Oh yea... I can hear it now. Leftover steak? Well, it happens around here from time to time. Andy raises cows and every year we are fortunate to have plenty of farm-raised beef. I think the thing that makes this recipe such a success around here is the fact we both like our steaks pretty rare. Since the steak is reheated, well-done might be a little chewy. If you eat yours charred and totally brown inside, skip this one, but be sure to jot down the liquid mixture below.
With all the people going hungry in this world, I can't stand to be wasteful. I love to throw a few things together and come up with something simple and tasty. This recipe is so simple you can have a totally delicious meal put together in no time.
Mix 1/3 cup each: honey, red wine vinegar and soy sauce. Stir in 1 tablespoon of minced garlic. Set aside.
- Trim excess fat off the steak and cut paper thin across the grain . Set to the side.
- Slice 2 colored peppers and one onion.
- In a large skillet, add a few tablespoons of sesame oil. Heat to medium-high.
- Drop veggies in the skillet and season with a little black pepper and salt.
- Quickly stir fry veggies. Don't overcook! Leave them a little crispy.
- Pour in liquid mixture and let it come to a boil.
- Toss in steak strips.
- Remove from heat and cover. Let it sit long enough to warm through.
*This is awesome with chicken!!