Easy Beef and Broccoli Stir Fry

This is simple flavorful and super easy to make.

Ingredients:
Flank Steak, sliced against the grain
1 cup broccoli
1 medium onion, sliced
2 red peppers, sliced
1/4 cup soy sauce
3 garlic cloves, minced
splash lemon juice (to taste)
splash rice wine vinegar (to taste)
1 tbs vodka (optional)
1 tbs Sriracha sauce (optional)
1 tbs peanut oil
white rice

Directions:
Mix the soy sauce, garlic, lemon juice, rice wine vinegar, Sriracha sauce and vodka in a small dish. Wisk together to combine. Pour about half over the sliced flank steak. Let marinate at least an hour.
Heat oil over medium-high heat. Sautee the onion. Add the flank steak and marinade. Cook until desired doneness. Add the broccoli and red pepper. Sautee about 3 minutes. Pour the remaining marinade over the dish and stir to combine. Let cook down another 2 to 3 minutes. Serve over rice.

My opinion:
The vodka makes the meat super tender and the Sriracha sauce adds a bit of heat. This is a staple in our house, especially when we aren’t feeling very creative. If you change the marinade, add honey for example, the entire flavor profile changes, so it is like a whole new dish!

Advertisements

Filet Mignon for Valentine’s Day


This is a copy recipe from an amazing steakhouse in San Antonio. We were lucky enough to have a friend work there and share the secret. While the marinade is great as a finishing sauce as well, the whole dish is better if the steak marinate in it overnight.

Ingredients:
soy sauce (about 3 tablespoons)
garlic (fresh or powder to taste)
Salt
Fresh Ground Black Pepper
Vodka (about 2 tablespoons)
Grill

Directions:
Mix all the ingredients together in a cup or custard dish, wisk to combine with a fork. Pour 1/2 the mixture over the filet. Let marinate for at least an hour. Once coals are hot (truthfully, J does this, so I’m not entirely sure of the actual grilling process), add filet. Baste with up to two tablespoon when you turn the meat. Cook to desired doneness. You should still have a little reserve marinade. Once you’ve removed the filet from the grill, pour the rest or use as a dipping sauce.

My opinion:
It takes a few times to get the proportions perfect to your taste, but once you do, you’ll never go back to plain old A-1 sauce again.