Beef Stir Fry Over Rice

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Beef Stir Fry Over Rice

I love this beef stir fry, that salty, sweet and savory combination just can’t be beat. When you begin cooking the vegetables, start a pot of rice at the same time and dinner will be ready in less than 30 minutes. And you won’t even have to call the take out delivery guy!

 

Ingredients

1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces carrots, thinly sliced
1/4 pound red onion (white onion is good as well)
1/2 -ounce ginger thinly sliced

 

Directions

Step 1:  Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.  Thinly slice ginger, onion, carrots, and green onion.

    

 

 

Step 2:  In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.

Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garliccook 1 minute more. Add the carrots and cook for 2 to 3 minutes more. Add the onion and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine. Add green onion and mix well.

               

 

 

 

Serve over rice.