The cut of meat we are using for today’s featured recipe is skirt steak, which is a cut of beef from the diaphragm muscle. Skirt steak is a very economically friendly cut and can be prepared to create a fantastic explosion of flavor!
Between planning for holiday celebrations and balancing everyone’s schedules, it can be hard to find time to sit down to a great meal that isn’t just thrown in the crockpot. Now, don’t get me wrong, as a college student I love crockpot meals. They’re easy and flexible, but sometimes it’s nice to get a little fancy without having to go out on the town!
Stir fry is a great way to provide a meal a little more unique with fair priced cuts of beef that also slip vegetables into everyone’s diet.
Here is what you will need to create your oak Skirt Steak Stir Fry. Let us know what you think in the comments below!
1 pound skirt steak, cut into 1/4-inch strips
3 tablespoons soy sauce
2 teaspoons sesame oil
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
⅔ cup chicken broth
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish (optional)
In a medium bowl, mix beef, 2 tablespoons soy sauce, sesame oil, salt and pepper. Set aside.
Tip: If you want beef to be even more tender, put beef in mixture the morning you plan to make the stir fry and let it marinate the entire day!
Thinly slice sugar snap peas crosswise into disks and thinly slice scallions
Tip: You can save the dark green parts of scallions for a beautiful garnish!
In a small bowl, mix chicken broth, 2 tablespoons water, remaining 1 tablespoon soy sauce and cornstarch.
Heat a large skillet over high heat and add 2 tablespoons oil. When pan is hot, stir-fry beef until browned
Remove beef and any excess liquid from skillet
Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned.
Add sugar snap peas and chicken broth mixture to skillet, lower heat to medium and cover. Let cook for 2 minutes.
Transfer beef back to skillet with all ingredients and stir-fry for 2 minutes. Serve over rice.
Get your Oak Barn Beef Steak to make this dish for your family. Share your pictures and comments on this blog. Thank you for reading!