Steak, Stir-Fried

I realized I couldn't even remember the last time I cooked red meat. I guess that explained the craving. So I picked up a steak at the butcher and threw this quick stir-fry together from items in my crisper and pantry. Super yummy lunch; this really hit the spot. As good as just about any Chinese delivery.

Easy Broccoli Beef

Serves 4.

1 lb. boneless sirloin steak, chopped into roughly 1inch cubes
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
2 Tbsp. corn starch
1/4 cup soy sauce
2 tsp. seasoned rice vinegar
1/2 tsp. ground or fresh grated ginger
1 tsp. sesame oil
about 10 dashes chili oil
1 Tbsp. Truvia stevia sweetener (or 2 1/2 Tbsp. sugar)
1 cup beef broth
2 Tbsp. peanut or vegetable oil, divided
2 cups broccoli florets
1 red bell pepper, cut into roughly 2 inch strips
1 yellow onion, cut into roughly 2 inch strips
2 large garlic cloves, pressed
2 cups cooked brown rice

Sprinkle cubes of steak on all sides with garlic salt and pepper. Set aside to rest for 15-30 minutes. Meanwhile, in bowl or measuring cup, mix cornstarch with soy sauce, vinegar, ginger, sesame oil, chili oil, and sweetener/sugar. Add beef broth and blend with a fork. Set aside. Blot steak cubes dry with paper towels. In large skillet, heat one tablespoon of the cooking oil over medium high heat. Add steak cubes in one layer. Sear on one side without turning for about 1-1 1/2 minutes, until just browned. Flip the chunks and sear for another 1-1 1/2 minutes until browned on the other side. Remove from pan and set aside. Add remaining tablespoon of cooking oil to the skillet and swish it around to recoat the surface. Add broccoli, bell pepper, and onion to the pan and stir-fry until the broccoli is just tender, about 7-8 minutes, stirring often. Add pressed garlic and continue to stir-fry another 30 seconds. Add steak cubes back into the skillet with the vegetables and toss to combine. Blend sauce mixture again with the fork. Pour over skillet contents. Toss everything together over heat until sauce has thickened, about 1-2 minutes. Mound 1/2 cup rice on each plate. Divide stir-fry evenly into four portions and pour over rice.

Another Hearty Soup

And thus continues my experiments with using V8 as a base for soup. This time just a cup gives a rich twist to a classic beef barley soup, just in time for a nasty head cold. I've been trying so many home remedies, but nothing works like homemade soup and a steaming mug of ginger tea with honey and lemon.

Again, I used vegetables I had on hand in the crisper, but this would be equally as good with peas, corn, green beans, or zucchini in any combination instead of, or along with, kale and broccoli.


Tomatoey Vegetable Beef Barley Soup

America's Test Kitchen asserts that whole sirloin tip steaks make the best beef for soup, or alternately blade or flank steak. I used very affordable chuck stew beef and it turned out terrifically. This makes a large pot of soup, enough for about 8 large servings. It could be easily halved.

1lb beef, trimmed of fat and gristle and chopped into half-inch pieces
2 Tbsp soy sauce
1 Tbsp oil
1 onion, chopped
3 carrots, chopped
4 stalks celery heart, chopped
2 large cloves garlic, pressed
2 Tbsp red wine vinegar
1 cup V8
1 can diced tomatoes, with liquid 
3 packed cups kale, prepared*
2 cups small broccoli florets
4 1/2 cups beef broth
1 1/2 cups chicken broth
1 bay leaf
1 cup barley


Marinate beef in soy sauce for 15 minutes. Heat oil in large Dutch oven over medium-high heat. Saute onion, carrots, and celery for 5 minutes or until onion starts to turn translucent. Remove vegetables to a bowl. Add beef, with marinade, to pot and brown, stirring often, for 6 minutes. Add garlic and saute 30 seconds. Add red wine vinegar plus 1 Tbs of the V8 and cook for another minute or two, stirring constantly. Combine all ingredients in pot and bring to a boil. Cover and reduce heat to a strong simmer. Simmer for 45 minutes or until barley is soft and vegetables are tender. 


As with most soups, this is great leftover after all the flavors have had time to meld. The barley will continue to soak up moisture overnight and get puffier, which makes it even better. Keep extra beef broth on hand to add to leftovers to replace lost liquid. 


*To prep a head of kale, remove and discard the toughest stems and ribs and coarsely chop remaining leaves into bite-sized pieces.