Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
|
Hercules Beef Stir-Fry
| Marinade: |
|
| 1 tablespoon |
marjoram |
| 4 tablespoons |
fresh thyme or fresh oregano |
| 1/4 cup |
beef broth or soy sauce |
| 1/4 cup |
balsamic vinegar |
| 1/4 cup |
extra virgin olive oil |
| 3 cloves |
garlic, coarsely chopped |
| 1 |
small jalapeno, coarsely chopped |
| 1 |
small carrot, shredded |
| 1 teaspoon |
cumin |
| 1 teaspoon |
fresh ground pepper |
| 1 tablespoon |
rosemary, coarsely chopped |
| 1/4 cup |
water |
| |
|
| Stir-Fry Ingredients: |
|
| 2 pounds |
flank steak, thinly sliced |
| 1 pound |
tomato, coarsely chopped |
| 4 tablespoons |
olive oil |
| 1 |
jalapeno, coarsely chopped |
| 10 |
greek green olives, pitted |
| 1/4 cup |
fresh mint, thin strips |
| 1/4 cup |
parsley, coarsely chopped |
| 1 bunch |
arugula, coarsely chopped |
| 1/4 cup |
red onion, coarsely chopped |
| 1 teaspoon |
lemon zest |
| 4 tablespoons |
roasted pepper |
| 1 tablespoon |
capers, drained |
| 2 tablespoons |
red wine vinegar |
| 1 pound cooked pasta OR 2 cups cooked rice |
Makes 4 servings.
Combine all marinade ingredients in a bowl and stir until well-blended.
Add the flank steak to the bowl and blend with the marinade. Marinate in the refrigerator for 1 to 4 hours.
In a large sauce pan or wok, add 4 tablespoons olive oil and heat on high.
On high heat, add the marinated flank steak in two stages. Cook until the meat is almost cooked through but still slightly rare. Remove from pan.
Add the remaining stir-fry ingredients to the pan one-by-one, stir-frying constantly until all ingredients are in the pan.
Return the flank steak to the pan and add the pasta or cooked rice. Tumble all together and serve. |
