Beef Stirfry


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2 1 lb. steaks, 3/4″ thick
2 large sweet onions, thinly sliced
4 tablespoons extra virgin olive oil
2 large red or green bell peppers
1/4-1/2 hot pepper (or to taste)
2 celery stalks, thinly sliced
5 large cloves garlic, minced
2 tablespoons Marsala or other red wine
1/2 lb. fresh or 2 4oz cans mushrooms
about 1/2 cup water or beef broth
1/2 teaspoon beef soup base (optional)
1 tablespoon flour
1 tablespoon soy sauce
1 tablespoon butter
salt, pepper, seasonings (optional)
Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4″ in width. Trim away and discard fat and sinew. Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients. Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium – be your own butcher for the most economy!)Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery, along with a small amount of hot pepper. Add more olive oil if needed.

Add garlic after meat has browned. Add a few tablespoons of wine to deglaze the bottom of the pan. Sprinkle flour over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.

Note: Be sure to taste what you’re cooking! Adjust seasonings, adding beef soup base or bouillon, garlic powder, salt, pepper, and hot pepper, optionally, if more flavor is desired.

Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).

Serve over steamed rice, buttered noodles or chow mein noodles.

Variation: Add 1 lb broccoli raab halfway through the cooking time. Cook until broccoli raab is tender but still a bright green color.



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