Is anyone like me and have a freezer full of beef? This summer, some friends and I went in together to purchase a grass-fed cow. It’s a great way to go if you have a deep freeze and like beef.
Locally-raised, grass-fed beef is incredibly healthy. In fact, it’s the only kind of red meat I’ll ever buy again. Plus, it’s a huge cost savings to purchase it in bulk like this and you’re supporting a local farmer. You get various steaks, roasts, ground beef, and, yes, even a few weird parts. Overall, I think it’s the way to go.
Now the challenging part to having a ton of beef around is using it up! This Szechuan Steak Stir-Fry recipe is one of my Freezer Club‘s favorite beef meals. A big shout out to my friend, Shelly M, for the original recipe! It’s got a ton of flavor and is easy to make. I usually serve it over brown rice for some added fiber.
Szechuan Steak Stir-Fry
Makes: 4 servings
- 1 lb. steak (any kind), sliced thin, 1-2” long pieces (I used beef sirloin tip filet)
- 2-3 minced garlic cloves
- ¼ tsp. red pepper flakes
- ¼ c. soy sauce (I use Trader Joe’s brand)
- 1 Tbsp. sesame oil
- 2 Tbsp. stir-fry sauce (look for MSG-free)
- ¼ c. water
- 1 tsp. sugar
- 2 tsp. cornstarch
- 1-2 Tbsp. vegetable oil
- 2-3 cups of chopped stir-fry vegetables (ideas: broccoli, red pepper strips, water chestnuts, carrots, sugar snap peas)
- 1/3 c. cilantro, chopped
- 2 Tbsp. chopped dry-roasted peanuts
Combine garlic cloves, red pepper flakes, soy sauce, sesame oil, and stir-fry sauce in a large ziplock bag. Close bag and shake well to combine. Add steak to bag and put in fridge to marinate for at least 1 hour.
Combine water, sugar and cornstarch in a bowl. Set aside.
Heat oil in wok or skillet over medium-high heat. Add vegetables and stir-fry for two minutes, just until crisp-tender (do not over cook). Remove to plate.
Add beef and marinade to hot wok. Stir fry just until meat is cooked through (again, do not over cook or it will be tough). This only takes 1-2 minutes.
Return vegetables to pan and toss with meat and sauce. Bring sauce to a simmer. Then add water/cornstarch mixture to thicken sauce. After sauce thickens (after about a minute or so), remove from heat.
Top with with cilantro and peanuts and serve over rice.Pin It