Beef Stir Fry with Peppers and Onions
TAGGED : SUGAR DETOX RECIPE
In the summer my dad loves to grill but in lieu of the grill during the snowy winter months, he’ll sauté up some veggies and beef over the stove top to make a beef stir fry with peppers and onions. Let me first say that my dad doesn’t eat a lot of red meat. I’m not certain if that was always the case, or if it’s something new over the last 10 years. But he will have an occasional steak or nice cut of meat. This makes it more of “a treat” as he’d say, so he doesn’t shy away from it, if it’s offered. A beef stir fry with peppers and onions is one of his favorite go-to recipes. The onions are lightly caramelized, and the peppers (you can go green, red, yellow, orange) are sautéd in, giving a nice veggie balance to the meat.
- 1 pound of grass fed flank steak, cut into strips
- 2 teaspoons balsamic vinegar
- 1 tablespoon rice wine
- 3 teaspoons extra virgin olive oil
- 1 large yellow onion, sliced into thin strips
- 1/2 green bell pepper, sliced into thin strips
- 1/2 red bell pepper, sliced into thin strips
- sea salt, to taste
- pepper, to taste
- crushed red pepper flakes (optional)
- sesame seeds (optional)
- Take strips of meat and place them in a bowl. Add vinegar and rice wine and a little salt and pepper. Toss.
- Heat pan or wok on high heat and add 1 tbsp of olive oil. Add the beef to the pan and cook for 20-30 seconds—enough to let the beef brown a bit. Next stir the beef for another 2 minutes.
- Remove beef and place aside. Next add the remaining tsp of oil to the wok and add onions. Let them cook and caramelize for about 2 minutes, stirring. Add the strips of pepper and cook for another 2 minutes. Return beef to pan, add any more sauce that you would like and anything else—like red pepper flakes and sesame seeds. If the sauce is too "saucy," then add a tsp or so of corn starch just to sop up the extra and thicken.
Non-Vegetarian Dairy-free Gluten-free Nut-free Paleo