Sautéed Steak Strips on Walnut-Basil Rice |
|
 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Having unpredictable weather? Although it looks complicated, this is a simple marinated beef recipe that allows for a bad weather alternative on those unexpected rainy days that prevent grilling... Ingredients:
1 teaspoon dried cilantro |
1 teaspoon dried oregano |
1/2 teaspoon cayenne pepper |
1/2 teaspoon powdered clove |
1 teaspoon minced garlic paste |
1 teaspoon soy sauce |
1/4 cup olive oil |
1/2 large onion (cut into strips) |
1 lb sirloin beef |
1 tablespoon finely chopped fresh basil |
1 tablespoon walnuts (crushed) |
1 teaspoon white pepper |
2 tablespoons olive oil |
1 tablespoon cornstarch |
3 cups hot cooked rice |
fresh parsley sprig |
Directions:
1. Thoroughly mix cilantro, oregano, cayenne, clove and garlic.
2. Place in a large resealable (zip-style works best) plastic bag.
3. Add soy sauce, 1/4 cup olive oil, and onion.
4. Close and shake until well-blended.
5. Open and add steak.
6. Reseal and shake until steak is well-coated.
7. Place in refrigerator for at least 1 hour.
8. Meanwhile, thoroughly mix basil, walnuts, pepper, and 2 tablespoons olive oil in a small container.
9. Place in refrigerator.
10. If the weather permits, you can use the marinated steak and onions for grilling. Otherwise, approximately 20 minutes prior to serving, remove the steak and slice into strips.
11. Place the steak, onions, and marinade in a skillet on medium heat.
12. When thoroughly cooked, turn down heat to low and add cornstarch.
13. While the steak with sauce is thickening, thoroughly mix walnut mixture into hot rice.
14. Place on serving plates and top with finished steak and onion mixture.
15. Garnish with parsley sprigs.
16. ***My Diced Avocado-Tomato Salad with Parsley -Lemon Vinaigrette made a great accompaniment - .
|
|