Ingredients: Zucchini, 1 lb, matchstick dice Carrots, 2, matchstick dice Onion, 1/2 medium, sliced Sweet Bell Peppers, 4 oz, diced Bean Sprouts, 1 c Garlic, 2 cloves, minced Ginger, 1 Tbsp, minced Steak, 6 oz Roasted red pepper, 4 oz, Coconut milk, 1/4 c Water, 1 c Sriracha, 1 Tbsp Curry powder, 1 tsp Brown Rice Noodles, 6 oz, cook according to package instructions |
0 Comments
Ingredients
1 lb Sirloin Tri-Tip Steaks 1 lb Mushrooms, washed and sliced 1/2 White Onion, peeled and sliced 1 Clove Garlic, minced Butter White Wine Spade L Ranch Beef Seasoning **Allowing the steaks to sit at room temperature for about 30 minutes (max) before cooking will help them to cook more evenly and prevent the "grayish" color. Melt a pat of butter in a large saucepan over medium high heat. Add sliced onion and minced garlic. Cook, stirring occasionally, for about 5-10 minutes. Onions should be soft and lightly browned. Add your mushrooms to the onions and cook until soft. Remove steaks from packaging and lightly coat with Spade L Ranch Beef Seasoning on both sides. Heat skillet over high heat with a small amount of vegetable oil. Add steaks to the skillet and reduce the heat to medium. Be careful not to overcrowd the pan. This will rapidly drop the heat and prevent the steaks from browning nicely. Do not move the steaks too often or too soon. Allow the steaks to cook for 2-3 minutes and form a nice golden brown crust before flipping over. Once the steaks are browned on both sides, you can reduce the heat further, if needed to allow them to continue cooking without over browning. When your steaks are done to your liking. Move the steaks to a plate or cutting board and cover with foil. Allow the steaks to rest for 5-10 minutes before cutting into them. This will allow the juices to redistribute and prevent the juiciness from running out when you cut your steak. Add a splash of white wine to the pan and stir to lift up the tasty caramelized bits off the pan. Pour over mushroom onion mixture. Now that your steaks have rested, cut into thin strips and serve with mushrooms and onions. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
April 2016
Categories
All
|