SPICY STIR FRY STEAK
One of my favorite meals in the last few weeks has been any variation of rice with some sauced up meat. I have been really into the effortlessness of preparing rice, satueeting a meat, and pairing an easy chopped vegetable to lighten the dish.
The best part? Every single dish has been hearty, filling, and light. All at the same time. I’ve found ways to switch it up, to make new sauces and still not get tired of eating sauteed diced chicken.
But this spicy stir fry steak is slightly different, this post introduces juicy, tender steak bits. And woah those itty bitty steak bits were the bomb dot com.
A few of my recent takes on a rice bowl have been: this sriracha chicken, this korean beef bowl, and this similar version of this post: chicken stir fry.
All of those recipes are super simple with minimal ingredients and every single one of them has great flavor and spices.
In most cases I use some spice in these rice bowls (I guess that’s what we’re calling them now…). Its either red pepper flakes (a personal favorite of mine) or sriracha sauce. I think sriracha always gives a great flavor and you can add as little or as much as you want.
Did I also mention I’ve practically been obsessed with red peppers lately? I honestly think I have used them in almost all of my meals in the past few weeks. What’s a girl to do when she wants a veggie that goes unnoticeable in a rice bowl…?
Throw in a thinly sliced pepper and call it a day.
Steak Stir Fry
Ingredients
- 1 package stir fry steak strips or chunks
- 1 red bell pepper or any other color
- 1/2 teaspoon minced garlic
- 1 cup uncooked rice
- 1 tablespoon chilli garlic oil or olive oil
- 2 teaspoon sesame oil
- 1/4 cup less sodium soy sauce
- 2 tablespoons sriracha
- 1/2 teaspoon cornstarch
- Sesame seeds for garnishing
Instructions
- First slice the bell pepper into thin slices, set aside. Cut all fat from the steak, set aside. In a small bowl combine soy sauce, sriracha, and cornstarch, mix with a whisk until cornstarch is dissolved, set aside. Start cooking the rice.
- Heat 1 tablespoon chilli garlic oil and 1 teaspoon sesame oil in a large saucepan over medium heat, toss in peppers and garlic. Cook for 5 minutes, stirring occasionally. Place peppers in a bowl, set aside.
- With 5 minutes left on the rice, add remaining oil to the same sauce pan over medium high heat. Toss steak chunks, cook for 90 seconds on each side. Pour soy sauce, sriracha, and cornstarch mixture over the steak, mix well and let simmer. Add in peppers and let it heat together.
- Once hot, serve steak and peppers over rice.
- Garnish with sesame seeds.
This is definitely going to be popping up a lot this summer in our house.
Ooooh I love steak.
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