stir until bubbly (about 2 minutes). Meanwhile, cook linguine pasta. Toss with butter after cooked and drained. Serve with pasta and parmesan cheese. Makes 3-4 servings

My notes: When I make this, I often use more meat then the recipe calls for- probably more like one pound. This means that I also sometimes increase the marinade. I also sometimes change the amounts of vegetables. I don't love mushrooms, so I often do less mushrooms and more of the other vegetables. I served this with a strawberry and orange romaine salad you can find here.

Looking for more great recipes? Check out Designs by Gollum.


Mrs. Hawk said...

I love your "notes". It was like a disclaimer to the whole recipe. :) Going to try this someday!

Emily said...

@Mrs. Hawk- You are right- I just went back and read the "notes." I felt like I needed to keep the recipe true true and just add how I change it! :) You could make it "as is" and it would be great. I just happen to love meat!

Kelly @ Love Well said...

A few years ago, I started to fail at this recipe. It just never turned out right and I couldn't figure out why.

Eventually, I figured out it was because I had doubled (or tripled) the meat and veggies without increasing the marinade one iota. D'OH!

It's better now. Although I will say -- I have a hard time getting the meat to saute and not steam. Whenever I cook it, there is so much marinade still in the meat, a lot of liquid bubbles up around it and causes the meat to boil, essentially. I have to have the heat up REALLY HIGH to get a good char.

(Did you want all my notes? No? Hmmmm.)