Looking for a quick and easy meal when you’re short on time? This Beef Steak Skillet is ready in under 30 minutes and is delicious!
Sometime in the mid 80’s I gave my father a subscription to Gourmet magazine for Christmas. I think this will go down in family history as the most precious gift ever given to him by one of his children. He has subscribed to Gourmet for at least 15 years.
For the past few years, mostly to get ideas for this site, Dad has been flipping through decades-old copies that he still keeps around the house.
The original recipe called for fodder, we used beef tenderloin which made the beef strips very tender, but because the strips are so thin and cut across the grain, you can use fodder without any problems.
How to cut steak for tender meat
Follow these tips for slicing steak for roasting so it’s tender, not chewy.
- Salt is an emollient. Season the steak and do so before you cut it – simply because it’s easier to season one large cut than many small cuts.
- This recipe requires beating the steak, which will tenderize it, so don’t skip this step.
- Slice the raw steak across the grain, holding the knife at a 45-degree angle. This creates an oblique cut that exposes more surface area between the muscle fibers and also shortens them. Short fibers result in less tough meat.
5 more quick wok recipes to try
- Ginger beef stir fry
- Beef and Broccoli Ramen Stir Fry
- Roast pork with spring onions
- Moo Goo Gai Pan (Chinese Chicken and Mushroom Pan)
- Spicy tofu stir-fry
From the editors of Simply Recipes
Quick beef stir-fry with peppers
ingredients
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1 lb Top roast beef or Chuck steaks (about 1/2 inch thick), trimmed
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Kosher salt and fresh ground black pepper
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1 large clove garlicchopped
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3 tablespoon Extra virgin olive oildivided
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1 Middle green paprikacut into 1/4 inch strips
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1 Middle Red peppercut into 1/4 inch strips
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1/2 yellow onionthinly sliced lengthwise (root side up)
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12 cherry tomatoes, halved 1 big tomatoroughly chopped
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2 tablespoon chopped corianderOptional
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1 tablespoon soy sauce (use gluten free soy sauce if cooking gluten free)
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2 teaspoon toasted sesame oil
method
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Season steaks, then pound thin:
Season the steaks with salt and pepper and rub one side with minced garlic. Place the steaks between two sheets of cling film. Using a meat masher, pound the steaks to a thickness of 1/4 inch.
Let the steaks rest for 10 minutes to absorb the flavor of the garlic.
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Cut the steaks:
Slice the steaks across the grain into 1/2 inch wide strips.
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Sauté onions and peppers:
Heat 2 tablespoons of oil in a large skillet over high heat. Add the sliced onions and peppers and cook, stirring, until just tender, about 1 to 2 minutes. Transfer the vegetables from the pan to a bowl and keep warm.
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Roast strips of beef:
Heat another tablespoon of oil in skillet over high heat until oil shimmers but does not smoke. Add strips of beef, let the fillet of beef brown without stirring. As soon as it is brown on one side, start stirring. Cook for no more than a minute (for medium-rare).
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Add the vegetables and you’re done:
Add the peppers, onions, tomatoes, cilantro, soy sauce, and sesame oil to the pan. Cook for half a minute longer while stirring. Remove from stove.
Season with salt and pepper.
Serve alone (paleo, low carb) or with steamed rice.
| nutritional information (per serving) | |
|---|---|
| 457 | calories |
| 33g | Fat |
| 8g | carbohydrates |
| 34g | protein |
