Between getting groceries today, starting to take down the holiday decorations and just general clean up, I did not feel like doing a lot of prep to get dinner on the table. I had another recipe in mind for dinner tonight, but decided to make this Flank Steak and Vegetable Stir-Fry I had set aside for later in the week. While there was some slicing that needed to be done, it really took very little effort.
We used flank steak for the protein portion of this dish, but you could just as easily use sirloin if you wanted. To make slicing the steak into thin strips a little easier, stick it in the freezer for about 15 or 20 minutes. This won't make it rock solid, but it will firm the meat up just enough to get thin slices easily. Besides your regulation salt and fresh ground pepper, the steak is taken a slightly different route, flavor-wise, with a sprinkling of five-spice powder. Thinly sliced carrots are first to hit the hot skillet, followed by the sliced steak and broccoli florets. The sauce, a combination of beef broth, soy sauce, crushed red pepper, a dash of sugar and cornstarch to thicken, is added next, followed by crisp snow peas. Within 5 or 6 minutes after the carrots hit the pan, dinner was finished - we served ours over a bed of nutty brown basmati rice. Tender beef, vibrant vegetables and a tasty sauce all wrapped up in no time - what more could you ask for?
That stir-fry looks like just the thing for my New Year's diet. The chocolate granola, too!
ReplyDeleteHope you have a great New Year!
Same to you Tracy!
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