Good Morning and Happy Friday, everyone! We made it to another weekend! Celebrate!
Today is my half day at work, and then once I’m out of my office- it’s off to lunch in the city with some friends and getting a jump start on my plans for the next couple of days. Not that I’m counting down to noon or anything, right?
Before I wrap up a couple of things I put off until the last possible minute and race out the door-I thought I’d share a quick, mess-free and pretty convenient recipe for those of you who- like me- are doing their best to savor the last of these final Summer days with as many backyard BBQs and cookouts with friends/family as you can fit into your schedule!
If you’ve got 15 minutes to spare and some steak and vegetables on hand, you can whip up this on-the-fly dinner recipe with no hassle and feed everyone in no time at all!
WHAT YOU’LL NEED:
- 12 ounces top round beef, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons peanut oil (or other neutral oil), divided
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1½ teaspoons crushed red-pepper flakes
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- ½ white onion, thinly slices
- 3 garlic cloves, minced
- 1 bunch scallions, thinly sliced
- Sesame seeds, as needed for finishing (this is completely optional. I skipped using these this time around because I didn’t want them to get stuck in my teeth!)
READY? HERE’S WHAT YOU DO:
- Season the steak with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the steak to the skillet and stir-fry until browned on the exterior but not fully cooked, about 2 minutes.
- Transfer the steak to a medium bowl. Add the soy sauce, rice wine vinegar and crushed red-pepper flakes. Toss well to combine.
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the peppers and onion in an even layer. Cook, tossing occasionally, until just tender, about 4 minutes.
- Push the peppers and onion to one side of the skillet and return the steak to the other side of the skillet. Cook for 2 minutes. Stir the garlic into the peppers and cook for 1 minute more.
- Garnish the steak with scallions and sesame seeds. Serve immediately.
I’m a carnivore through and through- and I love burgers, steaks, chicken wings, etc. during the Summer. The steak was filled with so much flavor- and I added a little extra soy sauce to the vegetables after the fact to give them an additional kick, as well.
This dinner was filling for sure- but afterwards I didn’t feel gross or like I ate too much. It was just the right portion size!
I’d actually like to incorporate some grilled corn (my favorite!) the next time I cook up this recipe for guests in order to add even more flavors and textures to it. You can’t really go wrong with the vegetable choices, after all!
But I’ve got to head out and get to work. I hope you all have a wonderful rest of your Fri-yay and a fantastic weekend!
See you all on Monday!
– Ashley –