Happy Day it is Recipe Review Time!
I had just received my new Food Network Magazine and I couldn't wait to try a new recipe.
I selected my recipe and gathered my ingredients.
I decided to go with.....
Trisha Yearwood's Beef Stir-Fry1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices
Salt and freshly ground pepper
1/4 cup low-sodium soy sauce
1 serrano chile pepper, seeded and finely chopped
2 teaspoons sugar
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
2 tablespoons olive oil
2 cloves garlic, grated
1 bunch scallions, thinly sliced
6 ounces fresh mushrooms, sliced
1/4 pound snow peas or green beans
1 12 -ounce can baby corn, drained
1 red bell pepper, thinly sliced (optional)
Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.
This, my friends, is a serrano chile pepper.
I had no idea what it was. I had to google it at the grocery store to find out what it looked like:-)
It is there on top of the lime and the green onions.
Now, what do I do with it??? I found a video on Youtube that helped.
I did not do a perfect job but I got the job done:-)
Prepped all my ingredients.
I like to get that complete before the cooking begins.
Erica came over to try it out. We served it over rice with a glass of red wine.
This was really good. I would give it an 8.5/10 on my cooking scale. Yes, I would make it again.
The rice adds a nice touch.
If you try it let me know what you think.