Saturday, February 16, 2013

Beef and Vegetable Rice Bowl


  • 1 london broil steak (approx. 1.5 lbs)
  • 1 red bell pepper
  • 1 head broccoli
  • ¼ cup soy sauce
  • ⅓ cup red wine vinegar
  • ⅓ cup honey
  • ⅓ cup water
  • black pepper
  • red pepper
  • 4 garlic cloves, crushed
  • ⅛ – ¼ tsp ginger powder (depending on taste preference)
  • toasted sesame oil
  • olive oil
  • cornstarch 

Get the rice cooking.

1:: Mix the soy sauce, red wine vinegar, honey, water, black pepper, crushed garlic, and ginger powder together in a bowl (I use a lasagna try so all the meat can be covered.)

2:: Slice the steak into thin strips and place in marinade. Let sit 30 minutes.

3:: Slice the red pepper and sautee in olive oil. You want it soft, but not soggy. Remove from pan and set aside.

4:: Chop the broccoli. Heat the pan until it's good and hot. Add olive oil if necessary.
Sautee on high for 1 minute.
Add 1/4 cup water and sautee another minute
Broccoli only cooks for 2 minutes total.
Remove from heat and set aside with peppers.

5:: Add a little of the sesame oil to the pan.
Remove the steak from the marinade and set marinade aside.
Stir fry the steak (no marinade!) until desired doneness.
Remove the steak from pan and set aside with vegetables.

6:: Pour marinade into pan. Add 1 TBL spn cornstarch and bring to a slight boil to thicken.
Add the steak and vegetables and heat through. Don't cook too long or the beef will get tough!

Serve over rice.

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