It's also that time of year when those of us with busy schedules are looking for quick and easy dinner ideas. I often forget how easy stir-fry dishes are, as long as you do a bit of prep ahead of time... dinner can be on the table in less than 30 minutes!
We also order Chinese food frequently, so I tend to shy away from stir-fry dishes since we often have leftovers in the fridge that have the same flavors... however, there was one week that we didn't order Chinese food. That meant I could try this recipe I've had marked in my Ellie Krieger cookbook (So Easy) forever.
This dish came together in a snap and I served it with brown rice (I loved that no one seemed to notice the difference!). A pretty simple meal that satisfied everyone at the dinner table.
The sauce was very simple to make and takes only minutes to cook down and thicken up. There are so many variations that you could make on this dish based on what you have on hand or what veggies your family prefers. I made some changes based on what looked good at the grocery store the week I made it, so the recipe below reflects those changes.
Next time you need something quick and easy for dinner, don't forget about stir-fry!
Onion, Pepper and Steak Stir-Fry
- 4 teaspoons canola oil
- 1 pound top round steak, sliced thin
- 2 red bell peppers, sliced into strips
- 1 medium onion, vertically sliced
- 2 cloves garlic, minced
- 1 1/2 cups beef broth
- 3/4 cup dry red wine
- 3 tablespoons soy sauce (for Gluten Free use Tamari of Gluten Free Soy Sauce)
- 1 1/2 teaspoons cornstarch
- 1/4 cup cold water
- Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add the beef and cook about 5 minutes - until all sides are browned. Remove the meat to a plate and keep warm.
- Heat the remaining oil in the skillet and add the peppers and onion. Cook over medium-high heat for 3-5 minutes - until slightly softened. Add the garlic and continue to cook another 3 minutes.
- Meanwhile, combine the cornstarch and water and stir until cornstarch is dissolved.
- Return the beef and any juices to the skillet. Add the broth, wine, soy sauce and bring to a boil. Reduce heat to a simmer and continue to cook until reduced by a little more than half.
- Add the dissolved cornstarch and cook until the mixture has thickened up - about 2-3 minutes.
- Serve over brown rice.