Sweet n Sour Sirloin Stir-Fry courtesy of Rachel Ray
1 1/2 pound piece sirloin, 1-inch thick
3 tablespoons vegetable, peanut or canola oil
2 large red bell peppers, seeded and sliced
1 large green bell pepper, seeded and sliced
1 bunch scallions, cut into 2 to 3-inch pieces on bias, greens and whites
2 cups shelled frozen edamame
3 tablespoons brown sugar
3 tablespoons soy sauce
1/4 cup yellow mustard
1/4 cup ketchup
Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary.
3 tablespoons vegetable, peanut or canola oil
2 large red bell peppers, seeded and sliced
1 large green bell pepper, seeded and sliced
1 bunch scallions, cut into 2 to 3-inch pieces on bias, greens and whites
2 cups shelled frozen edamame
3 tablespoons brown sugar
3 tablespoons soy sauce
1/4 cup yellow mustard
1/4 cup ketchup
Pop the meat in the freezer for a few minutes to stiffen it up for slicing.
Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary.
I served mine over brown rice
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