Wednesday, December 30, 2009

Sesame Steak Stir Fry

My dad gave me some great cookbooks for Christmas.  This came from the Sandra Lee book above.  I have never made anything from her until now. I will definitely be making quite a few dishes from this book. This was an easy and tasty recipe.  The only thing I would do different is serve it over rice but it was very good alone.

Prep: 10 minutes     Marinate: 8 to 24 hours     Cook: 17 minutes    Makes: 4 servings

2 pounds of flank or skirt steak
3/4 cup sesame salad dressing (I used Asian ginger dressing)
2 tablespoons of light soy sauce  (I used regular soy sauce)
2 tablespoons of lemon juice
2 tablespoons of minced ginger ( I used sliced ginger and chopped it)
4 teaspoons of crushed garlic
2 tablespoons of canola oil
1 large yellow onion, chopped
2 bunches of Swiss chard, leaves separated, rinsed, patted dry, and coarsely chopped
1 teaspoon of toasted sesame oil ( I had sesame oil but did not end up using it)

Cooking Instructions:
1. Slice steak into 1/2 inch strips, slicing against the grain.

2. Place steak in a large zip-top plastic bag and add the salad dressing, soy sauce, lemon juice, ginger, and teaspoon of garlic. Squeeze out air and seal. Gently massage bag to combine ingredients. Marinate in      refrigerator for 8 to 24 hours. Remove steaks from the marinade; reserve marinade.

3. In a large skillet or wok, over high heat, heat 1 tablespoon of the oil. Add beef and stir-fry for 5 minutes. Remove from skillet.

4. Add the remaining 1 tablespoon oil to pan. Add onion and remaining 3 tablespoons of garlic; stir-fry for 3 minutes. Add chard and stir-fry for another 3 minutes. Add 1/2  cup of water and stir-fry until almost dry. Add the reserved marinade, another 1/4 cup water and stir-fry until almost dry. Add steak to pan and stir-fry for 2 minutes our until heated through. Drizzle with sesame oil just before serving.

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