Steak Stir-Fry

Name: Steak Stir-Fry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon beef bouillon granules; 454 grams beef top sirloin steak, cut into thin strips; 2 Tbsps canola oil; 237 milliliters sliced carrots or celery; 4 servings Hot cooked rice; 2 Tbsps cornstarch; 1 garlic clove, minced; 1 large green pepper, julienned; 5 green onions, cut into 1-inch pieces; 1 teaspoon ground ginger; 0 teaspoons pepper; 79 milliliters soy sauce; 237 milliliters boiling water

You can never have too many main course recipes, so give Steak Stir-Fry a try. Watching your figure? This gluten free and dairy free recipe has 363 calories, 30g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up beef bouillon granules, green onions, rice, and a few other things to make it today. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Dissolve bouillon in water.

Ingredients you will need

Bouillon

Water

Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.

Ingredients you will need

Corn Starch

Soy Sauce

Bouillon

Garlic

Ginger

Pepper

Beef

Meat

Cooking Oil

Equipment you will use

Frying Pan

Wok

Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through.

Ingredients you will need

Vegetable

Soy Sauce

Meat

Cooking Oil

Equipment you will use

Frying Pan

Serve with rice.

Ingredients you will need

Rice

Equipment

Frying Pan

Wok

Ingredients

Servings:

1teaspoon

beef bouillon granules 454grams

beef top sirloin steak, cut into thin strips 2Tbsps

canola oil 237milliliters

sliced carrots or celery 4servings

Hot cooked rice 2Tbsps

cornstarch 1

garlic clove, minced 1large

green pepper, julienned 5

green onions, cut into 1-inch pieces 1teaspoon

ground ginger 0teaspoons

pepper 79milliliters

soy sauce 237milliliters

boiling water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Raymond R Collection Merlot. It has 4.1 out of 5 stars and a bottle costs about 12 dollars.

Raymond R Collection Merlot

The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.