About a week ago, my mom gave me a bunch of fresh mushrooms and red bell peppers, so I had to use them before it was too late. Mushrooms and peppers are two ingredients that I like to use in stir fry, and I hadn't broken out the wok in a while, so I figured it was about time. I love the taste of virtually any pepper, and mushrooms are great for holding flavors. So here's what I did. This should serve about 4 people.
Ingredients:
1 large sirloin steak (mine was about 1.2 pounds)
4 red bell peppers, thinly sliced
4 cups baby bella mushrooms, sliced
5 tbsp hoisin sauce, divided
2 tbsp brown sugar
3 tbsp sriracha sauce
Soy Sauce
Salt
Pepper
Canola Oil
Instructions:
1. Create a rub with salt, pepper, brown sugar, and 2 tablespoons of hoisin sauce. Rub the steak and let marinate for about 20 minutes.
2. Heat some canola oil on in a pan or on a griddle over medium-low heat.
3. Sear the steak, 7 minutes per side. Remove from heat and let it rest.
4. While the steak is resting, heat some more canola oil in a wok over medium heat.
5. Stir fry peppers and mushrooms until lightly browned.
6. Lower heat, sprinkle with soy sauce.
7. Slice the steak into thin strips. Add to the veggies in the wok.
8. Add sriracha and remaining hoisin sauce. Let sauce reduce and thicken.
9. Serve as is, or over rice or noodles.
When I was on Weight Watchers in 2007, I considered stir fry to be a secret weapon. Fresh vegetables with lean proteins always tasted so rich with the easy Asian-style marinades, but really only cost a few points for a serving (that is, without the rice). It's not easy to find a savory meal that is relatively guilt-free; but stir fry is something you can enjoy a lot of that keeps your stomach and the scale both happy.
Coming Soon: Chicken Tikka Masala
